1.It gives the dough strength to hold leavening gases and determines the structure of the bakes products.

The statement provided appears to describe the role of gluten in baking. Gluten is a protein found in wheat and other grains that develops when flour is mixed with water. Its elasticity and extensibility allow the dough to hold gases produced by leavening agents, which helps the dough rise and achieve the desired texture and structure in baked products. This is especially important for bread, where a well-developed gluten network is crucial for the final product's chewiness and overall structural integrity.

In summary, gluten serves a vital function in baking by providing strength to the dough, allowing it to trap gases, and contributing to the final texture and structure of baked goods. Thus, understanding gluten's role can significantly enhance baking techniques and outcomes.