The flour is sifted to break up lumps that may form during storage and to obtain a uniform, loose structure. By passing through the sieve, the flour separates and becomes lighter, so it mixes more evenly with the other ingredients. This helps to reduce the formation of lumps in the dough and achieve a more uniform texture.
Sifting is especially useful when preparing biscuit doughs - butter cakes, sponge cakes, cakes and other plain cakes where an airy structure is important. It is also useful when using cocoa powder, powdered sugar or other ingredients that tend to form lumps.
However, sieving does not introduce a significant amount of air, which would in itself guarantee that the dough will be more airy. In the case of bread, pancakes, muffins and most everyday pastries, it is generally not necessary to sift the flour if the flour is loose and without lumps. More important is the correct measurement of the ingredients and the appropriate mixing technique.
Brasno se prosejava kako bi se razbile grudvice koje mogu nastati tokom skladistenja i kako bi se dobila ujednacena, rastresita struktura. Prolaskom kroz sito brasno se razdvaja i postaje lakse, pa se ravnomernije mesa sa ostalim sastojcima. To pomaze da se u testu smanji stvaranje grudvica i postigne ujednacenija tekstura.
Prosejavanje je posebno korisno kod pripreme biskvita, patispanja, torti i drugih kolaca kod kojih je vazdusasta struktura vazna. Takodje je korisno kada se koriste kakao u prahu, secer u prahu ili drugi sastojci skloni stvaranju grudvica.
Ipak, prosejavanje ne unosi znacajnu kolicinu vazduha koja bi sama po sebi garantovala da ce testo biti vazdusastije. Kod hleba, palacinki, mafina i vecine svakodnevnih peciva uglavnom nije neophodno prosejavati brasno ako je brasno rastresito i bez grudvica. Vaznije je pravilno odmeravanje sastojaka i odgovarajuca tehnika mesanja.
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