What is gluten and how does it affect dough?

Gluten is a combination of proteins, primarily glutenin and gliadin, found in wheat and other grains. Its primary role in dough is to provide elasticity and strength, which is crucial for the structure of baked goods. When flour is mixed with water and kneaded, these proteins hydrate and form a network that traps air bubbles produced by yeast during fermentation. This process allows the dough to rise and maintain its shape, contributing to the texture and chewiness of the final product.

In addition to elasticity, gluten helps create a chewy texture in baked goods, which is desirable in items such as bread and pizza crusts. The presence of gluten is what allows the dough to expand and rise properly, resulting in a light and airy finished product.

The other choices describe substances that do not accurately represent gluten or its function in dough. Carbohydrates provide energy but do not affect elasticity and rising in the same way proteins do. Fats can enhance flavor but do not serve the same structural purpose as gluten, and sweeteners might enhance taste but do not contribute to the dough's rise or texture. Thus, the description of gluten as a protein that gives dough elasticity and helps it rise when baked is the most accurate and complete answer.