What role does gluten play in dough preparation?

Gluten plays a crucial role in dough preparation, primarily because it provides the structural framework that allows dough to rise. When flour is mixed with water and kneaded, proteins in the flour (mainly glutenin and gliadin) combine to form gluten. This network of gluten strands becomes elastic and extensible, enabling the dough to trap gas produced by yeast or other leavening agents during fermentation.

As the yeast ferments, it produces carbon dioxide, which gets trapped in the gluten matrix, leading to the expansion of the dough. This process creates a light and airy texture in baked products such as bread. Without adequate gluten formation, the dough would not have the strength or elasticity needed to rise, resulting in a denser product.

In contrast, the other options—providing nutritional value, acting as a preservative, and giving flavor to the dough—are not the primary functions of gluten in the context of dough preparation. While flour does have nutritional benefits, and some ingredients can influence flavor and preservation, these are not related to gluten's essential role.