no effect of mixing was observed for the storage modulus (G′) of gluten for any of the flours.
gluten
Too much mixing and kneeding causes gluten to form.
When "worked up" by mixing or kneading, gluten makes dough elastic and the finished product chewy. This is desirable in bread but undesirable in cake which should have a "tender crumb" without being chewy or tough like bread. This is why bread flour has higher gluten content than cake flour.
DEATH
*different colors of light on the stage at the same time to achieve an effect
No, But Mixing That With Dish soap Works.
as ventury decreases the pressure so it enhances the mixing process
No. High gluten flour is used for baking breads, where a more chewy texture is desired. Lots of mixing and kneading "works up" the gluten in bread dough to create that chewiness. For cakes, which should have a delicate crumb, low gluten flour (pastry flour) is preferred.
over-mixing of the dough...you should see some inconsistencies in the mixture...over mixing will tighten the gluten - hence toughen it then when it bakes those areas in the bread where the inconsistency will be air pockets - called tunneling.
Over mixing dough or batter containing flour activates gluten. This protein makes baked goods firm and elastic, good for pizza crust but bad for cakes and muffins.
Not a good idea. Mixing alchohol with any narcotic can intensify the effect and end up being fatal. Do not play around with mixing.
improve the effect of mixing