Baking novices must collect: 10 basic baking techniques
Today, I have sorted out 10 basic baking techniques. Especially for those who are planning to learn baking, you must collect this article.
1. Why does the toast shrink after baking?
A. The gluten is too strong.
B. The gluten is not relaxed enough during molding and the molding is too tight.
C. After baking, if it is not demoulded in time, it will cause the bread to shrink.
2. What is the reason for the wrinkles on the surface of the bread?
When the bread is molded, it is not relaxed enough; the moisture in the final proofing stage is too high, and the temperature difference is too large after it is out of the oven, which will cause the surface of the bread to wrinkle.
3. What is the percentage formula of ingredients in bread making?
Total weight of ingredients/total weight of flour *100%=ingredient%.
4. What is the role of oil in baking?
It can shorten the length of gluten, coat and lubricate gluten, so that gluten will not stick together.
5. How many steps does the baking process have?
Whether it is bread, cake or biscuits, the baking process follows this process: ① The formation and expansion of gas (yeast and soda release carbon dioxide and water vapor). ② The condensation of gas in bubbles (bubbles in gluten, gas in protein paste). ③ The gelatinization of starch (starch absorbs water and heats to about 60 degrees to start gelatinization, giving the product a shape). ④ The coagulation of protein (protein begins to coagulate at 74℃). ⑤ The evaporation of some water (so the baked bread will be very light, and the ash of the uncooked bread will be heavier). ⑥ The melting of fat (different fats will melt at different temperatures and release gas). ⑦ The formation and coloring of the crust (the moisture on the surface of the product evaporates and dries to form the crust, and milk, sucrose and eggs will increase the coloring).
6. Why shouldn’t bread be refrigerated?
When the bread is out of the oven, aging begins, with water loss and chemical changes in the starch structure. This change will occur faster in refrigeration, and will almost stop in freezing.
7. Why is whole wheat flour with germ not easy to preserve?
Wheat germ contains a lot of oil and high nutritional content, but it is very easy to go rancid.
8. Is bread flour the same as high-gluten flour?
Bread flour contains about 12% protein, while high-gluten flour should be above 14%.
9. What are the functions of several sugars (sweeteners) in baking?
① Increase sweetness and flavor. ② Soften gluten structure and delicate texture. ③ Increase surface color. ④ Maintain moisture and extend shelf life. ⑤ Mix with oil to act as an emulsifier, and mix with eggs to act as a foaming agent. ⑥ It is the target of yeast.
10. In bread making, equal amounts of milk ≠ equal amounts of water.
Fresh milk contains 88%-91% water, and the remaining solid matter is protein, lactose and minerals. Therefore, if milk is used instead of water in the recipe, it should be added a little more appropriately so that the dough is not too dry.
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