How does kneading affect the dough?

Kneading plays a crucial role in the dough-making process, primarily by strengthening the dough and improving its elasticity. This occurs due to the development of gluten, which is formed when water is combined with flour and then worked through kneading. As the dough is kneaded, the gluten proteins (glutenin and gliadin) align and form a network that traps air and gives the dough its structure.

This gluten network is essential for the dough to rise properly, as it provides the necessary support for the gases produced during fermentation. Enhanced elasticity means that the dough can stretch more easily without breaking, which is vital for products like bread that require a good rise and a chewy texture. Therefore, effective kneading is key to achieving a light and airy final product.

While flavor development, cooking time, and sweetness can be influenced by other factors in the baking process, they are not the primary effects of kneading. Hence, the focus on strengthening the dough and improving elasticity accurately reflects the primary benefits of kneading.