Why Is Traditional Dough Kneading Still Prevalent in Indian Kitchens? Technology Rejection Causes

Author(s)	Mr. PROTIK NATH
Country	India
Abstract	Kneading dough is a very common and cultural kitchen practice, carried out in Indian kitchens for ages, forming an important base of the cooked culinary staples in the nation. However, kneading the dough manually as per the conventional method with hands is tiresome and causes musculoskeletal pain. Although the current market provides access to several technological alternatives, it is quite surprising to acknowledge that Indian kitchens are still sticking to the manual process and are not widely accepting these innovations. The traditional process is surprisingly still relevant, and tech innovations are not majorly adopted throughout the nation. It raises a question regarding the available market solutions and strongly indicates the presence of a market gap. Hence, this research study aims to uncover the actual facts and provide a clear identification of the relevant problem. It is followed by two stages of research work—offline and online—for clearly understanding the scenario and circumstances of overall cooking in Indian kitchens to receive a final answer on whether manual dough kneading is a genuine problem or not.
Keywords	Dough Kneading, Technology Adoption, Indian Kitchen
Field	Physical Science
Published In	Volume 8, Issue 5, September-October 2026
Published On	2026-09-21
DOI	https://doi.org/10.36948/ijfmr.2026.v08i05.88019

About IJFMR Fees & Payment Current Issue Publication Archive	Submit Research Paper Track Submission Status Publication Guidelines Publication Ethics Peer Review & Plagiarism	Join as a Reviewer Editors & Reviewers Reviewer Referral Program Get Reviewer Membership Certi.	Website/Journal Policies Usage Policy Content Policies Privacy Policy

Contact Us		+91-9687-828-838	editor@ijfmr.com

International Journal For Multidisciplinary Research