How does fat affect gluten development in strudel\phyllo dough?
Hello to everyone here! I'd like to prepare a strudel\phyllo dough from
scratch and i have noticed that the recipe calls for about 10%-12% of
olive oil mixed into the strudel dough . I have learnt that oil and /or
fat inhibits gluten development .On the other hand ,i've read that oil
make the dough more flexible so it can stretch easlily (i dont know why
and how it does it?) .So please can you explain me these features of oil
as it concerend to strudek dough?
p.s can you tell me why resting the dough helps it to be more flexible?
thank you so much for helping me understand it
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