gluténfejlesztés
Gluténfejlesztés refers to the process of developing the gluten network in dough. Gluten is a protein composite found in wheat and other grains. When flour is mixed with water, glutenin and gliadin proteins hydrate and begin to form disulfide bonds, creating a viscoelastic network. This development is crucial for the texture and structure of baked goods.
Kneading is the primary method for gluten development. During kneading, the dough is stretched and folded, aligning
Factors influencing gluten development include the type of flour used, as different flours have varying protein