Why is gluten an important component of flour?

Gluten is an important component of flour because it is responsible for the dough's elasticity and ability to retain its shape when baked. Gluten is a composite of two types of proteins found in wheat, barley, and rye. When flour is mixed with water, gluten forms a network that traps gas and creates the characteristic structure and texture of baked goods. It allows dough to rise, as well as giving bread its chewy texture.