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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.
Wiki User
∙ 12y ago
Wiki User
∙ 15y agoKneading 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.
Wiki User
∙ 11y agoBread 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.
Wiki User
∙ 12y agoHelps 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.
Wiki User
∙ 9y agoKneading 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.
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Is the purpose of dough kneading to incorporate air into the dough or to develop the gluten?
To develop the gluten.
What is an dough hook use for?
Usually used for kneading pizza dough, tough cookie dough or kneading bread
What is the different between rubbing dough and kneading dough?
Kending makes the dough more airey!!
What is the definition of bread dough mixing?
Kneading
What is dough arm?
A dough arm is an attachment to a motorized tool like a "Kitchen Aid" or a beater. Its purpose is to aid you in kneading dough. It keeps you from folding and rolling out the dough on a cutting board or counter top. Some of them look like a loose spiral.
How do you activate gluten?
by kneading the dough firmly for a long time. do not rip or tear it just streatching and kneading
What are some ways to knead dough?
There are two methods:* by hand - kneading the bread with your knuckles then folding over and kneading over again. * by machine - put the bread into the machine and let it do its thing.
What is kneading in relation to yeast bread?
Kneading dough in making bread serves several purposes. Kneading mixes the ingredients, and aids in expansion of gliadin and glutenin, which form together to give the finished product texture. Kneading also creates a springy, elastic dough by warming and stretching gluten strands, helping the dough hold tiny pockets of gas created by yeast. Without these tiny pockets of air, the bread would be flat, heavy and dense.Traditionally, kneading is done by hand. With the dough on a floured surface, you press down in the center with the heels of your hands, fold it back toward you with your fingers, turn the dough one-quarter of a turn and repeat. Most doughs require around 10 minutes or more of kneading.
What is the adjective of therapy?
Therapeutic as in Baking bread and kneading dough can be very therapeutic.
What is ''Kneading of dough''?
Kneeding bread is the process of folding a corner of bread dough into itself, turning a quarter turn, then folding again. The point is to stretch the gluten and to create a smooth surface. http://www.free-bread-recipes.com
What occurs in each stage of kneading dough with a commercial mixer?
Needing more dough just to make it thru the next day.
Why do humans knead flour?
Kneading develops the gluten in the flour so that as the yeast works and produces gas, the gas is trapped within the gluten's structure thus causing the dough to rise. Typically ten minutes kneading by hand, or 5 minutes with a mixer dough hook. 1 to 1 1/2 hours rising time is needed for the dough to double in size. kneading is hard work by hand but the pulling and stretching the dough I believe gives a better result.
