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For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Bread dough is transformed as it is kneaded. It becomes smoother, more elastic. It feels and looks different. Understanding what take place during the kneading process will make you a better baker.

Bread dough needs to be elastic in order to capture the gases created by the yeast, stretch as bubbles form in the dough, expand, and rise. Without that elasticity, bread would not have the open texture we enjoy nor would bread be chewy. But what creates that elasticity?

The endosperm of the wheat contains two important proteins, glutenin and gliadin. When wheat flour is mixed with water, these two proteins link with the water molecules and crosslink with each other as they are physically manipulated by kneading. It takes a certain amount of physical manipulation to bring these molecules into contact and create strong links. As the kneading continues and these molecules create stronger bonds, gluten is formed. If you could see this gluten, you would see tiny strands like two cords twisted together. It is gluten that gives the dough elasticity....more...

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