What is the purpose of kneading dough?

Answer 1

Kneading bread dough helps form a more sticky and elastic dough. As dough is being kneaded, some of the sulfur molecules on proteins will oxidize and attach to other sulfur molecules on other proteins. This makes the proteins all start to stick to each other. This elastic network of proteins allows for trapping of gas bubbles inside the dough, making the fluffy bread we eat.

Answer 2

Kneading dough causes the structure of the bread to develop. It makes a web in the dough that allows the bread to rise and hold it's shape. Generally, the more you knead the dough, the finer the grain of the finished bread.

Answer 3

Bread contains gluten, this is what makes it spongy and elastic. The "grain" of this glutinous dough runs in all directions until you begin to knead it. Kneading tends to take all these "grain" lines and straightens them into a cohesive pattern. The dough actually will become smoother and more elastic as you continue kneading the dough. As for the bread it gives it a more "chewy" texture and more consistent quality.

Answer 4

Helps work the yeast through the dough. Kneading will help the dough rise faster making the dough pliable and easier to work if making bread pie crust or pastry dough. Kneading will help dough cook thoroughly.

Additionally, it should be noted that to fully understand why kneading is important it is necessary to understand the function of yeast in the dough. The yeast metabolizes the sugars in the dough. During this metabolism (fermentation) several by products are formed:

1. Carbon dioxide is produced which gets caught in the protein matrix of the dough and expands it (rising)

2. Alcohols are produced which react with the protein to "change" the nature of the proteins and give bread its characteristic taste--sour dough for example. Alcohols that are not used in this fashion are evaporated during baking.

So kneading breaks the air (carbon dioxide) bubbles that form and put the dough in greater contact with the mass of dough so more of the working of the yeast can be achieved.

Answer 5

Kneading bread dough containing yeast develops the gluten structure and creates a higher-rising, springy bread. Do not skimp on the amount of time devoted to kneading. Insufficient kneading produces a bread that is crumbly, more like cake.