1. Mixing of dough: The mixing of dough is mainly to completely hydrate dry substances such as flour and accelerate the process of gluten formation.

2. Basic proofing: The most important link in the whole bread technology, during the basic proofing of dough, gluten is fully oxidized (dough is actually an oxidation process when it is stirred).

3. Segmentation: it is to divide the big dough into small dough with the required weight by weighing.

4. Rounding: The divided dough cannot be formed immediately, and it must be rounded to form a smooth skin on the dough surface.

5. Intermediate proofing: refers to the time from passing through the kneaded dough to flowering, usually 15~20 minutes.

6. Forming: also called shaping, the dough that has been proofed in the middle is made into the shape required by the product.

7. Final proofing: put the molded dough into a greenhouse, so that the yeast in the dough can regenerate gas to increase the dough volume, and the final proofing temperature is 35~38℃.

8. Baking: the process of turning dough into finished products. The whole process is very complicated.

9. Bread cooling packaging: Bread cooling is essential, because when the bread is just baked, the skin is crisp and the heart is soft, so let it naturally dissipate heat at room temperature.

Key operation points:

1, the ideal temperature for foundation proofing is 27℃, the relative humidity is 75%, and the time is at least 30 minutes.

2. Try not to use flour when rounding, so as to avoid big holes in the bread, and apply force evenly when rounding.

3. The relative humidity is 70%~75% and the temperature is 27~29℃.

4. Don't let the bread ferment excessively. Bread with excessive internal structure is rough and its shape is not full.

Extended data

Precautions for eating bread:

1. Don't spread too much jam on the toast.

The first thing is to pay attention to the ingredients of bread. We generally don't like white bread, so we add all kinds of jam and sandwiches to it. The calories of the ingredients you add are different. Pay special attention when eating. If you don't need strenuous activity, you must choose something with lower calories.

2. Pay attention to the ingredients in the sandwich.

Bread with stuffing has high calories and fat content, while a bagel has the same calories as ribs with the same weight. If you want to lose weight, you'd better try less. Whole wheat bread is the main bread because it contains iron, vitamin B, vitamin E, fiber, magnesium, zinc and cellulose. Eating it regularly can reduce the risk of heart disease and cancer. If you like sweet bread very much, you might as well choose toast with 1 teaspoon jam. Two slices of toast with peanut butter, cream or a slice of low-fat cheese every day, and drink a bottle of low-fat milk or yogurt. If possible, prepare some lettuce, tomatoes and cucumbers to eat. Moderate calories will make the nutrition more balanced.

3. Drink more thick soup.

Thick meat and vegetable soup made of various low-calorie vegetables is rich in dietary fiber. Drinking more of this soup will reduce the intake of bread and absorb a lot of vitamins and minerals.

4. Crisp the toast.

Compared with white soft toast, eating crispy toast naturally increases the number of chews. Because chewing (science shows that chewing helps to lose weight) stimulates the central nervous system of satiety, a small amount of food can get satiety.

Fresh bread should not be eaten immediately, because the bread is still fermenting at this time, and it is easy to get stomach trouble if eaten immediately. It is safer to leave the bread for at least two hours after baking.

5. Eat bread containing dietary fiber.

People with a bad stomach should not eat too much bread, because the yeast in it can easily cause stomach acid. Dietary fiber bread is a good choice because dietary fiber can inhibit the absorption of sugar and fat in the body and prevent obesity.

Baidu encyclopedia-bread

People's Network-When a qualified bread controller teaches you the skills of eating bread.