Question

dough is rounded after kneeding give reasons​

Answer 1

Answer:

The function of the rounder is to impart a new continuous, smooth outer skin by stretching the gluten on the outside of the dough. This new and consistent layer will be responsible for retaining the gas, as well as reducing the stickiness to increase its handling or machinability.

Smooth Dough – The dough will start out looking like a shaggy, lumpy mass and will gradually smooth out as you knead. By the time you finish, it should be completely smooth and slightly tacky to the touch. 2. Holds Its Shape – Lift the ball of dough in your hand and hold it in the air for a second.