MIXING

METHODS
BREAD AND PASTRY PRODUCTION
 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.
STIR
-This method is the
simplest, as it involves
mixing all the ingredients
together with a utensil,
usually a spoon, using a
circular motion.
BEAT
The ingredients are moved
vigorously in a back and forth, up
and down, and around and around
motion until they are smooth. An
electric mixer is often used to
beat the ingredients together.
BLEND
Ingredients are mixed
so thoroughly they
become one.
BIND
-Ingredients
adhere to each other,
as when breading is
bound to fish.
 CREAM
-Fat and sugar are
beaten together
until they take on a
light, airy texture
CUT IN OR CUTTING IN
To distribute solid fat in
dry ingredients by Bench
Scraper,two knifes (in a
scissor motion), a pastry
blender, fingertips or with
a food processor fitted
with a steel blade, until
finely divided.
WHIP OR WHISK
-Air is incorporated
into such foods as
whipping cream and egg
whites through very
vigorous mixing, usually
with an electric mixer or
whisk.
THE CONCEPT OF
GLUTEN
FORMATION
BREAD AND PASTRY PRODUCTION
The general objectives in mixing batters and
dough include the following:
 to achieve uniform distribution
of ingredients
 minimum loss of the leavening agent
 optimum blending
 and development or prevention of gluten.
 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
one to roll out pastry into thin
sheets that don't fall apart.
 Baking enthusiast should master the te
chnique controlling gluten formation.
Bread requires much gluten to give
structure, on the other hand cakes
need to be tender and require little
gluten development.

 Formulation and mixing contributes in

the gluten development.
 Protein properties included in the
wheat flour are responsible for building
up structural framework in any baked
products. This protein content when
absorbed with water and mix it, will
form an elastic and rubbery substance
in the mixture.
 The dough withstands
longer fermentation due to gluten
formation. When gluten is heated,
they stick together and solidifies,
then the sugar and starch begin to
undergo some chemical changes
caused by heat.
 There are four methods to adjust gluten
formation:
1. Selection of flours
Wheat flours are classified as strong or weak, depending
on their protein content. Strong flours come from hard
wheat and have high protein content. Weak flours come
from soft wheat and have low protein content. Thus, we
use strong flours for breads and weak flours for cakes.
Only wheat flour develops enough gluten to make bread.
To make bread from rye or other grains, the formula
must be balanced with some high-gluten flour, or the
bread will be heavy.
 There are four methods to adjust gluten
formation:
2. Shortening
Any fat used in baking is called a shortening because
it shortens gluten strands. It does this by
surrounding the particles and lubricating them so
they do not stick together. Thus, fats are
tenderizers. A cookie or pastry that is very crumbly,
which is due to high fat content and little gluten
development, is said to be short. French bread has
little or no fat, while cakes contain a great deal.
 There are four methods to adjust gluten
formation:
3. Liquid
Because gluten proteins must absorb water
before they can be developed, the amount
of water in a formula can affect toughness
or tenderness. Pie crusts and crisp cookies,
for instance, are made with very little
liquid in order to keep them tender.
 There are four methods to adjust gluten
formation:
4. Mixing methods
In general, the more a dough or batter is mixed, the
more the gluten develops. Thus, bread doughs are
mixed or kneaded for a long time to develop the
gluten. Piecrusts, muffins, and other products that
must be tender are mixed for a short time. It is
possible to over mix bread dough, however gluten
strands will stretch only so far. They will break if
the dough is over mixed.