Kneading is a process in the making of
bread, used to mix together the ingredients and add strength to the bread. Its importance lies in the mixing of
flour with
water. When these two ingredients are combined and kneaded, the
gliadin and
glutenin in the flour expand and form strands of
gluten, which gives bread its
texture. The kneading process warms and stretches these gluten strands, eventually creating a springy and elastic dough. If the dough is not kneaded enough, it will not be able to hold the tiny pockets of air created by the
leavening agent (such as
yeast or
baking powder), and will collapse, leaving a heavy and dense loaf.
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Le pétrissage consiste à donner de l'élasticité et de la souplesse a une
pâte, notamment les différentes pâtes à
pain (pain complet,
brioche,
croissant, pain mie, pain au lait, pain de seigle , pain viennois, pain brié, etc.).
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