Biochemical Gluten Development Definition
The development of gluten in the dough by biochemical means during fermentation as opposed to the development of the gluten by mixing the dough before fermentation.
« Back to Glossary IndexThe development of gluten in the dough by biochemical means during fermentation as opposed to the development of the gluten by mixing the dough before fermentation.
« Back to Glossary IndexSubscribe to our Recipe of the Week newsletter and receive the latest recipes, tips, and discount offers from our partners.