Energy or Air

•  Dispersing
•  Dissolving
•  Blending
•  Cutting
•  Aerating
•  Kneading

With dispersing and dissolving we do not bring any energy and thus an increase in temperature in our dough: we just are aiming for a homogenous, some what liquid mix. 

When blending and cutting we are bringing either powders or a dough together, some what firm, but loose consistency. If the dough has the tendency to bind a lot (for example in short bread), it first comes together (warms up),then we cut any formed glutenstrain (like overmixing) and then air is incorporated. In batters we are aiming to not only homogenise our dough but also prefer to have a great air droplet distribution so we don’t need that much leavening. 

When mixing long enough the temperature will rise and the amount of air incorporated will be lost or in some formulations the amount of air can still be incorporated, but will result in too low density causing an even bake in the end. With kneading we are intentially trying to improve dough temperature to ensure a proper gluten network and in some cases make sure that yeast is being activated.

Each kind of dough has its ideal temperature range, for the optimum quality and machinability. Ideal dough temperatures must be established and the possibilities exist to keep those under anycircumstances throughout the year. Dough properties change through temperature fluctuations.These fluctuations make efficient production control unnecessary difficult and affects the quality ofthe final product.