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Gluten becomes stretchy when kneading due to the development of gluten proteins, primarily glutenin and gliadin, found in wheat flour. When water is added to flour and kneaded, these proteins absorb water and begin to bond, forming a network that increases elasticity and extensibility. This process allows the dough to trap air during fermentation, leading to a desired rise and texture in baked goods. The more the dough is kneaded, the stronger and more cohesive the gluten network becomes.
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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
Is the purpose of dough kneading to incorporate air into the dough or to develop the gluten?
To develop the gluten.
How do you activate gluten?
by kneading the dough firmly for a long time. do not rip or tear it just streatching and kneading
3 What protein is developed in flour during kneading?
gluten
Why is bread stretchy?
Bread and bread dough are stretchy because they are made with flour containing gluten, a protein molecule that forms networks in bread dough. Gluten is "worked up" in bread dough through the kneading process.
What is the gluten in flour?
Gluten is a protein found in flour. Gluten is "worked up" by kneading bread dough and provides the chewy texture desired in bread.
Which flour has more gluten than cake flour?
Bread flour has more gluten than cake flour. Gluten is the protein in flour that produces elastic, stretchy dough and chewy breads.
What are the benefits of using a KitchenAid dough hook for kneading bread dough?
Using a KitchenAid dough hook for kneading bread dough can save time and effort compared to kneading by hand. It helps to develop gluten in the dough, resulting in a better texture and rise of the bread.
What are the benefits of using a kneading attachment in a stand mixer for baking bread?
Using a kneading attachment in a stand mixer for baking bread can save time and effort compared to kneading by hand. It helps to develop gluten in the dough more efficiently, resulting in better texture and rise of the bread.
What does kneading bread do to the dough?
Kneading bread helps develop gluten in the dough, which gives the bread structure and elasticity. It also helps distribute yeast and air evenly, leading to a lighter and fluffier texture in the finished bread.
What are the benefits of using the dough hook attachment on a KitchenAid mixer for kneading bread dough?
Using the dough hook attachment on a KitchenAid mixer for kneading bread dough helps to save time and effort compared to kneading by hand. It also ensures a more consistent and thorough kneading process, resulting in better gluten development and a lighter, more uniform bread texture.
What happens to water and flour when you knead dough?
When water and flour are combined, bonds are formed and continue to build throughout the process of kneading due to gluten, the glue-like substance present in wheat and other grassy grains. This substance is what gives wheat it's characteristic elasticity.
