What happens to water and flour when you knead dough?

Kneading dough is a fascinating process where water and flour undergo a transformation, resulting in a cohesive, elastic dough. Here's a breakdown of what happens:

Water:

* Hydration: Water activates the gluten proteins in flour, causing them to unravel and form long, stretchy strands. This process is called hydration.

* Gluten Development: The water allows the gluten strands to connect with each other, creating a gluten network that gives the dough its structure and elasticity. The more you knead, the stronger the gluten network becomes.

* Distribution: Kneading helps distribute the water evenly throughout the dough, ensuring that all the flour particles are hydrated.

Flour:

* Gluten Formation: Flour is primarily composed of starch and protein (gluten). As you knead, the gluten proteins in flour interact with the water, forming a network of long, elastic protein strands.

* Starch Granule Breakdown: A small amount of starch granules break down during kneading, contributing to the dough's texture.

* Air Incorporation: Kneading incorporates air bubbles into the dough, giving it a lighter texture and contributing to the rise of bread during baking.

Overall Effect:

* Elasticity: The gluten network created during kneading gives the dough its elasticity, allowing it to stretch without tearing. This elasticity is crucial for trapping the carbon dioxide produced by yeast during fermentation.

* Structure: The gluten network provides the dough with its structure, allowing it to hold its shape when baked.

* Texture: Kneading develops the dough's texture, creating a smooth, consistent dough that is easy to work with.

In summary: Kneading is a physical process that transforms the raw ingredients of water and flour into a cohesive, elastic dough. It strengthens the gluten network, distributes the water evenly, and incorporates air, all of which are essential for creating a successful bread.