What purpose does kneading serve in dough production?

Kneading serves the important purpose of developing the gluten structure within the dough. When flour is combined with water, proteins within the flour, specifically glutenin and gliadin, begin to absorb water and swell. Kneading mechanically works these proteins together, aligning them and forming long strands of gluten. This process is crucial for creating the elasticity and strength needed in bread and other baked goods, allowing the dough to trap air and carbon dioxide produced by yeast fermentation.

The strong gluten structure not only provides the dough with the necessary texture and stretch, enabling it to rise properly, but it also contributes to the overall structure of the finished product. Properly kneaded dough will yield a chewy texture and improved volume in the final baked item, which is why kneading is a fundamental step in dough production.