The purpose of kneading is to
A) activate the lipid agents in the dough.
B) alter the carbohydrate ratio of the starchy components.
C) alter the protein-to-carbohydrate ratio to increase the volume.
D) develop the gluten to its maximum potential.
E) aid in the development of gelatinized starch.

Question

Quizplus · Accepted Answer

Kneading is the process of working the dough through pressing, folding, and stretching. The purpose of this process is to develop the gluten to its maximum potential, which is necessary to give the bread structure and texture. Gluten is a protein in flour that provides elasticity and strength to the dough. By kneading, the gluten strands align and form a network that can trap gas produced by the fermenting agents, resulting in a bread with a good volume and texture.

The Purpose of Kneading Is to