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Toxicmhyeksgo
Answered

what ingredient provides moisture and improves the formation of gluten strands during the kneading of dough?​

Sagot :

Cherrycepeda44go

Answer:

Certain inclusions can have the same weakening effect. Any inclusion that contains lots of gluten-killing enzymes, for example, is generally tough on dough. That includes raw papaya (rich in papain) and pineapple (high in bromelain). A workaround is to cook these ingredients first; high heat destroys the enzymes

Explanation:

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Poyaynietogo

Answer:

Too much water causes issues as well, resulting in a batter rather than a dough, in which a gluten network forms but never forms a cohesive mass. Salt serves as a flavor enhancer as well as a gluten bonding agent.

Explanation:

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