Final answer:
Gluten development in batters and doughs is affected by additives and enhancers, protein content of flour, and hydration level, which work together to influence the texture and consistency of baked goods.
Step-by-step explanation:
The development of gluten in batters and doughs is influenced by various factors. Some of the primary factors include additives and enhancers, the protein content in flour, and the level of hydration. Additives, such as emulsifiers, stabilizers, and thickeners, can affect the texture and consistency of food, enhancing gluten development and stability. The protein content, specifically gluten-forming proteins like glutelins, plays a crucial role in the structure and elasticity of dough. High-protein flours usually result in more gluten formation, which is essential for the texture of baked products. Hydration is also key, as water is necessary for gluten proteins to absorb, swell, and form an elastic network. Insufficient or excessive hydration can significantly alter the gluten matrix and the final product's textural properties.