High gluten flour for bread,

High-gluten flour is rich in protein, which makes bread elastic and chewy.

After a long period of fermentation and kneading, dough can form a smooth skin.

Baked bread is crispy outside and tender inside, with rich layers inside.

panification

step

1. Dough mixing:

Rough and sticky dough made by fully mixing hydrated substances and water-based substances, the whole dough is unformed, inelastic and rough. In the dough forming stage (also called rolling stage), protein in flour fully absorbs water and expands. Due to the formation of gluten, dough is formed. At this time, the bread no longer sticks to the wall of the mixing tank, but still sticks to the hands when touching the dough with hands, which is inelastic and poor in ductility. In the complete forming stage of flour, with continuous stirring, the dough gradually becomes soft, and the surface of the dough gradually becomes dry and elastic, and the surface is shiny and malleable, but it is easy to break when pulled by hand. The dough becomes soft after mixing, which is not easy to stick to hands and has good ductility and elasticity. The surface is dry and shiny, and the dough can be pulled into thin slices by hand, and the edges are neat (not serrated).

2. Basic proofreading:

Basic proofing is the most important link in the whole bread technology. In the process of basic proofing, gluten is fully oxidized (dough is actually an oxidation process when it is stirred), and the dough is more malleable. The fermentation of dough is a complex biochemical reaction process, in which sugars are decomposed and transformed. The converted glucose and fructose will have Maillard reaction with protein to produce wheat flavor. Basic fermentation has a great effect on bread, such as the shelf life, taste, softness and shape of bread. , the impact will be great. The ideal temperature for foundation proofing is 27℃, the relative humidity is 75%, and the time is at least 30 minutes.

3. Breakdown:

It is to divide the big dough into small dough with the required weight by weighing.

Rolling (friction)

The separated dough can not be formed immediately, but must be rounded, and a smooth skin is formed on the dough surface through rounding. It is beneficial to keep fresh air and make dough swell. Smooth crust is also beneficial to prevent dough surface adhesion in the future, making the crust of finished bread smooth and the internal structure more uniform. Try not to use flour when rounding, so as to avoid big holes in the bread, and apply force evenly when rounding.

5. Intermediate proofing:

Intermediate proofing refers to the time between dough rolling and molding, which is generally 15~20 minutes. It depends on the temperature at that time and the state of dough relaxation. The state of dough shows that it is suitable for bread forming requirements.

6. Forming:

Forming, also known as setting, is to make the dough that has been proofed in the middle into the required shape of the product. Generally, the setting of staple bread is relatively simple, and it is convenient to have a setting machine. Manual operation, secondary rolling, and then put into the mold for compaction.