Gluten degree is too strong, dough quantity is not enough, gluten relaxation is insufficient, and molding is too tight; If the mold is not released in time after baking, it will lead to back pain.
The gluten of flour is too strong, and the relaxation of bread is not enough. In the final proofing stage, too much moisture, too much fermentation, too large cold temperature difference after baking and too soft dough will wrinkle the bread surface.
1. Insufficient capacity.
The gluten of flour is too poor.
The flour is too gluten.
Flour is too new or of poor quality.
Insufficient yeast dosage or improper treatment
The amount of improver is not enough.
Too much sugar, salt, milk powder and oil.
Insufficient stirring
The dough temperature is too high.
Integers take too long.
The last fermentation time is insufficient or too long.
Too high baking temperature
Choose flour with strong gluten.
Choose bread flour with good gluten.
Choose flour with an ex-factory period of more than 25 days.
Appropriately increase the amount of yeast
Use improvers in batches.
Reasonable treatment formula ratio
Stir until the gluten is completely swollen.
Use ice water to control the dough temperature at 26-28 C.
Bread is a kind of food with high nutritional value. Bread contains nutrients such as fat, carbohydrates and protein, and also contains a certain amount of minerals such as calcium, potassium and phosphorus, which are easy to digest and absorb, and can effectively prevent aging. Because bread also contains a certain amount of sugar, it can effectively prevent fainting caused by hypoglycemia.
The nutritional value of bread is still relatively high. Bread not only contains a lot of protein and fat, but also contains a lot of carbohydrates and a small amount of vitamins and other trace elements. In particular, bread contains a lot of dietary fiber and unsaturated fatty acids, which can enhance human metabolism and be beneficial to health. In addition, bread is an easily digestible food, and whole wheat bread is more conducive to weight loss.