Professional Manufacturer Of Baked
1. The purpose of proofing is to make the dough regenerate and fluffy, so as to obtain the volume required to make the finished product, and to make the finished bread product have better edible quality. Because after the dough is shaped, especially after sheeting, rolling and flattening, most of the gas in the dough will be driven out, and the gluten will lose its original softness and become hard and brittle. In oven baking, the volume of bread must be small, the internal organization is rough, the particles are dense, and a shell will be formed on the top. Therefore, in order to make a large and well-organized bread, the shaped bread must be proofed to regenerate gas, make the gluten soft, and obtain the appropriate volume.
2. The temperature range of proofing is generally controlled at 35-38 degrees, (except for Denmark), the temperature is too high, and the temperature difference between the inside and outside of the dough is large, which makes the proofing of the dough uneven, resulting in inconsistent internal organization of the finished bread. Some places have good grains, and some places are very coarse. At the same time, if the temperature is too high, the moisture of the dough skin will evaporate too much and too quickly, resulting in crusting on the surface, while if the temperature is too low and the proofing time is too long, the inner particles will be coarse.
3. Usually the humidity of proofing is about 80-85%. If the humidity is too high, the baked bread will be dark in color, the toughness of the skin will be too large, and air bubbles will appear, which will affect the appearance and eating quality. , which affects the expansion of the bread into the oven, and the skin is light in color, lacks luster, and has many spots. (But 85% humidity is not the level of 100% water droplets), but a kind of concentrated feeling.
4. The general wake-up time is based on reaching 80%-90% of the finished product, usually 60-90 minutes, excessive wake-up, poor internal organization of the bread, coarse particles, dull white skin, and abnormal taste (too sour). ), the storage time is shortened, and if new flour is used, the dough volume will shrink in the oven. Insufficient proofing, the bread volume is small, a layer of cover is formed on the top, the skin is reddish-brown, and the edge skin is burnt. The correct proofing time for each variety of bread can only be determined through actual experiments.
Before using the wake-up box, you must first confirm whether the sink is full of water.
The adjustment of humidity and temperature is relative value rather than absolute value, so it must be adjusted according to the situation in winter.