1 and secondary dough proofing make the dough fully fermented, and the gluten expands and extends, which increases the softness and ductility of the dough. Because short-term fermentation did not cause a large number of gluten dissolution and fracture, it was very beneficial to the subsequent molding and proofing.
2. After the dough is fermented, the yeast is activated and propagated. When the yeast is in a more active state, the dough proofing speed is obviously accelerated, so the product can still be fluffy and have a good flavor and taste when the yeast content is low. The amount of yeast used in the secondary fermentation method is generally less, which is only 1/2 or 1/3 of that in the primary fermentation method, and the raw material cost is obviously reduced.
The second fermentation is very important, which determines the size and softness of the final steamed bread. The time is 10- 15 minutes.
Dough also wakes up in the process of making dough (but waking up generally only refers to the dough in the dough-caveman note). This means that the mixed noodles are allowed to stand for a period of time before further processing or cooking. This process is called noodles. The process of kneading dough makes the mixed dough easier to process, and the dough made is more chewy (better in shear resistance), softer and smoother in taste. Baidu encyclopedia: wake up