Author Question: What will the finished product be like if the dough is under-kneaded? Over-kneaded? ... (Read 41 times)

haleyc112 · **on:** Aug 19, 2018

What will the finished product be like if the dough is under-kneaded? Over-kneaded? Why?

Question 2

What is the purpose of scalding the milk? What would be the result of adding the yeast to the scalded milk before the milk was cooled?

dajones82 · **Reply #1 on:** Aug 19, 2018

Answer to Question 1

If the product is under-kneaded, the bread will be dense and not rise properly because the gluten is not fully developed. If the dough is over-kneaded, the bread will have less volume and a more coarse texture because the gluten over formed and stretched, causing the gluten to tear.

Answer to Question 2

Milk is scalded to kill harmful bacteria, encourage the growth of the yeast, and to help other ingredients dissolve better. Yeast should not be added directly to the scalding milk or it will destroy the yeast; yeast cannot tolerate temperatures > 140F.