INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Why is kneading important in bread making?
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to mix the ingredients
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to untangle and stretch out gluten coils
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to prevent shrinking
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to allow it to prove
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Explanation:
Detailed explanation-1: -The gluten is formed during kneading of the bread dough. Kneading causes the gluten strands to get stronger and longer. However, if too much gluten is formed then the bread dough does not stretch so easily. This will cause the bread to become tough and chewy.
Detailed explanation-2: -During the process of kneading dough, two key proteins within the flour, gliadin and glutenin, combine to form strands of gluten. Kneading warms up those strands, which allows the proteins to expand during fermentation and encourages the molecules to bond, making for a more elastic dough with better structure.
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