What is the process of kneading dough primarily used for?

The process of kneading dough is primarily used to develop the gluten within it. When flour is mixed with water, proteins in the flour, specifically glutenin and gliadin, begin to hydrate. Kneading forces these proteins to align and bond, creating a strong gluten network. This network is crucial for giving bread its structure and chewy texture. It helps trap gas released by yeast during fermentation, allowing the dough to rise and maintain its shape.

While other processes do have their roles in dough preparation, they do not capture the primary function of kneading. For example, rolling out dough can indeed be made easier with kneading, but that is not its main objective. Kneading does not significantly contribute to flavor; flavor typically develops through fermentation and by the addition of other ingredients. Lastly, while kneading does help incorporate some air, its main purpose is the development and strength of gluten, which is essential for creating a desirable dough consistency and texture.