Can bread be made without oil

Of course you can not put oil, hard European type of bread is almost always no oil and sugar, because it is the existence of the main food ah. So this side suggests that if you want to make bread without oil, you should consider making buns or steamed buns. The snack type of bread, please let it go, give it some oil it.

The role of oil in bread making

▲ It gives the bread a unique flavor, a fine texture and a soft texture.

▲ Moisturize the gluten, increase the plasticity and ductility of the dough.

▲ Vitamin A in the oil can improve the color and flavor of bread.

▲ Delay the aging speed of bread.

What are the oils that can be added to bread

The oils that can be added to bread can be divided into two kinds, one is liquid oil, i.e. olive oil, corn oil, etc., and the other is solid oil, i.e. butter, margarine, shortening, etc. Depending on the type of bread, the oils used can be divided into two kinds. Depending on the type of bread, the oil used will be different, and the effect of each type of oil used is not the same, the solid oil lubrication effect on the dough is better than the liquid oil.

Butter has the widest range of uses; margarine is inexpensive and is a substitute for butter; shortening is a colorless, tasteless edible fat obtained by hardening of vegetable and animal fats and oils, and is usually used as a substitute for lard, and adding shortening to bread has a crispy texture.

The amount of fat added to the dough

The amount of fat added to staple breads is generally 0; the amount of fat added to toast breads is generally about 8%; and the amount of fat added to sweet breads is generally 10-15%.

Time to add fat

▲Liquid oil: add liquid oil together with the liquid ingredients, and put it in at the beginning of dough mixing.

▲ Solid oils and fats: add them later. Because the addition of oil will cover the gluten and hinder the formation of gluten, solid oil needs to be added when the dough is mixed to 7-8% gluten. The easiest time to mix with the dough is when the fat and dough are the same softness, so the butter can be softened into a paste in advance before adding to the dough.