The purpose of kneading is to
a. develop the original dough with approximately half the water.
b. mix the flour and the liquid together to make a thin, watery batter.
c. work the butter into the dough mass once it has been formed.
d. compress and stretch the dough to increase gluten strength.
Question 2
In baked products, the gluten is the
a. carbohydrate part of the wheat flour, used for body.
b. lipid portion of the wheat flour necessary for the development of the crumb.
c. liquid mass that is created after water has been added to the flour.
d. protein portion of wheat flour that plays an important role in the structure.
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