What is the purpose of kneading dough in cooking?

Kneading dough is primarily aimed at strengthening gluten strands and developing texture. When flour is mixed with water, proteins in the flour, mainly glutenin and gliadin, begin to form gluten. Kneading not only activates this gluten formation but also organizes the gluten strands into a network that gives the dough its structure and elasticity. This network is crucial for holding gases produced during fermentation, which is essential for the rise of breads and other baked goods.

As the dough is kneaded, it also becomes smoother and more cohesive, which enhances its overall texture. This is particularly important for yeast-based products, as the developed gluten helps trap air bubbles and aids in the dough's rise, contributing to the final texture of the baked item. Thus, the kneading process is vital for achieving the desired characteristics in many types of breads and pastries.