Question

unit 3 test (functions of baking ingredients)
gluten is...
the protein in flour
the fat in cookies
the sugar found in fruit
the liquid in biscuit dough

Explanation:

Gluten is a protein. It is formed when wheat flour is mixed with water. The two main proteins in wheat flour (gliadin and glutenin) combine to form gluten. This gives dough its elasticity and structure. The other options are incorrect: fat in cookies is usually from butter or shortening; sugar found in fruit is fructose (a different type of sugar than what's related to gluten); and the liquid in biscuit dough is typically water, milk, etc., not gluten.

Answer:

the protein in flour