What do you need for a bread maker?
Sugar: sugar is very modern people are afraid, easy to associate with diabetes. If you already have diabetes, you can't eat bread with white sugar, or you won't have to worry about bread. Do the bread with sugar yeast was first eaten, white sugar is yeast during the fermentation of food, feed and power, to the French bread yeast, you see the formula is no sugar, if you really do not according to the formula that good bread, suggest you put a little French bread recipe the sugar bar (about 1%), the same party package in the formulation of salty sugar you should also put a little less sugar, not necessarily in accordance with the formula that do. You put the sugar into the yeast after fermentation by the polysaccharide into a monosaccharide, that is, the kind of sugar in the fruit, which is good for your health oh. That is, some high sugar content of sugar and sweet bread yeast cannot be decomposed completely, it is necessary to pay attention to some friends, of course, most people do not worry, don't be afraid of sugar, a day of activities we need from the food intake of adequate sugar, as long as you don't eat is generally no big right.
Water: the quantity of water will affect the soft dough, such as less water will make the dough roll up time is shortened, the flour particles failed to fully hydrated gluten properties resulting in brittle, in the expansion started soon, is easy to stir to make gluten, gluten fully extended, so the bread made out of poor quality. On the contrary, if the water is too much, it will extend the time to roll up, once the roll up stage is easy to cause gluten interrupted, so be careful. In addition, the water absorption of flour is also a direct impact on the addition of water, we must grasp the water absorption of flour. Reduce the amount of water used when using milk and eggs. The hardness of the dough is not very well described in the language, so that it can be made into a translucent film with a special bread flour and a good dough. The dough is too soft and hard to pull.
Salt: to do a good job of bread must put a little salt, salt is the role of regulating gluten. The chemical effect of salt can increase the tension between the gluten fibers, so that the formation of wheat gluten. In addition, the salt also has a very important role, that is, a small amount of salt can improve the sweetness of white sugar, which is often done in the production of Chinese pasta.
Yeast: now the sale of the yeast in the supermarket as long as the instructions can be used to make bread can be used to make bread, commonly used in An Qi, Yanshan and other brands. The main effect of yeast is bread flour fermentation, people often ignore the nutritional effects of yeast, yeast generally has a high nutritional value, especially contains more protein, many B vitamins, nucleic acids and minerals, but also can produce some functional active substances. Vitamin B group can control the body's metabolic function, maintain normal nerve function. Vitamin B2 and vitamin B6 are important vitamins for the skin. Vitamin B12 has a role in preventing anemia, and promote the role of vitamin synthesis in the intestine, so the intestinal or liver function is not strong people have the effect of physical strength. The nutritional role of yeast is positive.
