What You Need to Know
During kneading, glutenin and gliadin proteins are oriented and cross‑linked by disulfide bonds, creating a three‑dimensional matrix that can stretch and recover. The mechanical shear also activates endogenous amylases, breaking down starches into fermentable sugars that feed yeast. This process reduces dough viscosity by 30–40 % after the first few minutes, improving extensibility and gas retention.
The Science
Primary Reaction
Alignment and disulfide cross‑linking of glutenin and gliadin