1. The dough is deformed after being subjected to mechanical force in the process of rounding, and the dough is in a state of tension and hardening, which should be eased in the middle.

2. There is almost no gas content in the kneaded dough, so it will not stretch due to its great elasticity in further plastic processing. After proofing, gas can be generated inside, which can adjust the gluten network structure, increase plasticity and make it easy to form.

3.

Therefore, during the forming process, the extremely thin surface layer will not adhere to the calendering roller under tension.

Degree determination: Proofing is usually carried out at a temperature of 28 ~ 29℃ and a relative humidity of about 70 ~ 75%. The proofing time of bread dough is about 10 ~ 12 minutes, colored bread is 12 ~ 17 minutes, and hard bread is 15 ~ 20 minutes.

The middle proofing environment is generally room temperature, which is mostly adjusted by the temperature of dough itself and the evaporation of water. But if the ambient temperature is too low, it needs to be sealed quite well to prevent the temperature and humidity from falling. Pay attention to cooling in summer. Otherwise, unfavorable factors such as softening and air drying will appear on the dough surface.

To judge the degree of proofing, we mainly observe the volume expansion multiple of dough. Usually, the volume at the time of rounding shall prevail. If it expands to 0.7 ~ 2 times the original volume of 65438+, it can be considered as an appropriate degree. Assuming that the volume expansion is insufficient, the ductility of the block is poor. If the expansion is excessive, it will start quickly during molding, which is easy to cause skin cracking.