The method of mixing the ingredients. Bingham states, '*A pure
liquid, at a given temperature and pressure, can have but a single fluidity,
but in our study of liquid mixtures we have seen that a mixture of liquids
may have an indefinite number of fluidities dependent upon the method
of mixing, in other words, upon the structure of the liquid. Since colloidal
solutions are always heterogeneous, they always possess structure, and
therefore we have this variable always entering into our consideration,
whereas heretofore we have given it but scant attention. There is, how-
ever, every gradation from a pure liquid, to an incompletely mixed solu-
tion, an emulsion, suspension or typical gel."
ROLE OF INGREDIENTS IN BATTERS 459
Methods of mixing and order of combination of ingredients have been
important in many of the products that have been studied, i.e., gelatin,
emulsions, milk, and egg cookery. The methods of mixing are particularly
important in the batter and dough series. In some doughs, like pastry and
biscuits, the fat is first blended with the flour, and the liquid is then
added; in other instances the liquid ingredients are mixed and the flour
added to them. Many different methods of mixing may be used w^ith cakes.
They will be discussed in more detail later.
A microscopic study of the distribution of the fat by different methods
of mixing shows many gradations from the fat distributed in very thin
films to that in thick layers. Sometimes the fat or oil is completely emulsi-
fied, sometimes only partially. The sugar may be partially dissolved, **an
incompletely mixed solution," or completely dissolved. One can see that
it is not strange that cakes and other batter products are not always identi-
cally alike with different bakings. Different methods of mixing may give
different results, but from the previous discussion one concludes that a
person cannot state definitely of a muffin, biscuit, or cake, that its texture
is due to the method of mixing alone, for the extent of mixing, the tem-
perature of the ingredients, interfacial reactions, and other factors in-
fluence the texture obtained.
The effect of extent of mixing on the flavor of dough and batter
products. The statement that a cake from one-half of a batter after the
ingredients are barely mixed does not have the same flavor as a cake baked
from the other half of the batter after a longer mixing may seem strange
at first. But with longer mixing the sugar is better dissolved, and the other
ingredients better blended. To prevent repetition in the discussion of specific
batter and dough products, flavor is seldom discussed. But from the stand-
point of eating quality, flavor is of great importance, and on a score card
the author would rate flavor higher than texture, appearance, or tender-
ness. However, in the dough and batter series good flavor and good texture
are closely related, i.e., if the texture is excellent the flavor is also usually
rated high. Of course this is presuming that the ingredients used are of
good quality and flavor, and that good proportions are used, i.e., too much
salt is not added, etc. Unless otherwise stated, it is considered that the
conditions that produce the best texture also give the best flavor.
Page 375
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The method of mixing the ingredients. Bingham states, '*A pure
liquid, at a given temperature and pressure, can have but a single fluidity,
but in our study of liquid mixtures we have seen that a mixture of liquids
may have an indefinite number of fluidities dependent upon the method
of mixing, in other words, upon the structure of the liquid. Since colloidal
solutions are always heterogeneous, they always possess structure, and
therefore we have this variable always entering into our consideration,
whereas heretofore we have given it but scant attention. There is, how-
ever, every gradation from a pure liquid, to an incompletely mixed solu-
tion, an emulsion, suspension or typical gel."
ROLE OF INGREDIENTS IN BATTERS 459
Methods of mixing and order of combination of ingredients have been
important in many of the products that have been studied, i.e., gelatin,
emulsions, milk, and egg cookery. The methods of mixing are particularly
important in the batter and dough series. In some doughs, like pastry and
biscuits, the fat is first blended with the flour, and the liquid is then
added; in other instances the liquid ingredients are mixed and the flour
added to them. Many different methods of mixing may be used w^ith cakes.
They will be discussed in more detail later.
A microscopic study of the distribution of the fat by different methods
of mixing shows many gradations from the fat distributed in very thin
films to that in thick layers. Sometimes the fat or oil is completely emulsi-
fied, sometimes only partially. The sugar may be partially dissolved, **an
incompletely mixed solution," or completely dissolved. One can see that
it is not strange that cakes and other batter products are not always identi-
cally alike with different bakings. Different methods of mixing may give
different results, but from the previous discussion one concludes that a
person cannot state definitely of a muffin, biscuit, or cake, that its texture
is due to the method of mixing alone, for the extent of mixing, the tem-
perature of the ingredients, interfacial reactions, and other factors in-
fluence the texture obtained.
The effect of extent of mixing on the flavor of dough and batter
products. The statement that a cake from one-half of a batter after the
ingredients are barely mixed does not have the same flavor as a cake baked
from the other half of the batter after a longer mixing may seem strange
at first. But with longer mixing the sugar is better dissolved, and the other
ingredients better blended. To prevent repetition in the discussion of specific
batter and dough products, flavor is seldom discussed. But from the stand-
point of eating quality, flavor is of great importance, and on a score card
the author would rate flavor higher than texture, appearance, or tender-
ness. However, in the dough and batter series good flavor and good texture
are closely related, i.e., if the texture is excellent the flavor is also usually
rated high. Of course this is presuming that the ingredients used are of
good quality and flavor, and that good proportions are used, i.e., too much
salt is not added, etc. Unless otherwise stated, it is considered that the
conditions that produce the best texture also give the best flavor.