BACK TO PREVIOUS PAGE
Development. When applied to dough processing, the term denotes the interaction between specific flour components which produces the physical characteristics that are required for yielding a satisfactory baked product. The major interaction occurs during dough mixing (q.v.) and leads to the formation of gluten (q.v.) as the basic structural framework for all other dough components. Additional development occurs during fermentation (q.v.) which brings about certain desirable changes in dough rheology (q.v.).