What causes gluten formation in food?

The formation of gluten in food is specifically the result of the combination of two proteins found in wheat flour: gliadin and glutenin. When flour is mixed with water, these proteins absorb the moisture and begin to interact with each other, forming gluten. This network of gluten provides elasticity and strength to the dough, allowing it to rise and maintain its shape during cooking or baking.

The other options don’t contribute directly to gluten formation. The presence of sugar and yeast, while crucial for fermentation and flavor development in bread-making, does not initiate gluten formation on its own. Baking powder serves as a leavening agent, which helps dough rise but doesn’t affect the development of gluten itself. Additionally, high cooking temperatures can influence the texture of baked goods but do not directly create gluten; rather, they seize the gluten structure formed during mixing and kneading. Therefore, the correct answer highlights the specific chemical interaction necessary for gluten development.