It participates in the strengthening of the gluten network to improve the strength and workability of the dough, therefore to ensure good volume and improve the structure.
It is a raising agent which when heated releases carbon dioxide that makes breads and cakes rise.
It’s a starch that occurs naturally in the cell walls of fruits like apple for example. It is, in fact, the very thing that gives them structure. When mixed with water and cooked to a high temperature, it forms a gel. It enables the thickening of the fruit fillings, creams, etc. It is what makes jams develop a semi-solid texture when they cool.