What is happening on a molecular level when kneading dough with yeast in it?

Question

I just made pita bread and had to knead it for 10 minutes then let it sit 10 minutes. When I came back to it after those 10 minutes it was all pillowy and soft. I’m curious what’s happening on a molecular level while kneading to make this happen.

In: Chemistry

Answer 1

Someone will likely come in with a much better explanation. But, my understanding is that you are exposing the yeast to more food. During the initial rise, they eat what surrounds them, then when kneading again it moves things around to provide more food.