2007-12-15 16:05:31 · 5 answers · asked by Oh, it's like that? 7 in Food & Drink ➔ Cooking & Recipes
Thanks for y'alls help! I know better next time!
I over kneaded my biscuit dough!
2007-12-15 16:27:40 · update #1
Over kneaded dough tends to turn a product tough and chewy. It would be very difficult to over knead a bread dough (for example) by hand since your arms/hands would fatigue well before that stage is reached. Pastry items, however, become very tough when over kneaded. Be sure not to over knead items not containing yeast (cakes, muffins, biscuits, etc.) since these items have a tendency to become tough and not very appetizing. Breads, on the other hand, can stand to take a beating since you want to form strong gluten strands to help it expand when it is resting (from the addition of yeast) Carbon dioxide forms expanding in the dough creating air pockets. If those pockets are not strong enough, i.e. not enough gluten, then they will break and you will have a flat, heavy bread that would be better suited as a paper weight.
2007-12-15 16:16:16 · answer #1 · answered by DMAHN83 2 · 1⤊ 0⤋
Over Kneading Dough
2017-01-01 05:00:45 · answer #2 · answered by ? 4 · 0⤊ 0⤋
It depends on what type of dough you are kneading.
Bread: you develop excess gluten that can make the bread
less tender
Cookie: again the cookies get tougher, a bit more dry
Pastry: Pie dough will not be light and flaky,
You should handle cookie and pie dough as little as possible and for rolled cookies try to limit the number of times you roll out any of the dough. This is why most recipes tell you to divide the dough and roll it out in sections.
You need to knead bread dough enough to develop the gluten so that it will raise properly. There should be an elasticity to the dough and yet a somewhat silky feel. In this case practice makes perfect
2007-12-15 16:13:29 · answer #3 · answered by lady JG 4 · 2⤊ 0⤋
Can You Over Knead Bread
2016-11-15 04:57:35 · answer #4 · answered by ? 4 · 0⤊ 0⤋
RE:
What happens when you over knead dough?
2015-08-02 01:09:57 · answer #5 · answered by Anonymous · 0⤊ 0⤋
You overwork th gluten and it will toughen what you bake
2007-12-15 16:14:19 · answer #6 · answered by Stephen C 4 · 1⤊ 0⤋
I'm not sure what happens, but it's not good. If you try to bake it..........they would be as hard as tennis balls/golf balls.
2007-12-15 16:14:56 · answer #7 · answered by Anonymous · 1⤊ 0⤋
you over work the gluten and therefore the bread will be tough
2007-12-15 16:15:34 · answer #8 · answered by emmygirl0509 2 · 1⤊ 0⤋
the food that you make it into will be tough, thick and not light and fluffy
2007-12-15 16:12:56 · answer #9 · answered by LatterDaySaint and loving it 6 · 2⤊ 0⤋