How To Produce Soft And Delicious Bread In One Fermentation
Jul 21, 2020
There are many bread production methods. Bread manufacturers can choose different methods according to their equipment, production environment, raw materials and the desired bread flavor and taste. The difference between them is different in each process before fermentation, but they are the same after shaping. But no matter which method is used, the goal of the manufacturer is to make bread that is not easy to age, soft and delicious.
In the past, when commercial yeast had not yet been developed, the production of sour noodles was just mixing water and flour, leaving it at room temperature to ferment, and allowing wild bacteria (yeasts, lactic acid bacteria, etc.) to form and react to swell. The function of natural fermentation, the bread produced by this method is not easy to age, it is soft and fresh for a long time, and the bread has a strong fermented fragrance. At the same time, it can increase the water absorption of the flour and fully release the enzymes in the flour.
1. Material selection and formula
According to different types of bread, select the flour with the right gluten and make it fully absorbent. If the bread is naturally soft, the protein content in the flour can be reduced, the amount of water and the amount of soft raw materials such as sugar and eggs can be increased, and the use of lactic acid bacteria enzyme products can increase the water absorption of the dough and reduce the pH value of the dough.
2. What should be paid attention to during the mixing process?
(1) According to the protein gluten, avoid excessive mixing, extend the low speed mixing time and shorten the dough mixing time as much as possible to avoid the loss of wheat flavor;
(2) Delay the addition of oil when mixing to prevent the oil from covering the flour before the water and flour are evenly uniform, resulting in poor hydration of some flour;
(3) The temperature at which the dough is stirred has a great influence on the fermentation time and the quality of the bread after baking. If the mixing temperature of the dough is too high, the flavor of the baked bread is not correct, and the fermentation speed is difficult to control, often resulting in overfermentation of the dough; but if the temperature of the dough is too low, it is easy to cause insufficient fermentation, small bread volume, and rough internal structure. The dough is most susceptible to the effects of room temperature, flour temperature and water temperature. It is also related to the mixing time and speed of machinery and equipment, and the amount of dough. Generally, ice or hot water is used to adjust the water temperature so that the temperature of the dough after mixing is 26-28°C.
3. How to ensure good fermentation?
(1) Good fermentation is affected by the temperature of the dough and the degree of mixing. Insufficient mixing will delay the gluten softening time of the dough and reduce the volume of the bread;
(2) Secondly, the temperature and humidity must be controlled. The ideal fermentation room temperature is 28℃, and the relative humidity is 75-80%. If the fermentation speed is too fast, the bread made from flour with slightly lower protein will easily cause bread tissue during high temperature fermentation. Collapse.
(3) In addition, note that cloth should not be used for the material of the fermentation tank or tank. Plastic or metal should be selected to avoid the cloth from being too dry to absorb the moisture of the dough or too wet to cause the surface of the dough to condense into a film.
4. How to determine the right time to turn over?
First, the volume of the yeast dough is approximately doubled;
Second, you will not feel much resistance when pressing down with your fingers in the middle of the dough. After the fingers are pulled out of the dough, the pressed fingerprints will remain in place, and the dough will not rise quickly to refill the fingerprints. The surrounding dough It will not fall down quickly, which indicates that the dough has reached the right time for turning over. The dough that has been turned over needs to be fermented for a period of time to continue fermentation, and the length of the two fermentation periods depends on the nature of the flour and the recipe.
The above is the general bread production method of the one-time fermentation method. The fermentation time of this method is very small. After the fermentation is completed, the dough is taken out and divided and shaped. If the time is slightly exceeded or not enough, the final quality of the bread will be affected. So the practical experience and work of dough fermentation Time planning is very important.
