If I knead my dough long and fast enough, can it be cooked itself?

May be Seasoned Advice question, but I thought that it's more of a scientific question. Correct me if I was wrong.


Kneading generates friction between dough chemicals(gluten, starch, etc.), thus generating heat. That's why we constantly chill pastry dough because the heat originated from the dough can ruin butter-dough layers AFAIK.


So... will that heat eventually cook the dough? Will it be heated enough to cook itself?


