Water accounts for nearly half of baking materials and can dissolve materials such as salt and sugar. Adjust the dough into gluten; Gelatinizing and puffing starch to help yeast grow; Promote the hydrolysis of starch and protein by enzymes; Heat transfer medium in baking; Adjust the dough temperature. Quality standard of water: transparent, colorless, tasteless and free from harmful microorganisms; The hardness of water should be 8 ~ 12, which will reduce the solubility of protein.

Gluten hardening delays fermentation, enhances toughness, tastes rough, dry and hard, and is easy to drop slag, which can be solved by increasing yeast dosage, raising water temperature and prolonging fermentation time. Too soft gluten will make the dough soft, the dough contains too much water, the viscosity will increase, and the bread will collapse, which can be solved by adding a small amount of Ca3(PO4)2 and CaSO4.

Alkaline water can inhibit enzyme activity and delay fermentation, thus softening dough. Edible acid can be added to neutralize it. Slight acid is beneficial to fermentation, but too large is not suitable. It should be neutralized with soda water.

2. salt

Adding salt in baking can improve flavor, regulate fermentation speed, strengthen gluten strength and improve bread color.

The dosage of salt during baking is 1%. It should be noted that low-gluten flour uses more salt, high-gluten flour uses less salt and sugar uses less salt, because both of them have osmotic pressure, and salt, milk powder, eggs and improvers should use less salt.

In addition, more salt is used in summer, less salt in winter and autumn to control the fermentation speed, less salt in hard water and more salt in soft water.

Step 3 bribe

It can lubricate gluten, improve the swelling rate, form a film in dough, increase the ductility and elasticity of dough, suppress moisture, improve the preservation of bread, soften skin, promote baking color, increase frankincense and improve nutritional value.

Natural cream: pure cream, pure butter, dehydrated cream, diluted state.

Margarine: margarine, shortening, ghee.

Excessive oil and premature mixing process will hinder the formation of a large number of gluten. Generally, when dough is mixed and added, it is best to melt the solid oil first in winter.

4. Bread flour

Gluten network produced by water absorption constitutes bread skeleton, which provides nutrition for yeast growth.

Glutenin and glutenin in flour are mixed with water to absorb water and expand to form a network structure. Gluten is malleable and elastic, and can retain carbon dioxide in dough. In addition, starch swells and gelatinizes after absorbing water, forming bread skeleton. In the fermentation process, flour itself can be hydrolyzed by amylase and protease to provide some nutrients for yeast. Generally speaking, special flour and high-gluten flour can be used for bread production.

According to the quality identification of flour, the flour is white, can pass the 100 mesh sieve, and does not contain dust, mildew and caking. It can be dispersed after kneading, with good elasticity and ductility and saccharifying power. Starch in flour has the ability to convert into sugar and produce gas, and flour has a high ability to produce gas during fermentation. The content of α amylase is low.

At present, flour special flour, rich flour and strong flour produced in China are the most suitable for bread, followed by refined white flour or bread special flour, and the standard flour is poor. In addition, the quality of flour varies greatly between the north and the south. Generally speaking, the hard wheat flour in the north is more suitable for making bread.

5. Dairy products

It can increase nutrition, is a good emulsifier, promotes the water-oil function of dough, improves the colloidal properties of dough, adjusts the swelling degree of dough, makes dough difficult to shrink, increases the smoothness of bread and makes bread soft.

Dairy products in baking industry are divided into fresh milk, milk powder and condensed milk. Cream is often used to make bread. When adding milk powder, flour and milk powder should be mixed evenly before adding water to prevent milk powder from caking.

6. eggs

Eggs are divided into fresh eggs, frozen eggs and yolk powder, and fresh eggs are commonly used.

The function is foam: it can make the prepared snacks have the largest volume; Optical rotation: coating the egg liquid on the surface of bread products to improve the luster of the products; Emulsifiability: make bread products softer; Colorability: products containing eggs are more golden in color, which can increase appetite; Improve dough characteristics and enhance dough fermentation. If the egg content in bread making is too high, it will limit the expansibility of dough and affect the volume expansion.

Reference source: Baidu Encyclopedia-Baking Materials