When you mix flour and water, 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.

Why is it important to knead your dough?

Kneading develops the gluten by making it stronger and more elastic for better volume and gas retention. Well-developed gluten allows the yeasted dough to stretch and expand as it rises. Proper kneading also produces a finer grain or texture in breads.

What is another word for kneading?

In this page you can discover 16 synonyms, antonyms, idiomatic expressions, and related words for kneading, like: mixing, rubbing, working, pressing, blending, massaging, aerating, twisting, altering, shaping and squeezing.