What characteristic is associated with gluten when kneaded?

When gluten is kneaded, it develops elasticity and strength, which is a crucial characteristic for creating the desired texture in baked goods. Kneading works the proteins, primarily glutenin and gliadin, found in wheat flour. As these proteins are physically manipulated during kneading, they bond together to form a network that traps gas bubbles produced by yeast or other leavening agents. This network is what gives bread its chewy texture and allows it to rise effectively.

The developing elasticity allows the dough to stretch without breaking, which is essential for bread to hold its shape and achieve a light and airy crumb structure. The strength provided by the gluten network is what enables baked goods like bread to maintain their shape during cooking and gives them the ability to rise and expand, leading to a soft interior and crusty exterior.

Other options suggest characteristics such as becoming softer and breaking apart, losing structure and hardening, or transforming into gel, which do not accurately describe the behavior of gluten under kneading. Instead, the focus should be on its ability to develop strength and elasticity, essential for the desired outcomes in various baked products.