1 Exercise: Increasing Gluten Development in Batters and Doughs

In the spaces that follow, list all the ways you know that will increase gluten development in batters and doughs. For the purposes of this exercise, focus entirely on gluten structure, not on structure in general. Don’t be concerned about other changes that might make your product less desirable in other ways. Be specific and be practical; that is, think of changes you could tell an assistant to execute. Be sure to start each line with an action word such as the following: add, increase, decrease, change, omit, include, use. While each item might not apply to all types of products, each should work in at least one. Follow the format used in the first two, which are done for you, and see if you can add at least ten more ways.