Gluten and Kneading

Gluten is a protein found in wheat and some other cereals. It is a tough, stringy substance that gives dough the elasticity necessary to expand as the yeast grows. Gluten is formed when the protein molecules in the flour are moistened with liquid and the mixture is worked. Kneading, a process of working and stretching the dough, develops the strands of gluten so that the dough is strong enough to hold its structure as the yeast expands. (The action is slightly different from kneading pasta dough because the dough is stretched and pulled as it is kneaded in order to build structure.) The change in the dough is perceptible: Before kneading, the dough is soft and loose; after kneading, it is elastic and firm and springs back when pressed. Kneading may be accomplished by hand or with the dough hook of a standing mixer.