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what ingredient provides moisture and improves the formation of gluten strands during the kneading of dough?
Certain inclusions can have the same weakening effect. Any inclusion that contains lots of gluten-killing enzymes, for example, is generally tough on dough. That includes raw papaya (rich in papain) and pineapple (high in bromelain). A workaround is to cook these ingredients first; high heat destroys the enzymes
Too much water causes issues as well, resulting in a batter rather than a dough, in which a gluten network forms but never forms a cohesive mass. Salt serves as a flavor enhancer as well as a gluten bonding agent.
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