Bread making experiment
Summary
Bread is a fermented food produced with flour as the main ingredient and yeast, sugar, fat and eggs as supplementary ingredients. After adding yeast into the mixture of flour and water, a series of reactions take place to produce sugar and other nutrients, and then after aerobic and anaerobic respiration, carbon dioxide, alcohols, aldehydes and some organic acids and other products are produced. The carbon dioxide generated is not easy to escape because it is surrounded by the gluten in the dough, and after baking, the bread is full of porous, spongy and has a unique aroma.
Operation method
fermentation
Principle
After the yeast is added to the mixture of flour and water, at a temperature of about 28 ℃, it starts to grow and multiply by utilizing the small amount of simple sugar and sucrose contained in the flour, and at the same time of growth and multiplication, the β-amylase enzyme in the flour converts the starch in the flour into maltose. β-Amylase 2(C6H1005)+2nH20────→n(C12H22011)Starch Maltose Maltose Maltose increases ,provides available nutrients for further growth and fermentation of yeast. Saccharomyces cerevisiae itself can secrete maltase and sucrase, which break down maltose and sucrose into monosaccharides for yeast to utilize. Maltase (C12H22011)+H20────→2C6H1206 maltose glucose sucrose converting enzyme (C12H22011)+H20────→C6H1206+ C6H1206 sucrose glucose fructose Saccharomyces cerevisiae utilizes these sugars and other nutrients to carry out aerobic respiration and anaerobic respiration successively to produce carbon dioxide, alcohols, aldehydes and some organic acids. The production of carbon dioxide, alcohols, aldehydes and some organic acids. Aerobic respiration C6H1206+6O2────→6CO2+6H20+674kcal Anaerobic respiration C6H1206────→C2H5OH+2CO2+24kcal Carbon dioxide generated by the gluten in the dough is surrounded by the gluten, it is not easy to run out, stay in the dough, so that the dough is gradually fattened. After fermentation, the dough is kneaded and shaped to rise, and then put into the oven at about 200 ℃ to bake. As the carbon dioxide in the dough expands and escapes due to heat, the bread becomes porous and spongy. Other substances formed during fermentation, such as ethanol, lactic acid, acetic acid, aldehydes and ketones, and other organic compounds, form the characteristic flavor of the bread in the baking.
Materials and Instruments
Flour. Yeast.
Sugar Grease Modifiers
Stainless steel pots, trays, balances, measuring cylinders, spoons, thermostats, stainless steel knives, ceramic trays, far-infrared ovens.
Move
I. Formulation of raw and auxiliary materials
Flour 100 %; water 45-55 %; dry yeast 0.8-1.5 %; improver 1 %; sugar 20 %; fat 8-10 %.
Second, the first fermentation of the dough
Mix 50 % of the flour with yeast, improver, sugar and water to form a dough and let it ferment at 28-30 ℃ for 2-4 hours.
Third, the second fermentation of the dough
Mix the remaining ingredients into the first fermented dough and let it ferment at 28-30 ℃ for 1.5-2 hours.
IV. Molding
Cut the fermented dough into small pieces and process them into various shapes according to the requirements, and be careful to roll them evenly and tightly so that there are no cracks on the surface.
V. Wake-up
Place the bread on a baking sheet, brush the top with water and let rise at 40 ℃ for about 30 min (grease the bottom of the baking sheet with some oil).
VI. Baking
Place the bread cubes in the oven and bake at approx. 200 °C for 8-10 minutes.
VII. Cooling
After the bread is baked, the temperature is very high and it must be cooled down before packing and storing.
Caveat
1. Pay attention to the proportion of ingredients, especially the ratio of flour to water.
2. Strictly control the temperature and time of dough fermentation, rising and baking, especially when baking to prevent scorching.
3. Hygiene should be observed from the beginning to the end of the bread making process.
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