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Kneading

In cooking (and more specifically baking), kneading is a process in the making of bread dough, used to mix the ingredients and add strength and stiffness to the final product. It shortens baking times by forming gluten structural protein complexes more quickly than would occur without kneading and incorporates air into the dough.

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Overview

CookingBakingBreadDoughStrength
27 related topics

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Kneading

Nodes29
Edges28
Triples7
Avg. degree1.93
Density0.068966
Components1

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Kneading

Top relations

is a · 1
Kneading → process in the making of bread dough
related to External links · 1
Kneading → Short

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Important terminology

dough bread gluten baking texture process strands flour yeast ingredients protein would kneaded elastic develop pockets gas hand rise knocking

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Kneadingis aprocess in the making of bread dough0.90text
muffinsinstance ofthis method is referred to as no-knead bread.The baker must refrain from kneading doughs for pastry or quick breads0.80text
sconesinstance ofthis method is referred to as no-knead bread.The baker must refrain from kneading doughs for pastry or quick breads0.80text
and American-style biscuits in order to prevent the development of gluteninstance ofthis method is referred to as no-knead bread.The baker must refrain from kneading doughs for pastry or quick breads0.80text
which would give the finished products a toughinstance ofthis method is referred to as no-knead bread.The baker must refrain from kneading doughs for pastry or quick breads0.80text
rubbery textureinstance ofthis method is referred to as no-knead bread.The baker must refrain from kneading doughs for pastry or quick breads0.80text
Kneadingrelated to External linksShort0.60section

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