Description
Kneading aligns gluten proteins to form a viscoelastic network that traps gas and provides dough structure.
Technical
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.
Science
Primary Reaction
Alignment and disulfide cross‑linking of glutenin and gliadin
Sensory Profile
Aroma ()
breadyyeastywarmnuttytoasty
Origin & History
Civilization
Ancient Egyptians
Era
c. 2600 BCE