Kneading bread dough is a critical pre-oven step in breadmaking and the first step of many more ingredients. Bread machine manufacturers have come up with machines that can knead dough automatically. They use their own method, which is different from traditional hand kneading. The purpose of this study was to verify whether there is any difference in taste and texture between the two methods of bread making, hand Kneading vs Machine Kneading.
The participants were given samples to chew, drink and swallow or not to chew or drink without swallowing for the 5 minutes before tasting for bitterness, astringency (taste) and texture (mouth feel). The participants were given samples of breads produced by hand kneading, bread made by bread machine, and bread that was commercially produced.
They were asked to identify the method the bread was made in. The results showed that the majority of people who participated (86 %) knew whether or not they had taken the pretest water. The results showed that taste and texture ratings were different among all three types of breads but did not differ significantly among all three types of breads.
The most interesting finding is that most people (77% ) could identify which method the bread was kneaded in by hand or in a machine even though there is no apparent difference between them. The most interesting finding is that taste and texture ratings were different among all three types of breads but did not differ significantly among all three types of breads.
The most interesting finding is that most people (77% ) could identify which method the bread was kneaded in by hand or in a machine even though there is no apparent difference between them.
Kneading bread dough, a critical pre–oven step, is the first step in many more ingredients. Bread machine manufacturers have come up with machines that can knead dough automatically. They use their own method, which is different from traditional hand kneading. The purpose of this study was to verify whether there is any difference in taste and texture between the two methods of bread making, hand Kneading vs Machine Kneading.
MATERIALS AND METHODS
The participants were given samples to chew, drink and swallow or not to chew or drink without swallowing for the 5 minutes before tasting for bitterness, astringency (taste) and texture (mouth feel). They were asked to identify the method the bread was made in. The samples were not allowed to cool or come in contact with water before taking them home.
The participants were given samples of breads produced by hand kneading, bread made by bread machine, and bread that was commercially produced. They were asked to identify the method the bread was made in.
The results showed that the majority of people who participated (86 %) knew whether or not they had taken the pretest water. The results showed that taste and texture ratings were different among all three types of breads but did not differ significantly among all three types of breads. The most interesting finding is that most people (77%) could identify which method the bread was kneaded in by hand or in a machine even though there is no apparent difference between them.
The results of this study showed that the two different types of breads could be differentiated not only by sight, smell, and taste but also by texture. Taste and texture ratings were different among all three types of breads but did not differ significantly among all three types of breads. The most interesting finding is that most people (77 %) could identify which method the bread was kneaded in by hand or in a machine even though there is no apparent difference between them. In conclusion, hand kneading compared to using a machine showed slight differences in texture but no difference in taste.
Some people prefer the machine method of bread making — the dough is already mixed and ready for you to shape by hand, which means there’s no kneading involved. But when kneading is necessary, a machine can come in handy. So how do you convert from one to the other? Here’s your guide to converting kneading times from machine-kneading to hand-kneading.
1) Keep track of how much time it takes you on a machine for 100 revolutions of your dough, then take note of this number as “machine.” The number will vary depending on how big your batch size is and what type of mixer you are using (e.g. Kitchen Aid versus heavy-duty).
2) Calculate how long it takes you to make 100 complete hand turns of your dough. Let’s say it takes you 4 minutes. That would be “hand.”
3) Now, take the machine number from step one and divide it by the hand number from step two. In our example, that would be 100 machine divided by 4 hand, and that would be 25:1.
4) Lastly, multiply this number by the amount of time (in minutes) for which you want to convert. If you want to know what your conversion time on a machine is for a given hand kneading time, multiply that time by 25 and then divide it by minutes (100). If you want to know what your hand kneading time is for a given machine kneading time, divide that time by 25.
Let’s say that your bread recipe calls for 10 minutes of hand kneading time. If we convert 10 to a machine number, it would be 35; 35 divided by 100 is 0.35; multiplying that number by 25 gives us 8:25. That would mean you’d have to run the mixer on low for 8 minutes and 25 seconds. If you wanted to convert the other way (from machine to hand), you’d divide 8:25 by 0.35, which is 21 minutes and 15 seconds.
Can I use my KitchenAid mixer to knead dough?
Yes, you can. It will take a little practice, but eventually you will feel comfortable using your machine to make bread. Your first step is to mix your dough in the bowl of your mixer as you would normally, using the flat beater or dough hook. Then transfer the dough to a lightly oiled work surface and finish kneading by hand for about 10-15 minutes longer. The dough should feel smooth and supple and not stick to the counter or tear. You may need to add small amounts of flour if it becomes too sticky during the kneading process, but this should happen infrequently.
How long does it take to knead dough by hand?
For each step listed below, use your hands and a long, smooth work surface to knead:
Knead for about 5 minutes. Yes, it is recommended that you use the “kneading by hand” image above. However, if you do not own a mixer or dough hook attachment and do not have access to a long surface, you may knead the dough as follows:
In addition to having been shown in taste tests to be superior to standard white breads in terms of healthiness and overall goodness of taste (less sweet, more balanced flavors), whole-grain breads tend to contain more nutrients than ordinary white breads.
Can you over knead bread dough by hand?
No. It is a common belief that if you over-knead a dough, it will not rise and become flat. This is not true only as regards sourdough breads, which are unique from other breads in that their structure depends on an acidic environment in the dough. Over-kneading would destroy this acidity, which would then allow yeast to grow out of control and ruin the taste of the bread. This can happen with any type of bread dough too.
Why is my dough so sticky after kneading?
Sticky dough usually means you are not using enough flour. Dough should not be sticky at any point during mixing or kneading.The initial mixing of the dough should leave it very soft, with just enough strength so that it can be stretched. If you are not sure how much flour your recipe calls for, add a little bit of flour to test the dough.
Why is my bread so dense?
This is usually caused by over-kneading in which the gluten bonds have been overly stretched and tend to form a hard shell around that stretch, trapping gases in the outer layers and causing an overall dense end product. This happens with any type of bread dough as well; fat added during mixing can increase the density of the bread too.
If my bread dough is very dry after 3 hours of rising what can I do?
When a bread dough has been left to rise for three hours and it is too dry, the yeast probably died out. The only option here is to scrape the dough into a container, add plenty of water, about 8 or 9 tablespoons in addition to the 1/4 cup that you already have in there, mix well and then allow it to rise again for about 6 hours (12 or more if you like).
How long should you knead dough in a stand mixer?
For each step listed below, use your hands and a long, smooth work surface to knead:
Knead for about 5 minutes. Yes, it is recommended that you use the “kneading by hand” image above. However, if you do not own a mixer or dough hook attachment and do not have access to a long surface, you may knead the dough as follows:
In addition to having been shown in taste tests to be superior to standard white breads in terms of healthiness and overall goodness of taste (less sweet, more balanced flavors), whole-grain breads tend to contain more nutrients than ordinary white breads.
CONCLUSION:
Kneading ingredients together by hand is a very important step when it comes to cooking. It is the one moment that you combine all of your ingredients and make them come to life as a living and breathing being. It is mixed in a way that produces the perfect performance of each ingredient in the recipe. By hand kneading, it allows for an optimal performance of how each ingredient needs to be mixed with all of the other ingredients. It allows for an even distribution of ingredients throughout the cake, which creates an even distribution of flavor throughout. By using a machine to perform this act, it defeats this purpose entirely.
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