1. expansion setting: during the baking process of bread, the yeast inside will produce carbon dioxide gas, which will expand the bread. The reason of low surface fire is to make the dough surface solidify faster and form a protective layer to prevent gas from escaping, thus maintaining the expansion of bread. At the same time, low-level fire can also make the bread surface form a crisp shell during baking, which increases the taste of bread.
2. Surface color: Lower surface fire can make the surface color of bread more uniform, and avoid the appearance being affected by too deep surface color. Excessive surface fire may lead to the rapid coloring of bread surface and the formation of black spots.
3. Internal structure: The lower surface fire helps to keep the moisture inside the bread and make it softer. Excessive surface fire may lead to excessive evaporation of water in bread, making bread dry and hard.
4. Control the ripeness: By adjusting the temperature of surface fire and small fire, the ripeness of bread can be better controlled. For example, when baking some bread that needs internal softness, it may be necessary to reduce the temperature of the surface fire to maintain the high and low fire temperatures, thus making the bread softer.
In short, when baking bread, the temperature of the surface fire should be lower than that of the small fire, so as to ensure that the expansion, setting, color, internal structure and maturity of the bread achieve the ideal effect. Of course, the specific temperature and baking time need to be adjusted according to the type, size and personal taste of bread.