Knead

Kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product. Its importance lies in the fact that it is majorly responsible for the final texture of the bread.

Process

Kneading is a process of working a dough to produce a smooth, elastic ball. The process involves folding the dough onto itself, pressing it with the heel of the hand, turning it, and repeating the process. It helps to develop the gluten in the flour.

Purpose

The main purpose of kneading is to develop the gluten in the dough. Gluten is a protein that gives bread its airy and fluffy texture. The kneading process warms and stretches these gluten strands, eventually creating a web-like structure that traps the gases released by the yeast, causing the dough to rise.

Techniques

There are several techniques for kneading dough:

• By Hand: This is the traditional method where the dough is manipulated with the hands.
• By Machine: There are several machines that can knead dough, from large industrial machines to small household appliances like a bread machine or stand mixer.
• No-Knead: Some recipes call for a long rest period instead of kneading, allowing the gluten to develop slowly.

In Massage

Kneading is also a popular technique in massage therapy, where it is used to work deep into the muscles.

See Also

• Bread
• Dough
• Gluten
• Bread machine
• Stand mixer
• Massage therapy

Knead Resources
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