I'm not sure I understand this question. Please help

3. In order to form gluten, the glutenin and gliadin proteins must absorb water. a. A roux is the base of a flour thickened sauce or gravy. In a roux, dry flour is first cooked in fat - how would this affect the formation of gluten? b. "Cutting" or "blending" flour with fat is the first step in making dough for light and tender pastries. Why is this step advantageous when making a light and tender baked good that easily crumbles in your mouth