Final answer:
Kneading dough forms gluten, affecting bread texture and rise due to yeast fermentation.
Explanation:
Kneading plays a vital role in forming gluten in yeast bread dough. Gluten formation is essential for the structure and texture of the bread, providing elasticity and the ability to trap gas produced during fermentation.
When too much gluten forms due to over-kneading, the bread's texture can become tough and dense, rather than light and airy.
In the process of bread making, yeast ferments sugars to produce carbon dioxide gas, which causes the dough to rise during baking.
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