Which action develops gluten in dough?

• A. Kneading
• B. Proofing
• C. Baking
• D. Fermenting

Answer: (A)

Gluten development comes from physically working the dough to form a stretchy protein network. Kneading does this best by repeatedly folding and pushing the dough, which aligns and elongates the gluten strands (glutenin and gliadin) and helps them cross‑link. That network gives dough its elasticity and strength, letting it trap the gas produced by yeast so the dough can rise with a light, open crumb. If you don’t knead enough, the gluten network remains weak and the dough will be loose and won’t rise well. If you overknead, the network can become too tight and the dough may turn tough and less extensible. Proofing lets the dough rise and relax between steps, and baking sets the structure, but the actual development of the gluten network happens primarily through kneading.