Question

What happens when we knead the dough ?​

Answer 1

Answer:

During the process of kneading dough, two key proteins within the flour, gliadin and glutenin, combine to form strands of gluten. Kneading warms up those strands, which allows the proteins to expand during fermentation and encourages the molecules to bond, making for a more elastic dough with better structure.

The kneading process warms and stretches these gluten strands, eventually creating a springy and elastic dough. ... This process continues until the dough is elastic and smooth. The dough can then be allowed to rise or "prove". Similar to kneading is knocking back or punching down, which is done to the dough after proving.

Answer 2

Answer:

The kneading process warms and stretches these gluten strands, eventually creating a springy and elastic dough.