How to make bread bread machine can draw?
To make a good bread, mixing and fermentation can be said to be the two most important steps in the production process.Dough mixing, also known as flour and flour, stirring the success or not will directly affect the quality of bread, in the whole responsibility of it accounted for 25%.
Purpose of agitation1 can make all kinds of raw and auxiliary materials mixed together, and evenly distributed in each part of the dough, forming a uniform quality of the whole.2 to accelerate the absorption of flour, up and run the formation of gluten, shortening gluten formation time.3 extension of gluten, so that the dough has good elasticity and extensibility, improve the processing properties of dough.
Effect of stirring on bread quality1 stir enough for extended gluten failed to fully and reach good extensibility and flexibility, so that we can't save gas produced in the fermentation, and can not make gluten softening, made out of bread volume small, the two often inward depression, internal organization and rough particles, uneven structure. The agitation is not because of the nature of dough is wet and dry hard, so the plastic operation is difficult, difficult to smooth round.2 over - stir the dough, due to gluten has been interrupted, resulting in bread fermentation gas production is difficult to keep the gas, bread volume small flat. In the mixing form too wet adhesion properties, causing very difficult in orthopedic operation, can not stand the dough round, and move around. Such as the bread baked with this dough, the same can not be saved because of the expansion of the air to make bread small volume, large internal voids, rough and multi tissue particles, poor quality.
