The basis of minimal and “no” kneading
In the Google books preview of the German book “Handbuch Backwaren Technologie” (a +1000 page whopper) there is an image that caught my interest.
The subtitle says:
“Spontaneous forming of gluten structures during hydration of a wheat flour particle on water surface”
Me thinks it is the spontaneous (not instant though) bonding ability of this proteine that makes less or “no” kneading of bread dough effective. The article does not say anything about strengthening gluten networks, as far as I can tell.