Final answer:
Factors that affect gluten development in batters and doughs include resting time, enzyme activity, salt content, and oven temperature.
Step-by-step explanation:
Resting time: This refers to the time the batter or dough is allowed to rest before being baked. Resting allows for the development of gluten structure.
Enzyme activity: Enzymes present in the batter or dough can affect gluten development. Enzymes like amylases break down starches into simpler sugars, which can affect the structure of the gluten network.
Salt content: Salt helps strengthen gluten structure by improving its elasticity and ability to hold gas bubbles.
Oven temperature: Higher oven temperatures can lead to better gluten development, as it promotes starch gelatinization and protein denaturation.