Copyright © 2000 Sarah Phillips CraftyBaking.com All rights reserved. Once the ingredients have been selected and measured, often the next step is to mix them all together. What does that mean?The general objectives in mixing batters and dough are:
SARAH SAYS: Flour is made up of particles of protein, glutenin and gliadin, which when mixed with moisture in the recipe, produce gluten. Mixing serves to physically break apart these proteins into smaller pieces and expose the moisture-loving portions, so the two blend together more effectively. Gluten is the magical elastic substance which traps and holds air bubbles which expand from the gas from the leavening. Gluten also allows you to roll out pastry into thin sheets that don't fall apart. During baking, it stretches like a net to contain the expanding air bubbles during rising. At a certain point in baking, the stretched flour proteins become set, resulting in the structure of the baking recipe. Mixing is a general term that includes stirring, beating, blending, binding, creaming, whipping and folding. In mixing, two or more ingredients are evenly dispersed in one another until they become one product. Each mixing method gives a different texture and character to the baked good. The implements used, such as blades, whisks, spoons, etc., themselves make a difference. They have a great impact on what happens during mixing. Mixing Methods
Mixing and Blending Techniques
Free INGREDIENTS 4 tablespoons unsalted butter 4 ounces bittersweet chocolate, chopped 1 cup sugar 1/2... Read More Free INGREDIENTS 2 large pink or red grapefruits, preferably organic 1 cup granulated sugar, plus... Read More Free Read More
Last post by barbbaby21 on 04/09/2021 02:08 am by barbbaby21 Last post by barbbaby21 on 03/20/2021 12:18 pm by barbbaby21 Last post by barbbaby21 on 03/18/2021 03:05 pm by barbbaby21 Last post by Amye on 12/24/2020 07:15 pm by Amye Last post by jenO on 09/06/2019 06:01 pm by jenO
Hi, I'm Sarah Phillips Sarah Phillips, CEO and founder of craftybaking.com, has over 25 years of extensive professional real time baking experience. READ MORE
Hi, I'm Kelly Hong Contributing Editor, Food Stylist and photographer, since 2007. I have been working as a professional ceramic artist for over 25 years. READ MORE |