What happens during the kneading process?

During the kneading process, the dough is manipulated to develop gluten, which is essential for creating the structure and elasticity required in baked goods. When flour is mixed with water, it forms glutenin and gliadin proteins, which, through kneading, combine to form gluten. This development of gluten creates a network that traps gases released during fermentation, allowing the dough to rise and providing the chewy texture seen in many baked products such as bread.

While mixing dough with water is an important initial step, it does not encompass the entire kneading process. Carbon dioxide production occurs during fermentation, not during kneading itself. Although kneading can help to integrate air into the dough, the primary focus is not on removing air pockets but rather on enhancing the gluten structure. Thus, the focus on gluten development during kneading is key to achieving the desired characteristics of the final baked item.