Therefore, there are many kinds of bread, but they can be divided into European bread, Danish bread, French bread, soft bread, toast bread and so on according to their characteristics such as organization, taste and making method. Today, we will share the process of making whole wheat toast.
Speaking of whole wheat toast, it is my favorite classic bread. Full toast is rich in dietary fiber, which can not only help gastrointestinal peristalsis and digestion, but also has low calories. At the same time, it is easy to feel full, which is more helpful to lose weight than eating white bread. If you are obese, then eat more whole wheat toast to lose meat. Let's take a look at the making process of whole-wheat toast bread. The making method of whole-wheat toast bread is relatively simple, that is, whole-wheat flour is mixed with water, salt, sugar, butter, yeast and other materials to make dough, and then it is finished through basic fermentation, shaping, final fermentation and baking.
First, what is the key point of making whole wheat toast bread!
1, choose ingredients and flour.
Whole wheat toast has a rough taste, so when making it, try to be delicious and nutritious.
1) making bread with whole wheat flour is not acceptable to everyone, because wheat bran will cut off the gluten structure, and the gluten of whole wheat flour itself is insufficient, so the bread made is not only hard, but also rough in taste. Therefore, some fine high-gluten flour is usually added to improve the taste of whole wheat bread. Everyone can adjust the proportion of whole wheat flour according to their own preferences and needs, and don't add it if you don't like it. (You can also grind wheat directly and add it to the whole wheat flour, and use the protein in the ground wheat flour to increase the gluten in the whole wheat flour, which is nutritious without losing the characteristics of whole wheat toast.)
2) Yeast has three main functions in bread baking. Everyone is most familiar with the fermentation ability of yeast, but many people don't know that yeast can also strengthen gluten and increase the flavor of bread during fermentation. The basic ingredients of any dough include flour, water and yeast. When these raw materials are mixed together, yeast will produce enzymes and enzymes in flour, which will decompose starch molecules in whole wheat flour into monosaccharides, and yeast will feed on these monosaccharides. Then, after yeast metabolizes monosaccharides, it will ooze some liquid, and then release CO2 and ethanol into flour, and the gluten structure and CO2 gas in dough will be wrapped in dough, which will gradually expand the bubbles in dough and the dough will also expand. (The ratio of flour to yeast is about 500 grams of flour and 5-7 grams of yeast.)
3) The water absorption of whole wheat flour is inconsistent, especially the amount of flour is different, and the amount of water in the formula may be quite different. According to the hardness of the dough, the amount of water in the formula should be properly adjusted. (The proportion of water is 70-80%)
4) When making toast, add proper amount of butter. When the butter is heated, it can produce Maillard reaction, which makes the baked toast more mellow. Butter also has good emulsification, which can lock the moisture in the dough, change the wet viscosity of the dough, enhance the ductility of the dough, and make the baked product more fluffy, soft and dense. (Generally, the proportion of oil is about 8%. If there is no butter, you can use ghee and corn oil instead.) In short, oil can play a role in fermentation, crispness, taste and oxidation prevention in the process of making bread.
Oil will affect the water absorption of protein, so in the process of dough preparation, flour and water are usually added first, then sugar and salt are added, and oil is added only after the flour has completely absorbed water to form dough. The purpose of this is to reduce the influence of oil and facilitate the gluten protein to contact with the water phase.
5) Adding proper amount of salt, the function of salt is to improve the quality, strengthen gluten, maintain dough elasticity, enhance dough gas retention ability, increase flavor, adjust fermentation speed and prevent sterilization and reproduction. (The proportion of salt is generally 2%)
6) Sugar is the food of yeast, which can be metabolized by yeast to promote fermentation and make toast fluffy. Sugar is decomposed into sugar and glucose by enzymes, and fructose has strong water retention and can delay the aging of bread. Sugar plays a coking role in toast, which provides color and fragrance to the product, has hygroscopicity and hydration, makes the product softer and increases the shelf life. (The proportion of sugar is generally 4%)