Q. What is the main function of dough mixing?
A.Dough mixing mostly serves to mix dry and liquid components into a homogeneous mixture with a continuous phase. This step moistens the other dry components, including flour. It uses air as well to supply gas nuclei for fermentation's expansion. Mixing produces gluten, a protein that provides dough its strength and flexibility. Well-developed gluten gives the dough flexibility, allowing it to capture the gas generated by the yeast and so enable the dough to rise. Achieving the intended texture and quality in the end-baked product depends on proper mixing techniques.
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