Remember to adopt
Question 2: How much improver should be put into a catty of flour? You can work out how much a kilo is.
Question 3: How many yeast improvers do you need to make a catty of steamed bread flour? Thanks for adding flour and water to the fermented noodles (old noodles) to make dough, and putting it in a pot or fermentation box for fermentation (the fermentation time depends on the indoor temperature and the number of old noodles);
Take out the fermented dough, add white sugar (white sugar can be added according to your favorite taste, but southerners usually put sugar, only the north will have no white sugar), knead it thoroughly, then rub it into strips, pull up the agent, put it on the steamer, sprinkle with green and red silk, with the mouth facing up, steam for 20 minutes on high fire, and take it out. Steamed bread in the north is generally flat-bottomed dome steamed bread after long noodles are pulled into liquid medicine. Then put it on a steamer and steam it.
Question 4: How much improver should be put into a catty of flour (three ten thousandths.
Question 5: How much angel bread improver can be added to a catty of flour? Please see the tips on the back of the angel bread improver package.
There are many different brands of bread improvers, and the same brand will have many different types, which are suitable for different use environments. Therefore, it is necessary to check the instructions on the bread improver being used.
Question 6: How many grams of steamed bread improver should be put into a catty of flour? Generally, the dosage of steamed bread improver is 0.2%-0.5%, and one kilogram of flour should be put1-2g. According to the recommended dosage, there should be a label on the improver bag.
Question 7: How much buns improver should be put in 1 kg flour? The water quality in most areas is 0. 15% of that of flour, that is, 0.75g of flour should be put into one catty.
Question 8: How many grams of flour can be divided into ultra-high gluten flour, high gluten flour, medium gluten flour and low gluten flour when 0.3% improver is added to one catty of flour?
1. Ultra-high gluten flour: protein content is more than 14%, and it is gluten-free, suitable for products such as spring rolled skin.
2. High-gluten flour: The protein content is above 12.5%, and the grain is coarse, so it is suitable for making flour food (bread) or fried food (fried dough sticks), also known as bread flour.
3. Medium gluten flour: the most commonly used flour, also known as multi-use flour. Protein content is 9%- 1 1%, which is suitable for making noodles, jiaozi, steamed buns and steamed buns.
4. The protein content of low-gluten flour R is above 7.5%, with fine and soft particles, which is suitable for cakes, biscuits, western pastry and other foods, also known as cake powder.
Question 9: How much gluten should be added to 10 kg flour by adding improver? The so-called gluten enhancer is an oxidant linked with protein (gluten), which is used to improve the quality of flour products, including improving the processability and gas retention of gluten, and improving the volume, symmetry, texture and particles of bread.
Flour improver is a kind of food additive, which can whiten and strengthen flour, promote maturity and improve the quality of baked products. In the past, people used a lot of potassium bromate. Potassium bromate has been recognized by the World Health Organization and FDA as highly carcinogenic, and it has long been banned in Europe and America. ADA is a popular and recognized flour improver, which can be safely used in food. It is an ideal substitute for potassium bromate.
ADA can oxidize cysteine in wheat flour, increase the gluten of flour, increase the air retention of dough, increase the elasticity and toughness of baked products, and improve the operability and conditioning of dough. The safe and rapid oxidation of flour can be completed with low dose, and the effect is quick. Wheat flour can take effect after wetting, and the effect is better than potassium bromate.
Adding these things to flour will destroy protein. Bad for the human body! It is recommended not to eat.
Question 10: How much bread improver does a catty of bread flour add to make bread? It is not appropriate to make bread with ordinary flour. You need high-gluten flour to make bread, otherwise it is useless to add more improvers. If bread flour is used to make ordinary bread, it is generally between 0.3 and 2 (different brands), which is generally 65,438+0% or equal to yeast.