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[Bread looks over fermented]_bread _ fat big _ what happened

[Bread looks over fermented]_bread _ fat big _ what happened

Bread is a very common thing in our daily life. Many people usually like to eat bread. There are many ways to eat bread. Most people eat bread as breakfast, but most people eat bread usually outside.When you buy it, some people actually like to make their own bread, but when making bread, they generally need to ferment the dough first. What does the bread look like after being fermented?

The appearance of over-fermented bread After the bread is over-fermented, the dough collapses, and the dough smells very strong.

What factors affect dough fermentation?

There are five factors that affect the fermentation speed of bread: the quality and amount of yeast, the room temperature, the water temperature, the amount of salt and sugar, and the volume of the dough.

1.

Yeast quality and dosage: Yeast quality has a great impact on fermentation. Yeasts that have been improperly stored or stored for too long have reduced fermentation power and slowed down the fermentation rate.

The amount of yeast is large and the fermentation speed is fast; the amount of yeast is small and the fermentation speed is slow.

2.

Indoor temperature: high indoor temperature, fast fermentation speed; low indoor temperature, slow fermentation speed.

3.

Water temperature: Use warm water and noodles at about 40 ℃ at normal temperature, and the temperature of the good dough is about 27 ℃, which is most suitable for yeast propagation.

If the water temperature is too high, the yeast will be easily burned; if the water temperature is too low, the yeast will reproduce slowly.

In summer, summer is relatively high. To avoid excessive fermentation speed, cold water and noodles should be used; in winter, warm water is best.

4.

The amount of salt and sugar added: Sugar provides nutrition for yeast reproduction. A small amount of salt and sugar is beneficial to yeast growth and development. Excessive amount will inhibit yeast reproduction.

First, add 500 grams of flour?
3 grams of table salt is good for fermentation.

Sugar accounts for about 5% of the starch in the dough, which is conducive to the growth of yeast and speeds up the reproduction of the yeast. Too high sugar content in the dough is not good for fermentation.

Therefore, for some heavy sugar and heavy oil varieties, it is necessary to appropriately increase the amount of yeast.

5,

Molecular Weight of Dough: Dough with high fermentation yields slower fermentation speed.

How to judge the dough fermentation is complete?

According to the fermentation time, see if the volume has expanded about 2-2.

5 times, at the same time look at the state of the dough, whether the surface of the dough is round, smooth and delicate.

Test the dough with your fingers: Dip some dry flour or water in your index finger, then poke into the center of the dough and pull out your fingers.

If the recesses are stable and do not shrink or collapse, the fermentation is complete.

If the recesses shrink quickly, it is not yet fermented and fermentation needs to continue.

If the concave hole is pulled out soon after the concave hole is pulled out, it means that the fermentation is excessive.

Under-fermented dough is called raw dough, and over-fermented dough is called old dough.

Although the old dough can also be used directly, the bread taste is rough and the appearance is serious.

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