Mixing can be said to be the most critical step in making good bread. The mixing of dough, also known as flour mixing or flour mixing, will directly affect the quality of bread. The purpose of mixing is 1. All kinds of raw and auxiliary materials can be mixed together and evenly distributed in all parts of the dough to form a whole with uniform quality. 2. Accelerate the water absorption and swelling of flour to form gluten, and shorten the gluten formation time. 3. Expand gluten to make dough have good elasticity and ductility, and improve the processability of dough. The process of mixing can be divided into six stages: 1. Mix raw materials. At this time, all the dry materials and wet materials in the formula are mixed together to form a rough wet dough. At this time, gluten has not yet begun to form, and you can feel the dough rough, inelastic and malleable by touching it with your hands. 2. Kneading stage. At this time, gluten began to form, and all the water in the formula was absorbed by flour. Due to the formation of gluten, the dough produced strong gluten, which made the whole dough stick together and began to stop sticking to the cylinder. At this time, kneading the dough by hand is not very rough, but it still sticks to the hand, which is not malleable, lacks elasticity and is easy to break. 3. Gluten swelling stage. With the continuous formation of gluten, the dough surface tends to be dry and rough, smooth and shiny. It is elastic and soft to touch and malleable to pull, but it is still easy to break. 4. Mixing is complete. At this stage, the dough has completely formed gluten, which is soft and malleable. At this time, when the mixing hook rotates, the dough will stick to the edge of the cylinder again, but when the mixing hook is stirred away from the edge of the cylinder, the dough stuck to the edge of the cylinder will leave with the mixing hook, and it will make a crackling sound and a hissing sound. At this point, the dough surface is dry, rough, shiny, delicate and not rough. When the dough is pulled by hand, it has good ductility and elasticity, and can pull out a very uniform fascia. Now is the best stage of stirring, that is, stopping to ferment. 5. Mixed transition stage. If the mixing is not stopped at the end of the mixing stage, the gluten will exceed the mixing tolerance and will gradually break. With the appearance of dough, it will appear as shiny as water and become sticky. If you stop mixing the dough, it will flow around. When you pull the dough by hand, it is inelastic and malleable, and it is sticky, which will seriously affect the quality of bread. 6. Gluten interrupted the hydration stage. If you continue to stir, the dough will begin to hydrate, and it will become thinner and more mobile. When you pull the dough by hand, there will be a little linear transparent gum on your palm. At this point, gluten has been completely destroyed and can no longer be used to make bread. The influence of stirring on bread quality is not enough: because gluten is not fully expanded, it cannot achieve good ductility and elasticity, so it can neither preserve the gas produced during fermentation nor soften gluten. The bread made is small in size, often invaginated on both sides, with rough and granular internal structure and uneven structure. The dough that is not stirred enough is wet and hard, so it is difficult to form smooth dough. I hope my answer can help you ~ ~ ~