I. Middle Seed Method: It is a method of mixing in two times, i.e., mixing the middle seed dough first, letting it ferment for a period of time, then mixing and stirring it with the other parts to form the dough for making bread.
II. Night Seeding Method: It is a kind of middle seeding method, which means that the middle seeded bread is mixed before the end of the first day, and then used when you go to work on the second day.
Third, direct method: It is a direct method of one mixing.
Now most of the market adopts the "direct method" process as follows: First, the mixing of the dough: the mixing of the dough is mainly the flour and other dry substances to get completely hydrated, accelerate the formation of gluten process.
I. Dough mixing has four stages:
1. Rough and sticky wet dough formed by the full mixing of hydrated and watery substances, the whole dough is unshaped, inelastic and rough.
2, the dough stage (also known as the dough roll stage) in the dough gluten Kai Yong formation, the flour in the protein full of water expansion, due to the formation of the disk, has formed a dough, this time the bread is no longer adhering to the wall of the mixing tank, touching the dough with your hands will still be sticky, no elasticity, and the extensibility is not good.
3, flour fully formed stage, (also called gluten extension stage)
With the continued mixing, the dough gradually become softer, the surface of the dough is gradually dry and elastic, and the surface has a glossy surface, and there is extensibility, but the dough is easy to break when pulling it by hand.
4, dough mixing maturity stage (also called gluten completion stage)
This time the dough quickly becomes soft, not easy to stick to the hand, has good ductility and elasticity. The surface is dry and glossy, and the dough can be pulled into thin slices by hand, and the edge of the mouth is neat (not jagged)
Two, basic rise:
Basic rise is the most important part of the whole process of bread, and the gluten is fully oxidized in the process of basic rise (it is also a process of oxygenation when mixing the dough), and the dough extension is better. The fermentation of dough is a complex biochemical process, in which sugars are broken down and transformed. The converted glucose and fructose react with proteins to produce a wheat flavor. The basic fermentation has a great effect on the bread, e.g. on the freshness of the bread, on the texture, softness and shape of the bread. The ideal humidity for basic fermentation is 27C relative humidity 75%, and the time should be at least 30 minutes.
Three, divided:
That is, by weighing the large dough into the required weight of small dough.
Four, rounding (rolling)
Divided dough can not be immediately molded, it must be rolled, by rolling the dough to form a smooth skin on the outside. It is good for retaining new gases and making the dough expand. Smooth skin is also conducive to later in the molding of the surface of the dough will not be sticky, so that the finished bread skin smooth, the internal organization will also be more uniform. Use no flour as much as possible when rounding to avoid large voids inside the bread, and use even force when rounding.
Four, the middle of the rise:
Intermediate rise is through the rounded dough to the bloom of the time between, usually in 15 ~ 20 minutes. Specifically depends on the temperature at the time and the state of relaxation of the dough, to see the state of the dough shows is suitable for the molding requirements of the bread made. The purpose of intermediate rising is to make the dough produce new gas to restore the softness and extensibility of the dough, to facilitate the dough to produce new gas to restore the softness and extensibility of the dough to facilitate the molding, the intermediate rising can be carried out indoors or in the warm room, such as indoors to pay attention to not to the surface of the bar crust, if carried out in a warm room to prevent too much humidity in the box to prevent the rising of the surface of the dough to make the dough sticky, the relative temperature is 70%~75%, the relative temperature is 70%~75%, the relative temperature is 70%~75%. The relative temperature is 70%~75% and humidity is 27~29C.
Five, molding:
Molding is also called shaping, that is, after the middle of the fermentation of the dough to do in the shape of the product requirements. Generally the shaping of staple bread is relatively simple, and it is convenient to have a shaping machine. It can be done by hand, by rolling out the dough twice and putting it into a mold and compacting it. The shaping of fancy bread is more complicated. I can't go into all the details here.
Sixth, the final rise:
The final rise is to put the molded dough into the warm room, so that the Angie's yeast in the dough to regenerate gas to increase the volume of the dough, the final rise of the temperature of 35 ~ 38 ℃. The relative temperature is 80~85%, if the temperature is too high the temperature difference between inside and outside of the dough is large, so that the dough is not uniform, it will cause the internal organization is not good. Too high a temperature will also make the surface of the dough too much water evaporation, too fast surface is caused by the surface crust, the finished product crust will be very thick. Temperature such as more than 40 ℃, but also make the bread produce sour flavor, just because the best breeding temperature of lactic acid is 40 ~ 45 ℃, if the temperature under the wake-up, lactic acid bacteria will rapidly colonize and make the bread sour. If the temperature is too low, it will be too slow to rise for a longer time, and it will also flatten the product. Be careful not to over-awaken the bread, over-awakened bread internal tissue rough, shape is not full, etc. In fact, the baking of bread: the volume is not the bigger the better. In fact, the volume of bread baking: the volume is not the bigger the better. Generally, the volume of bread baking is 80~90% of the finished product. Some products can be fermented to 70%. Angie's high active dry yeast has high vigor, fast fermentation speed and the highest market share.
Seven, baking:
Baking is a process of turning the dough into a finished product, the whole process is very complex. In this process, the biological activity is stopped; microorganisms and enzymes are destroyed, the starch is fully pasted; at the same time, sugar substances and proteins occur in the Melancholia reaction and product flavor and color. Bread baking combines physical, biochemical, microbiological reaction changes, is a fairly complex process.
Eight, bread cooling and packaging:
Bread cooling is indispensable, because the bread just out of the oven when the crust is dry and soft inside, but also to let it at room temperature natural heat. If you use an electric fan to blow directly, the temperature of the bread crust will fall rapidly, the face of the internal moisture can not be naturally discharged, the water will flow back to the bottom of the water content irregularity, and ultimately will be combined with the bread sticky teeth and short shelf life (bottom mold). When the bread is sufficiently cooled, it should be packaged in time. First, in order to avoid contamination in the process of transportation, storage and sale of hygiene; Secondly, it can prevent excessive loss of moisture in the bread, to prevent aging of the bread, and bread freshness to extend the period. Third, beautiful packaging can also increase consumer appetite.
Ten, the production process:, stirring -------- relaxation --------- "split ----------" rolling round ---------? shaping --------〉awakening ---------》baking.
Nutritional analysis
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Bread contains protein, fat, carbohydrates, a small amount of vitamins and calcium, potassium, magnesium, zinc and other minerals, a variety of flavors, easy to digest, absorb, easy to consume, quite popular in daily life.
Now more popular mainly grain bread and whole wheat bread. Grain bread uses a lot of grains and nuts as raw materials, and is rich in dietary fiber, unsaturated fatty acids and minerals, which help improve metabolism and are beneficial to health. Whole grain bread is rich in dietary fiber, which makes people feel full faster and indirectly reduces the amount of intake. Eating whole wheat bread is better for weight loss than white bread. Bread is fluffy, easy to digest, and will not cause damage to the stomach and intestines.