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GCSE Food Preparation and Nutrition · key term
Repeatedly pressing, stretching and folding dough to develop its gluten network.
Used by AQA
Paper 1
Revise: Dough MakingKneading develops this network through repeated pressing, stretching and folding. A newly mixed dough may feel rough and tear easily. As it is kneaded, it becomes smoother and more elastic.
Working dough by repeatedly stretching and folding it to develop its gluten and make it elastic.
Link each technique to its effect: kneading develops gluten, which traps carbon dioxide and gives bread a lighter texture.
Do not apply bread-style kneading to shortcrust pastry: excessive handling or liquid can make it tough.
Link kneading to stretching gluten and making the dough elastic, rather than saying that kneading itself produces carbon dioxide.
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