Why does dough stick to hands when the temperature is high?
The temperature of dough is high, and the protein and sugar contained in it are easily denatured, which affects the state of dough.
Q2:
Why are there big bubbles in the toast?
(1) The final fermentation temperature is too high.
(2) Uneven exhaust during molding.
Q3:
What are the advantages of intermediate seed method?
(1) makes bread softer.
(2) Delaying bread aging.
(3) Increase the flavor of bread.
(4) reduce the stirring time.
(5) controlling the dough temperature.
Q4:
What are the disadvantages of intermediate seed method?
(1) is complicated to make and easy to fail.
(2) The production cycle is long and the machine is occupied.
(3) The fermentation flavor is rich, which is easy to cover up the flavor of the material.
Q5:
Can the post-salt method control the temperature rise of dough?
It can reduce the temperature rise of dough, but it is not obvious, because salt is a kind of crystal with strong hydrophilic ability. Early addition will absorb water and increase the mixing time, but the effect is not obvious because of the small amount.
Q6:
Praise the bread. Is the butter at the right temperature when it is crisp?
Butter for folding is generally adjusted according to the hardness of dough. Normally, it is about the same hardness as the dough or slightly smaller than the dough, and then stretched.
It is not recommended that you refer to the temperature standard, so it is not easy to consider the state of dough. Too soft butter will lead to crispness, but the layering will disappear.
Q7:
Praise the bread. Is the butter at the right temperature when it is crisp?
Butter for folding is generally adjusted according to the hardness of dough. Normally, it is about the same hardness as the dough or slightly smaller than the dough, and then stretched.
It is not recommended that you refer to the temperature standard, so it is not easy to consider the state of dough. Too soft butter will lead to crispness, but the layering will disappear.
Q8:
Why does toast bend over?
(1) The moisture content of dough is too high, and gluten can't support it.
(2) The dough is excessively fermented and the gluten is too soft to support.
(3) Gluten breaks due to excessive stirring.
(4) The baking time is not enough and the starch is gelatinized.
Question 9:
Why do bagels and German knots spray water? What is suitable for spraying water?
(1) Water spraying is to increase the surface gloss.
(2) Spray it when it is just baked to brighten it. If it is cold spray, the water will not evaporate and the brightness will not increase, which will also make the crust soft and rotten.
Q 10:
What is the effect of Garuban species on bread?
(1) Lubang species is acidic and contains yeast, which can promote fermentation.
(2) Increase the flavor of bread.
(3) Lubang contains lactic acid bacteria, which can produce organic acids to delay bread aging.
(4) Reduce the stirring time to help control the dough temperature.
Q 1 1
What is the cause of bread cracking?
(1) The protein content of flour is too high and the gluten is too strong.
(2) Insufficient stirring leads to strong gluten.
(3) The fermentation was not sufficient, and the gluten did not soften and taste.
(4) The relaxation is not in place and the gluten is too strong.