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