Theoretical Knowledge of Noodle Making Craft
Noodle is the main part of Chinese cooking, which is known for its long history, exquisite production and rich variety. I have organized the relevant content, welcome to enjoy and learn.
First, the production of bread, pastries, cakes should choose what technical indicators of wheat flour
1. Bread: should choose the bread special powder, that is, the protein content of 11.5-13.5%, wet gluten ≥ 33%, ash ≤ 0.6%, powder curve stability time ≥ 10.0min of the High gluten flour.
2. Pastry, cake: pastry, cake special powder should be selected, that is, the protein content of 7-9%, wet gluten ≤ 24%, ash ≤ 0.55%, powder curve stabilization time of ≤ 2.0min of low gluten flour.
Second, the role of flour, yeast, water, salt, sugar, eggs, milk powder and emulsifiers in the bread, pastry, pastry products
1. Flour: constitutes the product '"skeleton" or "framework", is to maintain the product shape and shape. ", is the basic raw material to maintain the shape and structure of the product.
2. Grease:
(1) Increase nutrition and flavor
(2) Enhance the plasticity of the billet, which is good for molding
(3) Regulate the gluten expansion and moistness, and reduce the gluten force
(4) Keep the product soft and prolong the preservation period
(5) Make the product fluffy and crispy.
(6) Can be inflatable foam, so that the product volume expansion.
3. Sugar:
(1) Increase nutrition, provide calories, but also bread and fermented pastries in the growth of yeast nutrients.
(2) Improve the color and appearance of bread and baked and fried pastries.
(3) Improve the flavor and increase the sweetness of the product.
(4) It is a flavor agent of the product.
(5) It is a preservative and antiseptic of the product.
(6) It is a gluten reducer for pastry dough.
(7) It is a shaping agent for pastry.
4. Egg:
(1) is a cake foamer.
(2) is a dough gluten enhancer.
(3) It is a product freshness agent.
(4) Improve the color of products.
(5) Increase the aroma of the product.
(6) Increase the nutritional value of the product.
5. Milk powder:
(1) Increase the nutritional value of products.
(2) to improve the color of products.
(3) It is a dough gluten enhancer.
(4) It is a product preservation agent.
(5) It is product quality improvement agent.
(6) Regulate the speed of dough fermentation.
(7) Increase the water absorption rate of dough.
6. Water:
(1) make the flour protein absorb water to form gluten "skeleton", so that the starch absorbs water to paste, dissolve a variety of raw materials, the formation of homogeneous dough.
(2) Regulate the softness of the dough.
(3) Regulate the temperature of the dough.
(4) Extend the freshness of bread products.
7. Emulsifier:
(1) Emulsify, mix and homogenize various materials.
(2) Improve the gluten of dough, increase the volume of bread.
(3) It is a freshness retainer for the product.
(4) It is a foaming agent for cakes.
8. Yeast: is the volume of bread expansion, loose and soft organization of the biological expansion agent or leavening agent.
9. Salt:
(1) regulates the speed of fermentation of dough.
(2) Improve the flavor of the product.
(3) Enhance the gluten of the dough.
(4) Improve the internal color and whiteness of bread.
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