American Culinary Federation (ACF) Certification Practice Exam

Gluten is recognized as a protein that is found in wheat and several other grains, including barley and rye. It is formed when two proteins, glutenin and gliadin, combine with water during the mixing process. This combination gives dough its elasticity and strength, which is essential for bread-making and contributes to the chewy texture of many baked goods.

Gluten plays a vital role in the structure and texture of baked items, enabling them to rise and maintain their shape. It also helps retain moisture, resulting in a satisfying mouthfeel. Understanding gluten is particularly important for culinary professionals, as it influences not only the texture of baked goods but also how different flours and grains can be used in various recipes.