When bread dough is kneaded, proteins in the flour form gluten strands that create an elastic network. This network traps gas bubbles produced by yeast, allowing the bread to rise. Under-kneaded dough doesn't develop enough gluten, resulting in dense bread, while properly kneaded dough produces a light, airy texture.
Based on the passage, it can be inferred that
yeast is unnecessary for bread making
the texture of bread depends on molecular structures formed during preparation
all bread has the same texture regardless of preparation
gluten prevents bread from rising
Correct Answer: B
Choice B is the best answer. Gluten network formation determines bread texture.
- Context clues: Kneading forms "gluten strands" that create an "elastic network" affecting texture.
- Meaning: The molecular structure (gluten network) directly determines physical texture.
- Verify: Under-kneaded = dense; properly kneaded = light and airy.
💡 Strategy: When a process creates structures that determine outcomes, infer the structure-outcome relationship.
Choice A is incorrect because yeast produces the gas that makes bread rise. Choice C is incorrect because different kneading produces different textures. Choice D is incorrect because gluten traps gas, enabling rising.