At a certain point in baking, the stretched flour proteins become set, resulting in the structure of the baking recipe. During baking, it stretches like a net to contain the expanding air bubbles during rising.
Gluten also allows you to roll out pastry into thin sheets that don't fall apart. Gluten is the magical elastic substance which traps and holds air bubbles which expand from the gas from the leavening. Mixing serves to physically break apart these proteins into smaller pieces and expose the moisture-loving portions, so the two blend together more effectively. SARAH SAYS: Flour is made up of particles of protein, glutenin and gliadin, which when mixed with moisture in the recipe, produce gluten.
The general objectives in mixing batters and dough are: Once the ingredients have been selected and measured, often the next step is to mix them all together.
Mixing Methods - Blending and Mixing Techniques in BakingĬopyright © 2000 Sarah Phillips All rights reserved.
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