1.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:

Uniform distribution of ingredients;

Minimum loss of the leavening agent;

Optimum blending; and,

Development or prevention of gluten.

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.

2. 1.Beating

2.Blending

3.Creaming

4.Cutting

5.Folding

6.Kneading

7.Sifting

8.Stirring

9.Whipping