The two most important steps in making bread are stirring and fermentation.

During the fermentation of the dough, the yeast absorbs the sugar in the dough and releases carbon dioxide gas, causing the dough to expand. Its volume is about five times its original size, forming a loose, sponge-like nature. The reason is that it is affected by the dough. The action of proteolytic enzymes in flour and yeast. Fermentation products such as alcohol and various organic and inorganic acids.

Increase the acidity of the dough, because various changes will change the colloidal properties of the gluten, thus forming thin cells that can retain gas while retaining the extensibility and elasticity of the gluten. Therefore, it can withstand the pressure exerted by mechanical effects, such as segmentation, shaping, etc., without causing cell rupture.

The mixing process can be divided into six stages:

1. Mixing raw materials stage - at this time, all dry and wet raw materials in the formula are mixed together to make it become a rough and When the dough is wet, gluten has not yet begun to form. When you touch the dough with your hands, it will feel rough, inelastic and extensible.

2. Dough rolling stage - at this time, gluten begins to form, and all the water in the formula has been absorbed by the flour. Due to the formation of gluten, the dough develops strong gluten, binding the entire dough together. , it no longer sticks to the cylinder. At this time, the dough is not very rough when kneaded by hand, but it will still stick to your hands, has no stretchability, lacks elasticity, and is easy to break.

3. Gluten expansion stage - as gluten continues to form, the surface of the dough has become dry and rough, and is smooth and shiny. It is elastic and soft when touched by hand, and has extension when the dough is stretched. Sexy, but still easy to break.

4. Mixing completion stage - at this stage of the dough, the gluten has been fully formed, soft and has a good extended shape. At this time, when the mixing hook rotates, the dough will stick to the sides of the tank again. However, when the mixing hook stirs away from the side of the tank, the dough stuck to the side of the tank will leave with the hook, and a crackling and hissing sound will be made. Hissing sound.

At this time, the surface of the dough is dry, shiny and smooth without any roughness. When the dough is pulled out by hand, it has good stretchability and elasticity, and can pull out a very uniform piece of facial fascia. Now is the best stage for stirring, you can stop and ferment.

5. Over-stirring stage - If you do not stop when the mixing is completed and continue to stir, the gluten will exceed the mixing tolerance and will gradually be interrupted. As the surface of the dough regains its watery luster and becomes sticky, if you stop stirring the dough, it will flow to all sides. When you pull the dough by hand, it has no elasticity and extensibility and is very sticky. At this time, the quality of the bread is seriously affected.

6. Gluten interrupts the hydration stage - if you continue to stir, the dough will begin to hydrate, becoming thinner and more fluid the more you stir. When you pull the dough with your hands, a trace of transparent glue will appear on your palms. At this time the gluten has been completely destroyed and can no longer be used to make bread.