1, the butter in the dough makes the dough more malleable and plastic.

Knead the softened butter evenly into the dough. Because butter has good emulsifying property, it can lock the moisture in the dough, change the wet viscosity of the dough and enhance the ductility of the dough. The dough with good ductility will have a better expansion rate after entering the furnace, and the finished bread will be fluffy and soft. (Soft bread with butter makes the finished product fluffy and soft. )

When making praiseworthy bread or Danish bread, the sliced butter is wrapped in it, and the unique plasticity and dough ductility of butter at 13- 18 degrees Celsius are used to make it multi-layered. When baking at high temperature, the butter in the dough melts and forms an open film. Coupled with the evaporation of water in the dough and the fermentation of yeast, the dough expands upward, forming a unique honeycomb structure and the crisp taste of crispy bread. Crispy bread has a honeycomb structure and a crisp taste.

2. It can change the taste, aroma and color of bread during baking.

Butter contains protein, amino acids and a little sugar. When heated, it can produce Maillard reaction, which makes the bread discolored and releases the sweetness of soft bread. Usually, bread with high oil content is dark because of Maillard reaction. )

3. It can delay the aging process of finished bread.

After the bread is baked, the water in it will evaporate slowly. In the process of water evaporation, starch changes due to aging, which is the aging process of bread. Oily bread can prevent the evaporation of water, emulsify the free water in bread to some extent, thus locking the water and delaying the process of starch aging and bread hardening. Soft bread with butter ages longer than French bread without butter. )

Although butter has the above three functions, excessive use will also have side effects, such as affecting the osmotic pressure of yeast, hindering the fermentation process and affecting the gluten of dough. In addition, butter contains a lot of fat, and the calorie per100g of butter is about 888 kcal. Therefore, when making bread, the amount of butter should be controlled as much as possible, and the butter of staple bread should be controlled within 6%.