Question

Discuss seven factors that affect the development of gluten in batters and doughs.

a) Temperature
b) Flour type
c) Mixing time
d) Sugar content

Answer 1

Temperature, flour type, mixing time, and sugar content are factors that affect the development of gluten in batters and doughs.

Step-by-step explanation:

Factors that affect the development of gluten in batters and doughs:

1. Temperature: Higher temperatures increase the speed of gluten development and can result in a stronger gluten network.
2. Flour type: Different types of flours have varying levels of gluten-forming proteins, which affects gluten development.
3. Mixing time: Longer mixing times allow for more gluten development, resulting in a stronger structure.
4. Sugar content: High sugar content can inhibit gluten development by competing for water in the dough, leading to shorter gluten strands.