The actual impact can be reviewed within the gluten theory portion of this site. There are a lot of different mixing methods and beating utensils. An understanding of the function and role of ingredients in any flour mixture necessitates an understanding of generalities and then of specifics. The proportion of tenderizers to tougheners is a relatively simple way to classify flour types. Batter System have relatively high water content to flour.
Water is the continuous.
Structure depends much less on gluten development than on gelatinization of starch. Dough System gluten matrix is the continuous phase. The matrix consists of membranes surrounding the gas cells and is continuous because the cells are in contact with each other. Summarize the affect of ingredient proportion, method of mixing, baking temperature upon the flour mixture product. This would reflect the probable liquid.