(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 stage (also called gluten expansion stage)
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. Smooth crust is also beneficial to prevent dough surface adhesion in the future, making the crust of finished bread smooth and the internal structure more uniform. Try not to use flour when rounding, so as to avoid big holes in the bread, and apply force evenly when rounding.
(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 requirements. 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. The intermediate inspection can be carried out indoors or in a greenhouse. If it is carried out indoors, care should be taken not to crust the surface of the stick. If it is done in a greenhouse, it is also necessary to prevent the humidity of the proofing box from being too high, which will make the dough surface sticky. The relative humidity of intermediate proofing is 70%~75%, and the temperature is 0.
(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:
The final proofing is to put the molded dough into a greenhouse, and let Angel yeast in the dough regenerate gas to increase the dough volume. 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 poor internal structure. 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. When the temperature exceeds 40℃, it will also make bread sour, just because the optimum reproductive temperature of lactic acid 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 bread is crisp and the heart is soft when it is freshly baked, so let it dissipate heat naturally at room temperature. If the bread is directly blown by an electric fan, the temperature of the bread crust will drop rapidly, and the moisture inside the bread surface cannot be naturally discharged, so that the moisture will flow back, making the moisture content at the bottom irregular, and finally the bread will stick to the teeth and the shelf life will be shortened (the bottom will be moldy). When the bread is fully cooled, it should be packed 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.