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The specific time of intermediate fermentation of bread dough can be determined according to the characteristics of the product and whether the dough properties meet the requirements of molding.
The specific time of intermediate fermentation of bread dough can be determined according to the characteristics of the product, whether the dough properties meet the requirements of molding and the influence of temperature on the dough blank.

The fermentation time of bread flour in a warm place is about 1.5 hours. It usually takes 15~20 minutes to wake up in the middle. 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 requirements. The purpose of intermediate proofing is to make the dough produce new gas, restore the softness and ductility of the dough, and facilitate molding.

Finally, the dough should be put into the greenhouse, so that the yeast in the dough can regenerate gas and increase the dough volume. The final awakening 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 poor internal structure.

Cold water dough: made with cold water. When the temperature is high in summer, you can add a little salt to the water to enhance muscle strength. Pay attention to the proportion of water. Generally, 250 grams of water is mixed into every 500 grams of flour, but it should be adjusted according to different situations.

If jiaozi noodles require moderate hardness, 200~225 grams of water can be mixed into every 500 grams of noodles; Daoxiao Noodles's requirements are relatively hard, and every 500g of flour can be mixed with 150~ 175 carats of water. The requirement is soft, just add 250~300 grams of water to every 500 grams of flour. When adding water, it is best to add it in stages.

Methods for identifying the degree of dough fermentation;

Press the dough by hand, which is firm and elastic, indicating that the fermentation is good. If the holes are small and few after the dough is cut, and the sweet and sour taste is not obvious, it means that the dough is not fermented enough and needs to be fermented for a while.

If you press the dough by hand, it will sink immediately and the strength of the dough is poor. After the dough is cut, it will look like cotton wool, and the holes in it are big and dense, and the acidity is heavy, indicating that if the fermentation is overheated, it is necessary to put alkali or add flour again.

If you press the dough by hand, it is elastic, slightly concave and has a certain strength, and if you touch it by hand, the mulberry will be soft and slippery. If you pat it by hand, you will see that there are many holes and a bouquet, which means that the dough is just right.