Why do you have to knead dough?

Answer 1

As you knead dough many important things take place: the gluten becomes developed so the bread can rise to its fullest, air bubbles are incorporated into the dough necessary for the dough's rise and the ingredients are redistributed for the yeast to feed on resulting in a more active fermentation. This enables the dough to expand to it fullest during the rising and baking steps.

Answer 2

It is necessary to knead bread dough so that air or oxygen can get into the bread. The yeast and the oxygen are what makes bread dough rise. If the bread is kneaded too much the bread will have holes in it. It also helps to develop the gluten.

Answer 3

Answer 1: so when you cook it, it's not flat. and it has some height

Answer 2: Kneading helps the air to get between the molecules and it also stimulates the yeast to make the bread rise.

Answer 4

Kneading dough does several things: 1) It mixes the ingredients (especially flour and water) 2) Glutenin and Gliadin (two things in flour) mix together to make Gluten, which makes the bread fluffy, airy and gives it it's texture. The yeast is responsible for making little air bubbles that grow more as bread is kneaded.

Answer 5

Flour contains gluten. The kneading process warms and stretches these gluten strands, eventually creating a springy and elastic dough. If bread dough is not kneaded enough, it will not be able to hold the tiny pockets of gas (CO2) created by the baking soda or yeast. Bread would be a heavy lump.

Answer 6

You have to knead dough so it can get massaged and it will spread out easier and cook easier.

Answer 7

Kneading develops the gluten in the flour. Gluten is a protein which gives bread its structure.