Kneading dough for white bread

Kneading is a process in the making of bread, used to mix together the ingredients and add strength to the bread. Its importance lies in the mixing of flour with water. When these two ingredients are combined and kneaded, the gliadin and glutenin in the flour expand and form strands of gluten, which gives bread its texture^[1]. The kneading process warms and stretches these gluten strands, eventually creating a springy and elastic dough. If the dough is not kneaded enough, it will not be able to hold the tiny pockets of air created by the leavening agent (such as yeast or baking powder), and will collapse, leaving a heavy and dense loaf. Image File history File links Metadata Size of this preview: 423 × 600 pixelsFull resolution (1764 × 2502 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 423 × 600 pixelsFull resolution (1764 × 2502 pixel, file size: 1. ... For other uses, see Bread (disambiguation). ... For other uses, see Flour (disambiguation). ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... Gliadin is a glycoprotein, present in wheat and some other cereals, best known for its role, along with glutenin, in the formation of gluten. ... Glutenin (or glutenine) is a protein best known for its role, along with in gliadin, in the creation of gluten with its disulfide inter and intra molecule links. ... Wheat - a prime source of gluten Gluten is an amorphous mixture of ergastic (i. ... Mouthfeel is a product’s physical and chemical interaction in the mouth. ... A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes a foaming action. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... Baking powder Baking Powder is a dry chemical leavening agent used in baking and deodorizing. ...

Kneading can be done with a breadmaker, a mixer, a dough hook or by hand. The typical process of making a dough is performed (for a typical bread dough this will involve mixing flour, salt, water, oil and yeast). The dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90º repeatedly. This process continues for around 10 minutes, until the dough is slightly elastic and smooth. The dough can then be proved. Breadmaker A breadmaker is a home appliance for baking bread, it handles the process from ingredients to a finished loaf automatically. ... Handheld electric mixer A mixer is a kitchen appliance intended for mixing, folding, beating, and whipping food ingredients. ... Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ... For other uses, see Salt (disambiguation). ... Synthetic motor oil An oil is any substance that is in a viscous liquid state (oily) at ambient temperatures or slightly warmer, and is both hydrophobic (immiscible with water, literally water fearing) and lipophilic (miscible with other oils, literally fat loving). This general definition includes compound classes with otherwise unrelated...

Once baked, this will allow a strong, well-risen bread with many small air pockets. If the dough were to be proved and baked without kneading, the ingredients would not mix very well and the resulting bread would be very weak and full of large air pockets. For a similar reason, it is better to use strong bread flours rather than normal plain flour. For other uses, see Flour (disambiguation). ...

Similar to kneading is knocking back or punching down, which is sometimes performed to the dough after it has been proved. The dough is punched once or twice to knock out any air, after which it is kneaded for a short time. The aim of this is to remove any large air pockets which have formed in the dough and create an even texture in the bread. The dough can then be proved a second time.

Footnotes