面包烘焙中酵母的作用(国外英语资料).docVIP

面包烘焙中酵母的作用 The role of yeast in bread baking - ferment, improve dough, increase flavor Authors: Shirley, O., Corriher Its a wonderful process from a tight dough into a fluffy loaf of bread, and yeast is the agent of the process. Yeast is a humble, single celled organism. How does it do that? Yeast ferment sugars to produce CO2 and ethanol. In bread baking, yeast has three main functions. The most familiar thing is the yeasts ability to ferment, but perhaps some people are not clear, the fermentation process can also strengthen gluten, as well as increase the flavor of bread. The yeast expanded the dough The basic ingredients of any dough include flour, water, and yeast. When the ingredients are mixed together, enzymes produced by yeast and enzymes in flour break down the large starch molecules in the flour into monosaccharides, which feed on these monosaccharides. Yeast metabolism monosaccharide, ooze liquid, then release CO2 and ethanol to flour in small bubbles. If the dough has strong gluten structure, CO2 gas will be wrapped in dough and gradually make the dough in the bubble inflated, like blowing bubbles like sugar, dough will swell up. Yeast can promote gluten formation When we mix flour and water, the glutenin in wheat flour and wheat gluten, and water molecules, form an elastic substance like bubble gum, which is what we often call gluten. When making bread, generally speaking, we always want to produce as much gluten as possible because the gluten strengthens the dough and keeps the gas in the dough, so it helps the swelling of the bread. Once the flour is mixed with water, the dough will often promote gluten formation. Because the manipulation of the dough causes more protein molecules to interact with water molecules, forming gluten. If you have ever made spaghetti, you know, every time the dough is pressed by the dough press, it becomes more elastic, that is to say, more dough. The process of making muffins is the same. Each time the dough is folded and