1. Rapid bread fermentation method

1. Rapid fermentation method: including no fermentation time method and short-time fermentation method. These two methods are collectively called chemical methods.

2. Principle of rapid fermentation by chemical method: increase the amount of yeast to double that of the conventional method; increase the amount of yeast nutrients; increase the dough temperature to 30 to 32 degrees to promote fermentation; use reducing agents and oxidants and protease; reduce the amount of salt, sugar, milk powder, and water; increase the amount of emulsifier, acid, or salt.

3. The characteristics of the rapid fermentation method: short production cycle, high efficiency, and higher output than the direct method and the medium seeding method. The whole process from raw material weighing to packaging only takes 3.0 to 3.5 hours; fermentation loss is very little, improving the yield rate; saving equipment investment, labor and workshop area; reducing energy consumption and maintenance costs; the bread has pure flavor and no odor ; There are few unqualified products; the fermented bread has poor flavor and insufficient aroma.

Bread ages quickly, has a short storage period, and is not easy to keep fresh; it is not suitable for the production of staple bread, but suitable for the production of high-end snack bread; it requires the use of more yeast, dough improvers and preservatives, and the use of materials More and higher, so the cost is high and the price is high.

2. Golden rules for making bread:

1. High-gluten flour must be used when making bread, and low-gluten flour must be used when making cakes;

2. The salt should not meet the yeast when adding ingredients, otherwise it will inhibit fermentation and affect the fermentation effect;

3. If the skin is too hard, you can choose a lighter-colored process, or add a little more water. Or replace the water with equal volumes of eggs and milk; if the bread becomes lumpy and cannot be baked, you should add a little less water;

4. Adding too much sugar or keeping it warm for too long will cause the bread to burn. ;

5. It is best to put some butter, if not, vegetable oil will do;

6. Improvers are chemicals that can make bread fluffier and taste better. , it can be used or not, because it is harmful to health, it is recommended not to use it for a long time.

Extended information

Use different flours to make different pastas. Tips for purchasing pasta flour

1. Make sesame seed cakes and fried dough sticks with standard flour. Standard flour is a type of medium-gluten flour. The pasta produced is soft but a little chewy, so it is suitable for making sesame seeds, pancakes, fried dough sticks, etc. The pasta made from standard flour is a little dark in color. Although it is not as good-looking as Snowflake Flour and Fuqiang Flour, it has a higher wheat bran content, which helps increase the intake of dietary fiber.

2. Make steamed buns and pies with Fuqiang powder. Fuqiang flour is a type of medium-gluten flour. It is flour ground from the core part of wheat. It is relatively fine, has high gluten content, few impurities, is whiter, and has a better taste. It is suitable for making buns, pies and other pasta. There are also some fortified rich and strong powders on the market, which mainly add vitamins and minerals that are beneficial to human health, such as B vitamins, calcium, iron, zinc, etc.

3. Self-rising flour, low-gluten flour steamed buns, and flower rolls. Self-rising flour is a type of all-purpose flour that has a leavening agent added to it. There is no need to add any leavening agent to make leavened food. Use warm water to knead the dough, and the fermentation speed is very fast, only ten minutes. Therefore, if you want to steam steamed buns, flower rolls, etc., self-rising flour is the best choice for busy office workers. But from a nutritional point of view, it is best to add yeast to low-gluten flour for fermentation.

4. Use high-gluten flour and dumpling flour to make dumplings and noodles. Noodles are chewy and refreshing, and high-gluten flour has the highest gluten content, so the noodles are the chewiest and less likely to become soft when cooked. The dumpling skins made with dumpling flour are tender and smooth. Not only is it easy to roll out the skins, but the dumplings are not easy to rot when cooked, and the dumplings are not easy to stick together after being cooked.

5. Use whole wheat flour to make whole wheat steamed buns. Whole wheat flour is a type of all-purpose flour, which contains the outer bran of wheat. The coarser the whole wheat flour is ground, the more bran is inside. The taste is rough, but the wheat flavor is rich, rich in nutrients, and has the effect of controlling blood sugar and lowering cholesterol. Not only can it be made into whole-wheat steamed buns, but it can also be mixed with mung bean noodles, red bean noodles, etc. to make two-in-one pancakes. This method of eating whole grains carefully has a variety of tastes and helps gastrointestinal absorption.

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