In simple terms mixing is the even distribution of ingredients throughout the dough. But of course, it is more complicated than just that. The mechanical action of mixing develops the gluten network inside the dough.

How does gluten work? Gluten is created as soon as flour is mixed with water. Flour contains two proteins that work together to create gluten – glutenin and gliadin. Glutenin helps develop dough structure and elasticity. Gliadin gives dough the ability to be stretchy (extensibility). It is the balance between the two proteins that allows the dough to be stretchy without tearing and elastic without stretching too far.

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