Question 1: How to solve the problem of softness and collapse of bread? 1. Common problems and solutions in the bread baking process

As long as every production link is not ignored, you can make good baked products. In other words, you must pay attention to the selection of materials, accurate weighing, and careful operation.

Baking is a science. To understand the principles of baking, you must first understand the three methods of heat conduction, convection and radiation.

Conduction refers to when heat is conducted from a heat source, causing surrounding molecules to vibrate and release heat energy, gradually moving from high temperature to low temperature. The conduction of stainless steel causes uneven heating, which can easily cause the pot to Some places are colder and some places are hotter. Therefore, when using a stainless steel pot to cook milk pudding filling, in addition to constant stirring, rotating the pot can avoid uneven heat conduction and scorching the bottom of the pot.

Convection means that when a substance is heated, the fluid substance or gas rises due to the volume expansion and density reduction due to heating. Its position is replenished by the exchange of surrounding cooler and denser fluids, and is then heated again. As it rises, the surrounding materials are replenished. This continuous heating movement is called convection.

Radiation does not require any medium, and the heat can be radiated directly to the object to heat it. The most commonly used radiation methods for food are dielectric microwave ovens or infrared rays. In the specific operation of baked products, two or three methods are often used simultaneously, depending on the environmental conditions at the time.

Problems often encountered in the baking stage of bread include the following:

(1) The oven preheating temperature is insufficient, and the formed product is immediately put into the oven, which prolongs the baking time. Excessive evaporation of water leads to large baking losses, thick surface and light color of the product. This is because the skin cannot be fully coked due to insufficient heat, resulting in a lack of golden color and rough internal structure. In addition, the furnace door is opened for too long, causing the furnace temperature to drop.

(2) The oven temperature is too high, and a hard skin will form on the surface of the product prematurely during baking, which will suppress the expansion of the internal tissue. Moreover, because the surface of the product will color quickly, the operator will mistakenly think that the product has been damaged. Finish baking early. The inside of this product is sticky and dense, not as soft as it should be, and has no normal taste.

(3) The neutral position of the oven is too long after preheating. The internal furnace that has been dry and heated for too long accumulates too much heat. Once the lower-temperature products are put into the oven, all the heat sources will be concentrated on the surface of the products in the initial stage of the baking process, forming too strong an overheating. Then the heat will disappear and the temperature will drop rapidly. , the unstable temperature in the furnace causes the product to be difficult to cook inside. The improvement method can be to put a cup of water to ease the heat during preheating; or to open the furnace door to let cold air in before the product is put into the furnace to drive away excess heat to stabilize the furnace temperature.

(4) The position of the product on the baking pan is improper, causing uneven heating. The way to improve it is to change the arrangement and adjust the spacing between products to make the heating more uniform. Only when the hot air circulation is good can the product turn golden yellow.

(5) The baking time is too long or too short. The temperature of the oven and the length of time should be adjusted according to the number of products. A baking pan with a small number of products has more space, and the heat energy of metal conduction and radiation is large, so the primer should be lower; when there are more products stacked, the primer can be higher. Some, the length of baking time should also be adjusted flexibly. Most products are heated when they are put into the oven. The heat energy absorbed by the skin and surroundings is transferred to the center of the product. Therefore, the baking condition of the product can be observed from the changes in the outer skin of the product. The product moves from the outside to the center of the product. Due to internal heat, water molecules form steam to cause the center of the product to swell and bulge, but it has not yet solidified. After the dough or batter has gelatinized, continue heating to evaporate the gas and then color it. The periphery of the product can be slightly removed from the mold. If you continue to bake, the edges of the finished product will begin to burn and the finished product will become darker and dry.

(6) Great changes in cold and heat during the baking process will cause the product to shrink violently. Therefore, care must be taken to maintain temperature stability and avoid vibration during the baking process of the product.

(7) The side waist of the product after being released from the oven shrinks and dents. Under normal circumstances, it should be taken out from the inside of the baking mold immediately after being released from the oven or turned upside down. This can avoid excessive shrinkage. If it still cannot be solved, it may be It is caused by too little baking time or too much water in the formula. The baking time should be appropriately extended or the water in the formula should be reduced.

In addition, the type and performance of the oven will also cause differences in time and temperature.

2. Problems and Countermeasures Caused by Improper Cake Ingredients

Cake ingredients are mainly made of eggs, sugar, flour, etc., with dairy products, leavening agents, flavoring agents, etc. As excipients.

Since the processing properties of these raw materials are somewhat different, the ratio of various raw materials must also follow certain principles. This is the balance principle of raw material formula, including the balance between dry raw materials and wet raw materials. A balance between strong and weak ingredients.

The cake ingredients are according to their... >>

Question 2: Why does the bread collapse after it is made? After the bread has risen and is fully baked in the oven, When taking it out from the oven, be sure to slam it on the counter to "remove the gas from the bread" so that the bread will not collapse

Question 3: How to solve the problem of collapse during the second fermentation of homemade bread It is possible that too much water has been added. If there is no solution, you cannot add more dough. If it is baked in the oven, it will not have any effect, but the shape is not very good.

Question 4: Why does the bread collapse when it is made? 1 .It means that the original poster has over-proofed it during fermentation or proofing. The bread collapses due to the breaking of the gluten as it rises.

2. It may be related to the evenness of the poster’s kneading. If you knead it too much, the gluten will break. If you don't knead it evenly, the gluten will not be fully expanded. It may also collapse while baking.

3. There is also the bread improver used by the poster, which still has a certain effect. For example, ascorbic acid is related to the strength of gluten (the principle is the conversion of sulfhydryl groups and disulfide bonds); there are also various enzyme preparations, such as amylase, malt amylase, etc., which can hydrolyze starch and generate smaller sugar molecules. It can not only improve the water absorption capacity of bread, but also increase its air-holding capacity (jSimply put, these small molecules fill the gaps in the gluten protein to increase the air tightness of your bread, which may also be the reason why your bread collapses. !) So I think these improvers still have a certain effect. However, the more these modifiers are not, the better. Adding too much will cause excessive hydrolysis and lead to collapse.

Question 5: Why does the bread collapse after baking? The fermentation time is too long and the volume is too large. Generally, it can be baked after fermentation reaches 80%. The baking time is short and the bread is not fully mature, so the temperature should be lowered appropriately. For bread weighing more than 400g, it is better to lower the heat to 180 to 200 degrees. The heat is about 160 degrees. The time is about 25 minutes.

Question 6: What should I do if the bread collapses after fermentation? The most likely cause is excessive fermentation and insufficient gluten. At this time, it is no longer suitable for baking. It is generally recommended to recycle it into old bread, or It is to add 20~60% dry powder and appropriate amount of raw materials to make the dough again (this is equivalent to medium-sized dough).

Question 7: Why does the bread collapse a little after baking? There are many reasons. The common ones are:

Insufficient gluten in the dough, excessive proofing, improper surface treatment before baking ( For example, when brushing soft buns with egg liquid, use too much force, the temperature of egg liquid is too high or too low, the timing of cutting the surface of hard buns is too early or too late, the decoration method of preparing bread is incorrect, the movement is too slow, etc.), when the baking pan is put into the oven There is impact or strong vibration, the baking temperature is low, the baking time is insufficient, there is no correct heat dissipation or plate dropping action after coming out of the oven, in short, it may be any one or more of the above situations.

Making bread is very simple, but it is very difficult to make it perfect. You need to control every link and detail, and as long as there is a small problem in one place, the result will be quite troublesome.

Question 8: Why does the bread machine always collapse in the middle when making bread? Several reasons can cause the bread to collapse in the middle. (1) Flour has low gluten, so use rich flour, high-gluten flour or special bread flour instead. (2) Add too much water, add a little less water. (3) The flour has high humidity. Adjust the amount of water according to the flour humidity, and only need to adjust it within a small range. (4) Over-fermentation, slightly reduce the amount of yeast.

Question 9: The bread is very plump when it is baked, but it collapses after a while. Why? What should I do? I often buy this kind of bread, but every time I only eat the top and middle, not the sides and bottom. It’s relatively hard, so I think it’s too tender to hold up when baked. Try baking it a little longer!

Question 10: Why does the bread made with a bread machine collapse in the middle? The dough is over-risen. When the carbonic acid gas in the dough leaks from the dough, the middle part of the dough will collapse. I have also encountered this phenomenon, and it does not affect the taste of bread.