What is the relation between mixing the dough and the final result?
Okay, so I presume that we're talking about recipes containing wheat flour and you're putting together a dough (or batter) for a bake or maybe even a pasta.

In general, mixing wheat flour with water results in the production of gluten.  Gluten is pretty tough stuff; it's essentially what gives a finished wheat product its chew and contributes greatly to its overall structure.  The more you mix (or knead), the tougher the resulting dough and finished product.