Final answer:
Stretching gluten in bread making is key to developing a network that traps carbon dioxide, causing the dough to rise and creating the bread's airy texture.
Step-by-step explanation:
The role of stretching the gluten in the process of making bread is critical for developing the texture and structure of the bread. When gluten is stretched during the kneading process, it creates a network of protein strands that trap the carbon dioxide produced by yeast during fermentation. This action is what causes the dough to rise and contributes to the light and airy structure of the baked bread. As the dough bakes, the trapped carbon dioxide expands due to heat (according to Charles's Law), further contributing to the bread's volume and texture. Stretching the gluten does not release CO2, continue fermentation, form a skin on the dough, or redistribute yeast—it primarily contributes to the development of the dough's gluten network, which is essential for trapping the carbon dioxide gas.