Kneading
Kneading is the first step in the dough production process, meeting the requirements of the following steps, often until cooking. It is therefore carried out daily in bakeries, for various bread doughs, in pastry for smaller quantities, and in other food sectors. Kneading consists in applying a mechanical force in order to obtain the homogenization of the ingredients and the mechanical and physical properties for the kneader at the end of the operation. For bread, these properties require the development, the unwinding, and the orientation of the gluten proteins as well as the incorporation of air into the dough.