Mechanical processes

• We can fold air into dough by folding pastry doughs into layers. Air gets trapped between the folds
• We can fold air into mixtures by using a spatula or spoon to cut through mixture then pour over itself to trap air
• sieving ingredients traps air between indivisual particles
• Creaming adds air
• Rubbing fat into flour introduces air between individual flour particles
• Beating adds air to mixtures rapidly