Bread, also known as bread, is a kind of food made of five kinds of grains (usually wheat) by grinding and heating. Wheat flour is the main raw material, yeast, eggs, oil and nuts are the auxiliary materials, and water is added to make dough.

Baked food processed by fermentation, molding, setting, baking and cooling. The bag with the highest heat is the soft bag, also called "Danish bag". It is characterized by adding 20%~30% butter or butter.

Butter can form a special layered structure, which can be made into croissants, raisins, chocolate cakes and so on.

definition

The so-called bread is a kind of food made of rye, wheat and other grain crops as basic raw materials, which are first ground into powder, then mixed with water, salt and yeast to make dough blank, and then heated by baking, baking, steaming and frying.

Usually, when we talk about bread, most people think of European and American bread or Japanese bread with sweet bread stuffing. In fact, there are many special kinds of bread in the world. In addition to rye flour and wheat flour, buckwheat flour, brown rice flour and corn flour are widely used to make bread in the world. Some breads are fermented by Angel Yeast and become more fluffy and soft during baking. On the contrary, there are many breads that do not need to be fermented. Although the raw materials and manufacturing techniques are different, they are all called bread.

Bread, also known as artificial fruit, has many varieties and tastes.

Bread is a high-calorie carbohydrate food, and it is easy to get fat if you eat too much.

When the temperature is high, it is soft and delicious, and when the temperature is low, it will harden, and the flavor and taste are much worse.

Basic bread technological process

(1) and noodles:

The mixing of dough is mainly the process of completely hydrating dry matter such as flour and accelerating the formation of gluten, which has four stages:

① Rough and sticky dough formed by fully mixing hydrated substances and water-based substances, the whole dough is shapeless and inelastic, and the dough is rough.

(2) In the dough forming stage (also known as the rolling stage), the gluten in the dough is formed, and the protein in the flour fully absorbs water and swells. Due to the formation of the dough plate, the dough has been shaped. At this time, the bread no longer sticks to the wall of the mixing tank, but still sticks to the hands when touching the dough with hands, which is inelastic and poor in ductility.

③ The complete flour formation period (also called gluten swelling period)

With continuous stirring, the dough gradually becomes soft, and the surface is gradually dry and elastic, and the surface is shiny and malleable, but it is easy to break when pulled by hand.

④ Maturing stage of dough mixing (also called gluten completion stage)

At this time, the dough quickly becomes soft, not easy to stick to hands, and has good ductility and elasticity. The surface is dry and shiny, and the dough can be pulled into thin slices by hand, and the edges are neat (not serrated).

(2) Basic proofing:

Basic proofing is the most important link in the whole bread technology. In the process of basic proofing, gluten is fully oxidized (dough is actually an oxidation process when it is stirred), and the dough is more malleable. The fermentation of dough is a complex biochemical reaction process, in which sugars are decomposed and transformed. The converted glucose and fructose will have Maillard reaction with protein to produce wheat flavor. Basic fermentation has a great effect on bread, such as the shelf life, taste, softness and shape of bread. , the impact will be great. The ideal temperature for foundation proofing is 27℃, the relative humidity is 75%, and the time is at least 30 minutes.

Subparagraph (3):

It is to divide the big dough into small dough with the required weight by weighing.

(4) Rolling (friction)

The separated dough can not be formed immediately, but must be rounded, and a smooth skin is formed on the dough surface through rounding. It is beneficial to keep fresh air and make dough swell. light

Smooth crust is also beneficial to the non-adhesion of dough surface in the future, which makes the crust of finished bread smooth and the internal structure more uniform. Try not to use flour when rounding to avoid big holes in the bread. When rounding,

The force should be uniform.

(5) Intermediate proofing:

Intermediate proofing refers to the time between dough rolling and flowering, which is generally 15~20 minutes. It depends on the temperature at that time and the state of dough relaxation.

The state of dough shows that it is suitable for bread forming. The purpose of intermediate proofing is to make the dough produce new gas to restore the softness and ductility of the dough, which is convenient for the dough to produce new gas to restore the softness and ductility of the dough.

Good ductility, easy molding, and intermediate proofing can be carried out indoors or in greenhouse. If it is done indoors, be careful not to crust the surface of the stick. If it is done in greenhouse, it is also necessary to prevent the dough surface from crusting due to the high humidity in the proofing box.

Viscous, with a relative humidity of 70%~75% and a temperature of 27~29℃.

(6) forming:

Forming, also known as setting, is to make the dough that has been proofed in the middle into the required shape of the product. Generally, the setting of staple bread is relatively simple, and it is convenient to have a setting machine. Manual operation, secondary rolling, and then put into the mold for compaction. The formation of colored bread is complicated. I can't tell them all here.

(7) finally wake up:

Finally, put the dough into a greenhouse to make Angel yeast in the dough

The gas regenerated by the matrix increases the dough volume, and the final proofing temperature is 35~38℃. The relative humidity is 80~85%. If the temperature is too high, the temperature difference between the inside and outside of the dough will be large, which will make the dough uneven and cause the inside and outside

This department is poorly organized. Too high temperature will also make the water on the dough surface evaporate too much, and too fast mixing will cause the surface crust, and the finished skin will be very thick. If the temperature exceeds 40℃, it will also make bread sour, just because lactic acid is the most.

The optimum breeding temperature is 40~45℃. If awakened at this temperature, lactic acid bacteria will quickly colonize and make bread sour. If the temperature is too low, it will wake up too slowly and for a long time, and the product will be flat. When you wake up, be careful not to let the bread wake up too much. If the bread is excessively proofed, its internal structure is rough and its shape is not full. In fact, the baking of bread: the bigger the volume, the better. Generally wake up to 80~90% of the finished product volume. Some products can wake up 70%. Angel highly active dry yeast has high activity, fast fermentation speed and the highest market share.

(8) baking:

Baking is the process of turning dough into finished products, and the whole process is very complicated. In this process, biological activities stop; Microorganisms and enzymes were destroyed and starch was fully gelatinized; At the same time, the flavor and color of the product are produced by Maillard reaction between sugar and protein. Bread baking is a very complicated process, which combines the changes of physical, biochemical and microbial reactions.

(9) Cooling and packaging of bread:

Bread cooling is essential, because the crust of freshly baked bread is crisp and soft, so let it dissipate heat naturally at room temperature. If you blow directly with an electric fan, it will make bread.

When the skin temperature drops rapidly, the water in the surface layer cannot be discharged naturally, and the water will flow back, making the water content at the bottom irregular. Finally, the bread will stick to the teeth and the shelf life will be shortened (the bottom will be moldy). When the bread is completely cooled, it should be

Packaging in time. First, for the sake of health, avoid pollution in the process of transportation, storage and sales; Second, it can prevent the excessive loss of bread moisture, prevent bread from aging and extend the shelf life of bread. Third, beautiful packaging can also increase consumers' appetite.

(10) Production technology: stirring, fermenting, dividing, rounding, middle proofing, setting, proofing, baking, cooling and packaging.