What is the purpose of kneading dough?

1. Gluten Development:** Kneading helps develop the gluten network within the dough. Gluten is a protein found in wheat flour that forms a stretchy, elastic structure when combined with water. Kneading stretches and aligns the gluten strands, creating a stronger, more cohesive network. This network gives dough its elasticity and allows it to rise properly.

2. Air Incorporation:** Kneading incorporates air into the dough, creating a lighter, fluffier texture. As the dough is kneaded, it traps small pockets of air that expand during baking, giving the final product a desirable rise.

3. Distribute Ingredients:** Kneading ensures that all ingredients are evenly distributed throughout the dough, resulting in a consistent texture and flavor.

4. Proper Hydration:** Kneading helps in achieving the correct dough consistency by allowing for proper hydration. It ensures that all the flour particles have absorbed the right amount of water, leading to a smooth and pliable dough.

5. Temperature Control:** Kneading aids in temperature management. When dough is kneaded, friction generates heat, which can be beneficial in certain recipes. For instance, in yeast-based dough, a specific temperature range is required for optimal yeast activity. Kneading helps regulate this temperature by releasing excess heat.

6. Flavor Development:** Kneading can enhance the flavor of the dough. When done correctly, kneading releases the natural flavors of the flour and other ingredients, resulting in a more flavorful end product.

7. Shape and Structure:** Kneading allows the baker to shape the dough into the desired form, such as a loaf or rolls. It also helps strengthen the dough's structure, making it easier to handle and preventing collapse during baking.