Personally, I think the cake will be easier to make.

Baking will be a little troublesome, but everything will be done well as long as you are interested. The result of complicated process is definitely better.

Bread baking generally includes the following three stages:

1) The first stage: the surface fire is 121-161℃ and the bottom fire is 181-221℃; After the actual temperature reaches the set temperature, the bread is put into the furnace. The maintenance time is about 2-15 minutes.

note: buns have high temperature and short time; Bread has low temperature and long time;

Function: Bread increases its volume, mainly to make it grow taller.

2) the second stage: raise the surface fire to 181-221℃ and the primer to 211-251℃, and keep it until the surface fire meets the requirements for about 5-11 minutes.

function: make the bread form a hard bread shell and shape the bread.

3) the third stage: maintain the surface fire at 181-221℃ and lower the primer to 181℃ until the bread is evenly colored, which takes about 5-11 minutes.

function: make the bread form uniform burnt yellow or golden yellow.

internal changes of bread during baking

1) changes of temperature and moisture of bread blank and formation of internal structure

after bread blank is in the oven, the sources or ways of receiving heat at the same time are: thermal radiation of heating tube, heat conduction of baking tray and convection heat transfer of hot air in the oven.

a. at the initial stage of baking

a. formation of skin

the surface temperature of the green body just entering the furnace is about 31℃, and it first encounters hot air. The moisture in hot air will be condensed into water droplets by the cold blank and attached to its surface. But this happens in a very short time, and soon the water droplets will vaporize, and the surface temperature of bread will rise rapidly to above 111℃, so that the surface will dry and form a thin white skin.

B. Formation of bread crust

At the same time, heat is conducted to the inside, and the temperature of the inner layer is also rising. In a short time, the temperature under the epidermis is close to 111℃, forming a temperature gradient distribution with high outside and low inside. In this way, the direction of heat transfer (driving force) is from outside to inside.

However, the distribution of water in bread is just the opposite, which is a gradient distribution of water with low outside and high inside. In this way, water is replenished from the inside out, and an evaporation layer is formed under the epidermis (because the temperature is close to 111℃).

However, during baking, the internal temperature will continue to rise. When it reaches the gelatinization temperature of starch (higher than 51℃), the water will be combined by the starch, so that the water added from the inside will be less and less, and the water in the evaporation layer will be reduced, and the temperature will exceed 111℃. Then the bread crust will be dried into a layer of anhydrous bread crust (called bread crust after the product absorbs moisture and softens).

a. Late baking stage

a. Bread bag formation

As baking continues, heat is continuously transferred inward. Due to the blocking effect of bread crust and the gelatinization of internal deposits, the water diffused outward is limited, but the temperature will continue to rise and eventually approach 111℃, so that protein will also be denatured. After starch gelatinization and protein denaturation, the lower part of the bread shell formed a bread sac, which actually matured.

B. Formation of bread core

The geometric center of bread gets the least heat during baking, and the heating rate is the slowest. Because of the great difference between the central temperature and the crust temperature, the water in the middle position of the bread bag not only diffuses outward, but also permeates and condenses inward. When the bread bag is formed, the moisture in the center of the bread is 2% higher than before, and the temperature will eventually rise to 91-98℃. And form a bread core.

2) Microbiological changes and biochemical reactions in bread during baking

A. Microbiological changes

A. Activity changes of yeast

After the green bread is put into the oven, the temperature in all parts of the bread will rise, but the temperature rise range is different. In any case, the temperature of all parts of the bread will exceed 51℃. When the temperature is lower than 51℃, the yeast has a vigorous gas production process, and then, with the increase of temperature, the yeast activity decreases until it dies. This process takes about 5 minutes. But it still affects the volume and shape of bread.

B. The activity change of acidic microorganisms

is mainly lactic acid bacteria. Generally, when the temperature of each part exceeds 61℃, all of them die. If the temperature of the capsule core is not over the required temperature, sometimes live bacteria can be detected.

B. Biochemical reaction

A. Amylase: α -amylase is passivated at 97℃ and β -amylase at 82℃. They have been decomposing starch before.

B. protease: passivated at 81-85℃, which will decompose protein to some extent before.

C. starch gelatinization

starch gelatinization is decomposed into dextrin and maltose. Dextrin combined with a lot of water is one of the important factors to form starch gel and constitute the soft taste of bread.

denaturation of d gluten protein: denaturation and solidification at 61-71℃, releasing part of bound water to form bread honeycomb or sponge-like tissue. This toughening effect is the main reason why bread has a certain shape. As shown in the figure.

e color-forming reaction

Maillard reaction: the carbonylamine reaction of protein and amino acids in bread components with sugars and aldehydes at a temperature higher than 1.51℃. Form a color from gray to golden.

caramel reaction: when the sugar is higher than 1.81, it forms caramel color.

enzymatic coloration: the reaction of phenols catalyzed by polyphenol oxidase at 41-61℃ forms ochre, which is a secondary color-forming reaction.

The generation of F-flavor

mainly consists of two parts:

The changes of some alcohols, acids and esters formed during yeast fermentation during baking;

alcohols, aldehydes, ketones and esters formed during the color forming reaction. They constitute the unique flavor of bread.

1) Changes in volume and weight of bread during baking

A. Reasons and influencing factors of volume increase

Reasons for volume increase:

A. Expansion gas sources: CO2, water, alcohol, acid and aldehyde expand when heated;

B. Starch gelatinization also swells;

C. protein becomes rigid after denaturation, and maintains the expanded volume structure.

influencing factors:

a. pre-fermentation status: including yeast vitality, dough gas retention and leavening status;

B. Initial baking temperature: suitable. When it is too high, the bread will form quickly, which is not conducive to the subsequent volume expansion;

C. baking humidity: hot and humid air wets the epidermis, otherwise it will break;

D. whether to use baking mold: the mold reduces the effective area of bread blank to emit gas.

B. Weight change after baking

Generally, the weight will be lost by 11-12% after baking. The main substances lost and their proportions are: < P > 95% moisture; 1.5% ethanol, 23.3% CO, 1.3% volatile acid and 1.18% acetaldehyde. The weight loss is mainly related to the size of the machine bag and whether the baking mold is used.