Water: The amount of water will affect the hardness of dough. For example, if there is less water, the rolling time of dough will be shortened, and flour particles will not be fully hydrated, which will make gluten brittle. Soon after the expansion begins, it will easily destroy gluten, and it can't fully expand, so the quality of bread made is very poor. On the contrary, if there is too much water, it will prolong the kneading time, and once it reaches the kneading stage, it will easily cause gluten interruption, so be especially careful at this time. In addition, the water absorption of flour also directly affects the addition of water, so we must master the water absorption of flour. When using milk and eggs, reduce water consumption. The softness and hardness of dough can't be well described in words. Let's just say that a good dough can be drawn into a translucent film with special bread flour. The dough is too soft and hard to pull.
Sugar: When it comes to sugar, modern people are scared and easily associate with diabetes. If you are already a diabetic, you can't eat bread with sugar, otherwise you don't have to be afraid of the sugar in the bread. The sugar used to make bread was first eaten by yeast. White sugar is the food in the process of yeast fermentation, which provides nutrition and power for yeast. There is no sugar in the French bread recipe you see. If you really make bread according to that recipe, I suggest you put a little sugar (about 1%) in the French bread recipe. Similarly, you should also put less sugar in the salty bread recipe, and you don't have to follow the recipe. After yeast fermentation, the sugar you put in has changed from polysaccharide to monosaccharide, which is the kind of monosaccharide contained in fruit. This kind of sugar is good for health. It should be noted that some sweet bread with high sugar content cannot be completely decomposed by yeast, which needs the attention of some friends. Of course, most people don't have to worry, and don't always be afraid of sugar. People's daily activities need us to get enough sugar from food. As long as you don't eat it every time, you will generally be fine.
Salt: To make bread well, you must put some salt in it. The function of salt is to regulate gluten. The chemical action of salt can enhance the tension between gluten fibers, make dough shrink and hinder the formation of gluten network. In addition, salt also plays a very important role, that is, a small amount of salt can improve the sweetness of white sugar, which is often done in the production of Chinese cakes.
Yeast: Yeast sold in supermarkets can be used to make bread as long as it is mentioned in the instructions. The commonly used brands are Angel and Yanshan. The main function of yeast is to ferment bread flour. People often ignore the nutritional function of yeast, which generally has high nutritional value, especially contains a lot of protein, B vitamins, nucleic acids and minerals, and can also produce some health-care functional active substances. Vitamin B group can control the metabolic function of human body and maintain normal nerve function. Vitamin B2 and vitamin B6 are very important vitamins for the skin. Vitamin B 12 can prevent anemia and promote the synthesis of vitamins in the intestine, so it can enhance the physical strength of people with weak intestine or liver function. The nutritional function of yeast is certain.
Bread improver: The bread flour improver is refined from a variety of food-grade high-quality raw materials such as compound enzyme preparation, compound emulsifier, gluten enhancer and natural vegetable gum. Its functions and effects are as follows:
1, improve the rheological properties of dough, improve the handling performance and mechanical processing performance of dough (beating resistance, preventing shelf collapse before and after entering the furnace, etc. ).
2. Improve the rapid expansion of the furnace to make the crown stand upright and full.
3. Significantly increase the volume of the finished product by 30- 100% (depending on the specific powder quality and formula).
4. Improve the internal organizational structure of the finished product to make it uniform, delicate, white and distinct.
5. Improve the taste and make the bread thick and sweet.
6. Improve the water retention of bread, delay the aging of finished products and extend the shelf life.
Milk: Enhance nutrition and improve the taste and bulkiness of bread.
Eggs: Enhance nutrition and improve the taste and bulkiness of bread.
Cream: instead of milk essence or vanillin added to bread on the market, it can be made into creamy bread with rich milk flavor.