(1) There are too many "flexible materials" in the formula (sugar, improver, yeast, grease, etc. ) will cause toast to shrink.

(2) The bread is not ripe. It can also lead to "waist contraction"

(3) This situation may also be caused by incomplete relaxation and excessive fermentation during roll forming.

2. Ways to prevent bread from collapsing:

(1) Importance of fermentation: When yeast is kneaded into the dough, it will react with sugar and starch in the dough to produce carbonic acid gas and fragrance, and then the dough will begin to swell after this component enters the gluten network structure membrane. This process is fermentation. Knead dough is half the battle, and fermentation is the other half of the battle.

(2) Fermentation temperature control: If the kneaded dough temperature is between 24℃, prepare for fermentation. The optimum basic fermentation temperature was 27℃ and the relative humidity was 75%. In most cases, the slower the fermentation speed, the better, so room temperature (25℃) fermentation is the best. Unless it is extremely cold, in order to shorten the fermentation time, we can deliberately put it in a warm place. For example, in a professional fermentation box at 25~28℃ for 30 minutes.