发酵面包（Sourdough bread）.docVIP

发酵面包（Sourdough bread） Several key issues of bread fermentation The key to good bread is dough fermentation. In this paper, some key issues on fermentation are discussed. 1. why flour in and before fermentation must sift flour in storage and holding storage process, may be mixed with impurities or caking phenomenon, sieving can eliminate impurities, broken clumps, and control powder temperature, effectively ensure the quality of products. 2. why is mixing of dough the key step in making bread? The first process of making bread is dough, which involves flour, yeast, water, and other ingredients, which are then blended into a dough. Mixing is the key step in making bread. (1) all the raw materials are fully blended by stirring to form a completely homogeneous mixture. (2) mixing can make flour fully absorb water and accelerate the formation of gluten. When the flour and water and other raw materials are put together, the surface part of the water wet flour particles, forming a layer of a tough film, such as mixing, the center part of flour particles hard to water wetting, which is difficult to form gluten. The more uniform the water is on the surface of the flour particle, the faster it enters the interior of the particle. Therefore, by stirring, the water quickly spreads over the flour particle surface so that all the flour absorbs enough moisture in a short time to speed up the formation of gluten. (3) mixing time will affect the quality of the dough mixing time: if the posture is normal, moderate, so the formation of gluten can achieve the optimum condition, the dough has some elasticity and some ductility, made a good foundation for the soft and delicious bread lay, if the stirring is insufficient, gluten cannot fully extended no, good flexibility and extensibility, cant keep the carbon dioxide produced during fermentation, can make gluten softening, so make the bread volume small, rough internal organization. If the mixture is too strong, the dough is too moist an