Dough Mixing is Easy, Right?

A lot of thought and precision needs to go into dough mixing.

You just throw ingredients in mixer, step back, and out comes perfect dough? Piece of cake.

Uhh, yeah right. 

As I’m sure you know from experience, a lot of thought and precision needs to go into dough mixing. The concept is simple enough:

Flour + Water + Air + Energy → Dough

Yet controlling and adjusting those factors to get a very specific outcome can be difficult. To know how to adjust, you need to know what’s taking place. The goals are to:

  1. Incorporate air
  2. Hydrate dry ingredients
  3. Homogenize the dough by evenly distributing all the ingredients
  4. Knead the dough, encouraging the interchange of disulfide bonds and the formation of  hydrogen, hydrophobic bonds, salt linkages and Van Der Waals forces
  5. Develop the gluten by aligning the network and transforming the dough into a cohesive mass

How you adjust for these dough mixing goals will depend on your system.

Sponge and Dough Systems: The sponge is mixed first and then ferments. The second mix is dough mixing, where the objective is to develop the gluten.

Straight Dough and No Time Systems: Dough mixing happens only once.

Continuous Mixing Dough Systems: The first mixing is a blending step, which is not intensive in nature. After a set time in a fermentation and holding tank, a second mixing step occurs.

2018-12-10T05:21:33+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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