Question

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

a) Mixing equipment used
b) Altitude and atmospheric pressure
c) Type of leavening agent
d) Gluten-free ingredients

Answer 1

Several factors affect gluten development in batters and doughs, including mixing equipment, altitude, leavening agents, gluten-free ingredients, water amount, kneading, and rising time.

Step-by-step explanation:

Gluten development in batters and doughs is influenced by several factors:

1. Mixing equipment used: Different types of mixing equipment can affect the amount of gluten development in the dough. For example, using a stand mixer with a dough hook can result in more gluten development compared to hand mixing.
2. Altitude and atmospheric pressure: High altitude and low atmospheric pressure can cause the dough to rise faster and result in less gluten development.
3. Type of leavening agent: The type of leavening agent used, such as yeast or baking powder, can affect gluten development. Yeast allows for more gluten development compared to baking powder.
4. Gluten-free ingredients: The use of gluten-free ingredients, such as gluten-free flour, can prevent gluten development in the dough.
5. Amount of water: The amount of water used in the batter or dough can affect gluten development. More water can lead to more gluten development.
6. Amount of kneading: The amount of kneading or mixing time can influence gluten development. Over-kneading can result in excessive gluten development and lead to a tougher texture.
7. Rising time: The duration of the rising time can impact gluten development. Longer rising times allow for more gluten development.