How Mixing Time Influences Gluten Development in Household Mixers

Whether you are making your own bread or a bakery product, You need good quality gluten development for the finished product. At Shinechef we know how to get ideal gluten development in your home mixer for on point texture and structure in all of your baked goods. One central determinant of gluten formation is mixing time in household mixers. 

How to Develop the Gluten in Your Stand Mixer at Home

In order to maximize gluten development in professional stand mixer the relationship between mixing time and gluten formation needs to be established. Gluten is a protein found in wheat flour that provides breads with structure and the ability to stretch. When flour is hydrated, gluten proteins link up to create a matrix that captures carbon dioxide bubbles released during fermentation, leaving baked goods airy and light. 

The development of gluten is dependent upon the amount of time that you mix dough in a mixer. Mixed too much, and your bread will be tough; not enough, and it might fall apart. It’s about finding the right balance and adding or subtracting mixing time based on the recipe you’re using and what kind of dough you’re working with. 

For instance, you would need to mix bread dough for a relatively long time in order to create strong gluten structure, but cake batter or pie crusts should be mixed only for a little time as you don’t want it to become too tough. Play around with a few different mixing times and see the texture of the dough to find out what kind of gluten development time is best for your home mixer. 

Also, mechanical speed and intensity of the mixer will also effect gluten production. Slower speeds are sometimes preferred, as they work the dough less than a fast speed to prevent overworking of the dough; other bakers prefer higher speeds to fully develop the gluten in the dough. You can control the level of gluten development perfectly for your particular baking requirements by varying the speed and time it takes to mix. 

Gluten-development troubles household mixers

Creating the right gluten structure in bread at home can be tough. Your average stand mixer for pizza dough can have trouble working gluten correctly because it is underpowered and lacks the proper ability to mix. One thing that happens a lot is lack of dough mixing. This can cause poor gluten formation which can be oven rise-2 loaves of bread. Another issue is mixing speed. Not all mixers will have those speeds to effectively knead dough and develop gluten. This also can lead to weak gluten formation and inferior bread texture. 

best household mixer to develop gluten

For those who prefer their own homemade bread with maximized gluten development, purchasing a nice farmhouse mixer is crucial. Shinechef has mixers that are built from the ground up to handle the challenges of developing gluten. Mixers have high torque, high-speed motors so you can rely on most of it being covered even if your recipe is missing some dry ingredients. Our heavy-duty stand mixer are also spacious enough to let you prepare larger quantities of dough, so you won't have to worry about compromising your results. What’s more, our mixers last, no matter what the use More than likely your competitor has an Avantco Equipment MX20 mixer and they are competing with you. 

HOW TO MAXIMIZE GLUTEN DEVELOPMENT IN HOUSEHOLD MIXERS

Here are some key tips to follow if you’re trying to get as much gluten development out of your household mixer as possible: First off, use the right attachment when mixing dough; like a dough hook. It helps that the dough gets well-kneaded, and gluten is built up sufficiently. Also, I think it's critical to knead the dough for the time specified. If you mix them for less than 10-15 minutes then gluten hasn't developed properly. Finally, don’t be afraid to play around with mixing speeds etc. Experimenting and finding the perfect between speed and time for your specific dough formula will let you hit that elusive perfect gluten development every single time. Whether relaxing at home or cooking for family and friends, it is easy to prepare wonderful baked bread with optimal gluten development.