面包制作过程常识（Common knowledge of bread making）.docVIP

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面包制作过程常识（Common knowledge of bread making）.doc

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面包制作过程常识（Common knowledge of bread making）

面包制作过程常识（Common knowledge of bread making） When making bread, bread proofing purpose and degree of judgment. The purpose of the dough in proofing cutting and rounding process and internal surface will produce mechanical damage. After rubbing the surface of the block will also make the internal tension, can be called hardening phenomenon. To make the dough structure relax, reduce the hardening state caused by mechanical processing, and the injured facial block by proofing recovery When making bread, and the purpose of determining the degree of bread dough The purpose of a proof. In the course of cutting and rubbing, the dough will cause mechanical damage both inside and outside the dough. After rubbing the surface of the block will also make the internal tension, can be called hardening phenomenon. To make the dough structure relax, reduce the hardening state caused by mechanical processing, and the injured facial block by proofing recovery. Most of the products in baking products need a relaxation process after mechanical processing, so they do not necessarily have any special significance to the fermentation of yeast. The middle and middle static fermentation, which summed up the following three aspects: 1. dough in cutting, deformation produced by mechanical force after rounding, rounding block surface in tension and hardening state, to ease in the middle of fermentation; 2., after rubbing the surface of the block, the gas content is very little, and further plastic processing will be very flexible and can not be extended. This can make internal gas, adjust the gluten network structure, increase the plasticity, easy shaping; 3.. The very thin skin layer that is in a state of tension will not adhere to the calender roll during the shaping process. Two. Degree determination This is usually in the range of 28 ~ 29 DEG C temperature and relative humidity of 70 ~ 75% conditions. Bread dough proofing time is about 10~12 minutes, fancy bread for 12~17 minutes, 15~20 minu