Lesson 14:Importance Of Balancing, Formula For Different Baked Products
Mixing
Bread:The aim is to develop physical properties in the gluten to form uniform structure with desired plasticity, elasticity and viscosity. Under-mixed dough is lumpy and breaks/ separates easily. Over-mixed dough breaks down and becomes very fluid and sticky.
Pastry: For flaky, crunchy and tender pastry, mix the dough for short time. Appropriately mixed dough is cold, stiff and breaks easily. Under-mixed ingredients will remain pea size crumbs. Over-mixed dough will attain elasticity and higher temperature.
Cake:The target of mixing is to attain a thorough and uniform dispersion and to incorporate air into the batter. For a good sponge, volume and mouth feel the batter should be smooth with a good flow. Under-mixed batter has lumps. While, over-mixed batter breaks down and becomes very fluid.
