ABSTRACT
Wheat flour is derived from the cereal wheat, which is commonly used in the United States. For baked products to have a satisfactory texture, it is necessary to have a structural network that is flexible and rather stretchy during baking yet is reasonably strong after the product is removed from the oven. Gluten, developed from flour, is primarily responsible for the elastic character of batters and doughs during baking and for their semirigid structure after baking. Gluten development is influenced by the presence of added ingredients.
