knead

　 　

WordNet

1. make uniform; "knead dough"; "work the clay until it is soft" (同)work

PrepTutorEJDIC

1. 〈練り粉など〉‘を'こねる / 〈筋肉〉‘を'もむ

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2012/12/13 02:32:33」(JST)

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This article refers to the working of food doughs. For kneading of clay, see wedging, for the behavior in cats see Cat behavior#Kneading

Kneading dough for white bread

Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water. When these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. (To aid gluten production, many recipes use bread flour, which is higher in protein than all-purpose flour.) The kneading process warms and stretches these gluten strands, eventually creating a springy and elastic dough. If bread dough is not kneaded enough, it will not be able to hold the tiny pockets of gas (CO₂) created by the leavening agent (such as yeast or baking powder), and will collapse, leaving a heavy and dense loaf.

Kneading can be performed by hand (the traditional way), with a mixer equipped with a dough hook, or with a bread machine. The dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth. The dough can then be allowed to rise or "prove".

Similar to kneading is knocking back or punching down, which is done to the dough after proving. The dough is punched once or twice, after which it is kneaded gently for a short time. The aim of this is to remove any large air pockets which have formed in the dough, create an even texture in the bread and redistribute the nutrients for the yeast, thus allowing fermentation to continue. The dough can then be proved a second time. Another method of knocking back (also known as "folding") is to gently stretch and pat out the proved dough before folding the sides in towards the centre.

In bread baking, kneading can be substituted by allowing a relatively wet, low-yeast dough to rise for more than twelve hours; this method is referred to as no-knead bread.

See also

• Dough scraper
• Rolling pin
• Roller docker

Footnotes

External links

• Short video of kneading machine in a bakery.

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English Journal

• Digital image processing versus visual assessment of chewed two-colour wax in mixing ability tests.

• van der Bilt A1, Speksnijder CM, de Liz Pocztaruk R, Abbink JH.
• Journal of oral rehabilitation.J Oral Rehabil.2012 Jan;39(1):11-7. doi: 10.1111/j.1365-2842.2011.02229.x. Epub 2011 Jun 27.
• Two-colour chewing gum and wax have been widely used as test foods to evaluate the ability to mix and knead a food bolus. The mixing of the colours has been assessed by computer analysis or by visual inspection. Reports contradict each other about whether computer analysis and visual assessment coul
• PMID 21707695

• Growth of Salmonella enterica and Staphylococcus aureus in no-knead bread dough during prolonged yeast fermentation.

• Pao S1, Kim C, Jordan L Jr, Long W 3rd, Inserra P, Sayre B.
• Journal of food protection.J Food Prot.2011 Feb;74(2):285-8. doi: 10.4315/0362-028X.JFP-10-319.
• A convenient bread making method involving prolonged fermentation of no-knead (nonkneaded) dough has become popular in recent years. In the present study, the microbial safety of no-knead dough made with a 375:325:5:1 weight ratio of flour, water, salt, and bread yeast was investigated. Three brands
• PMID 21333150

• Comparing masticatory performance and mixing ability.

• van der Bilt A1, Mojet J, Tekamp FA, Abbink JH.
• Journal of oral rehabilitation.J Oral Rehabil.2010 Feb;37(2):79-84. doi: 10.1111/j.1365-2842.2009.02040.x. Epub 2009 Dec 7.
• Masticatory performance has often been measured by determining an individual's capacity to comminute a test food. Another method to determine masticatory performance, which is now widely used, evaluates the ability to mix and knead a food bolus. Two-coloured chewing gum and paraffin wax have been us
• PMID 19968766

Japanese Journal

• 高菜自動揉み機の開発

• 久貝 克弥,中村 信広,山本 貴皓 [他],山口 秀樹
• 近畿大学工業高等専門学校研究紀要 (5), 11-14, 2011
• … So it needs to knead for exclusion of scum after salting. …
• NAID 120004247768

• G1301-1-6 高菜自動揉み機の開発(生産加工・工作機械一般)

• 久貝 克弥,式井 一真,中村 信弘
• 年次大会講演論文集 : JSME annual meeting 2009(4), 219-220, 2009-09-12
• … Secondly, to get the high quality kneaded cress, machine must be able to knead with various motions. …
• NAID 110007861895

• 有機性廃棄物から製造した浄化槽用シーディング剤の開発（第３報）―シーディング剤の固形化―

• 小島 陽一郎,松田 従三,近江谷 和彦
• 農業機械学会誌 71(1), 101-107, 2009
• 著者らが開発したシーディング剤は粉末状のため，運搬，取扱い性が悪く，浄化槽外に流出しやすい。これを解決するために，シーディング剤を固形化した。固形化は，シーディング剤とバインダとして米粉の混合物に水を加えて混練し，混練後に型に入れて荷重をかけて行った。実験条件として，混練回数，加水量，米粉量，固形化時荷重を変えた。実験の結果より，混練回数20回以上，加水量25～27.5w/w％，添加米粉量5～15 …
• NAID 130004551957

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