Wheat contains two proteins,
glutenin and gliadin which, when mixed with water, make our friend gluten. We
learned from the Gluten Glue Post, that gluten makes the dough elastic and
stretchy so it can hold the gases produced by the yeast in fermentation.
Since most dough recipes have a
lot more flour than water, the glutenin and gliadin need help
reaching the water molecules so that gluten can form. Kneading is
a physical manipulation of the dough which helps the glutenin and
gliadin molecules increase contact with the water to make more bonds. It
can take up to 10 minutes of kneading to make sure all the bonds have formed in
the dough.
The stretching of the dough
during kneading also helps strengthen the gluten bonds. Bread needs strong gluten bonds to hold in
all the gases and maintain shape (just like my husband). Kneading
also helps distribute the gases and create an even texture in the dough.
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