Gluten is best described as which of the following?

• A. A fat
• B. A sugar
• C. A mineral
• D. A substance present in cereal grains, especially wheat, that provides elasticity to dough and is a mixture of two proteins

Answer: (D)

Gluten is the protein network in cereal grains, especially wheat, formed when flour is mixed with water and worked. It’s made up of two proteins, gliadin and glutenin. When hydrated and kneaded, these proteins link to create long strands that form a viscoelastic gluten network. That network gives dough its elasticity and strength, so it can stretch as gases form during rising and still maintain structure in baking. This is why bread dough can expand and develop that chewy, cohesive texture. Gluten isn’t a fat, sugar, or mineral; those are different nutrient categories. In practice, gluten-containing flours are used to build bread and pasta, while gluten-free options use other ingredients to mimic structure.