In which process is the gluten in dough developed?

The development of gluten in dough occurs primarily through the process of kneading. When flour and water are mixed, the gluten proteins glutenin and gliadin absorb water and begin to bond, forming a network. Kneading physically manipulates the dough, further enhancing this protein bonding and alignment. The action of stretching and folding the dough helps to create a strong and elastic gluten network, which is essential for the structure and texture of baked goods.

This strong gluten network allows the dough to trap gases produced during fermentation, leading to the dough rising effectively and resulting in a desirable texture in products like bread. Proper kneading is crucial since insufficient development can lead to a dense structure, while over-kneading can make dough tough.

The other processes listed do not contribute to gluten development in the same way. Infusing typically refers to extracting flavors from ingredients, such as herbs or spices, into a liquid and does not relate to gluten formation. Julienning is a technique for cutting vegetables into thin strips and has no impact on dough or gluten. Knock back, or punching down dough, is used to release gases after rising but does not contribute to the initial formation of gluten; rather, it helps to redistribute the yeast and gases to create a finer crumb texture before shaping the