Define gluten and its significance in baking.

Gluten is a protein found in wheat flour, and its primary significance in baking lies in its ability to provide elasticity and structure to dough. When flour is mixed with water and kneaded, gluten proteins (glutenin and gliadin) hydrate and form a network that traps gas bubbles produced by yeast or other leavening agents. This network allows the dough to rise and maintain its shape during baking, contributing to the desired texture of bread and other baked goods.

The elasticity provided by gluten allows dough to stretch and expand, which is essential for products like bread that require a chewy texture. This characteristic is key to achieving the ideal crumb structure and overall quality of baked products. Without gluten, baked items would be dense and crumbly rather than light and airy.

In contrast, the other options do not accurately reflect the role of gluten. A sweetener does not relate to gluten's function, kneading is a technique to develop gluten but not a definition, and while certain flours, like bread flour, have a higher gluten content, gluten is not limited to one type of flour. Understanding gluten is crucial for anyone involved in baking and culinary arts.