What is the primary purpose of kneading dough?

The primary purpose of kneading dough is to develop the gluten structure. When flour is mixed with water, proteins in the flour, primarily glutenin and gliadin, begin to combine and form gluten. Kneading helps to align and strengthen these protein strands, resulting in a more elastic and extensible dough. This gluten network is crucial for the dough's ability to rise and hold its shape during baking, contributing to the overall texture and structure of the final baked product. A well-kneaded dough will rise better, creating a light and airy texture in the bread or pastry.

Flavoring the dough occurs through the fermentation process and the ingredients rather than through kneading itself. Increasing the weight of the dough is not a function of kneading but rather a result of adding ingredients. Cooling the dough before baking is also not relevant to the kneading process; it's more about temperature regulation after mixing and proofing the dough. Thus, strengthening the gluten structure through kneading is the essential action that directly affects the quality and characteristics of the baked goods.