Its presence in flour makes production of leavened Baked goods (see Baking) possible because the chainlike gluten molecules form an elastic network that traps carbon dioxide gas and expands with it.

• 面粉中的谷蛋白链状分子形成有弹性的网架,二氧化碳气体可滞留其中,受热时网架随气体膨胀,所以面粉能制造发酵的烘焙食物。