The stretchy, elastic protein found in wheat that gives bread its final shape and structure is called ____________.

Gluten is the stretchy, elastic protein found in wheat that is crucial for giving bread its structure and shape. It forms when water is added to wheat flour and the dough is kneaded, leading to the activation of proteins called gliadin and glutenin. These proteins bond together to create a network that traps air bubbles, allowing the dough to rise and giving bread its chewy texture. This property is essential for the development of the texture in various baked goods, making gluten a key component in bread making.

The other options do not fulfill the role that gluten plays in bread. Chalaza refers to strands of egg white that hold the yolk in place, while myosin is a protein associated with muscle contraction, and casein is a protein found in milk. None of these proteins provide the elasticity and structure critical to the dough needed for baking bread.