You are not logged in
Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
Herbed Chicken Parmesan
Spaghetti with Octopus Sauce
Slow-cooker Baked Potatoes
Beer Batter Tempura Shrimp with Dipping Sauce
food & wine dictionary
Food and Wine Dictionary
Brown text or background indicates a
Blue text or background indicates a
Knights Valley AVA
kochu chang; kochuja...
A technique used to mix and work a dough in order to form it into a cohesive, pliable mass. During kneading, the network of
strands stretches and expands, thereby enabling a dough to hold in the gas bubbles formed by a
(which allows it to rise). Kneading is accomplished either manually or by machine usually a large mixer equipped with a dough hook (some machines have two dough hooks) or a
with a plastic blade. By hand, kneading is done with a pressing-folding-turning action performed by pressing down into the dough with the heels of both hands, then pushing away from the body. The dough is folded in half and given a quarter turn, and the process is repeated. Depending on the dough, the manual kneading time can range anywhere from 5 to 15 minutes (or more). Well-kneaded dough is smooth and elastic.
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
©1995-2019 SimpleSolutions Corporation. All Rights Reserved.