The function of water in bread: 1, hydration (producing various proteins. Uniformly dissolved components)

2, fresh-keeping effect (extend shelf life)

3, the softness and hardness of the dough can be adjusted

4. Control the temperature of the dough

5, the formation of gluten, help biochemical reactions

The role of salt in bread: 1, controlling the speed of yeast fermentation

2. Improve gluten and enhance extensibility.

3. Increase flavor and reduce sweetness.

4, to prevent hands.

5, whitening effect

6, inhibit the growth of bacteria

7. Strengthen the color of bread ingredients to make them golden and brighter.

Suitable amount of sweet bread: 4%-1.3%

Suitable amount of salted bread:1.5%-2%

The function of yeast in bread: 1, biological bulking

2. Gluten expansion

3, enhance the fragrance (produce carbon dioxide and alcohol, and have volatile fragrance when baking)

4. Increase nutrition

Yeast activity temperature: 4℃-40℃.

Optimum temperature: 25℃-35℃.

If it exceeds 60 degrees Celsius, it will die.

Dry yeast: the storage temperature is 4℃ --- 10/0℃, and the shelf life is three months.

The proportion of yeast in bread

Direct method: summer 1- 1.2% winter 1.3- 1.5%.

Medium seed method: 0.8- 1.0% in summer1-1%in winter.

Raw materials most feared by yeast: salt, sugar, oil and bactericide.

Factors affecting yeast: 1, temperature

2. PH value

3. Permeability value (hardness of bread)

(Salt and sugar are permeable substances and lose their activity when mixed with yeast.)

There are three kinds of sugar: monosaccharide (glucose), disaccharide (granulated sugar) and polysaccharide (corn maltose).

According to performance: dry sugar, warm sugar

The role of sugar in bread: 1, increase taste and nutrition

2. Provide nutrition for yeast

3. Improve the color and internal organization of bread.

4. Provide nutrition for other raw materials

5, extend the shelf life

6. Enhance the fermentation endurance of dough.

7. Increase heat

The role of sugar in baked products: 1, dry products have coke, and wet products have softness and moisturizing.

Step 2: Color

3, increase the taste and nutrition

4. Absorb moisture

5, hygroscopicity

(The more sugar, the darker and softer the color, and the longer the fermentation time.)

The function of milk powder in bread: 1, strengthen gluten and increase the volume of bread.

2, increase water absorption

3. Enhance the endurance of stirring and the toughness of gluten.

4, delay the biochemical (because it has strong moisture retention, can slow down the loss of water)

5, provide flavor and fragrance, and increase nutrition

6, increase the skin color (slightly yellow)

The dosage of milk powder in bread: about 3%

Composition of improver: oxidant, reducing agent and emulsifier.

The role of improver in baby: 1, increase gluten, shorten dough maturity and increase water absorption.

2. Increase the toughness of dough.

3. Fully mix forgiveness.

4, starch yeast protease, promote yeast reproduction

5, adjust the water quality, supplement the lack of minerals in water.

6. Improve the organizational structure of bread, and improve the flexibility and shelf life of bread.

Eggs are composed of egg white, yolk and eggshell.

Dosage: 5%- 15%

The role of eggs in bread: 1, adding flavor and nutrition.

2, increase the color of bread, thin skin.

3. Emulsification can improve tissue and increase softness.

4. Increase the volume of bread

5. Enhance durability and extend shelf life.

Butter (grease): The liquid is the oil-solid grease.

The function of butter in bread: 1, increasing nutritional value and flavor.

2. Improve the texture of bread, make the skin smooth, enhance the preservation ability and increase the volume.

3, reduce water volatilization and prolong the shelf life.

4. Enhance the extensibility of dough

The role of cream in baking products: crisping, aerating and emulsifying.