Kneading is the process by which ingredients are mixed in bakery and the necessary mechanical work to form gluten is provided. Besides these primary functions, there are other essential phenomena that occur during kneading that are important to understand. Development of Gluten In the initial stage of kneading, proteins that will later form the gluten network are hydrated. Soluble components, such as salt, dissolve in water and remain in the aqueous phase. If there is oil or fats, they are … Continue reading Kneading