做面包为什么不用蜂蜜代替白糖 为什么做面包时要进行二次发酵Why do bread do not use honey instead of sugar to make bread two times when it is made of bread
In everyday life, making bread is a very skillful thing. Bread fermentation is very important, so why do we do two times of fermentation when making bread? How do you judge the two fermentation in place for bread?
Why do bread do not use honey instead of sugar
There is white sugar in the bread, but not the honey.
1, honey is not resistant to high temperature, which limits the application of honey. However, the white sugar with better heat resistance is widely used in bread making because of its low cost and high sweetness.
2, in the nutritional components of honey, enzymes, especially amylase, are extremely unstable to the heat. Amylase value is reduced, which proves that the peculiar smell and taste of honey are destroyed and volatilized, and the inhibition of bacteriostatic action is down. Nutrients will be destroyed.
Therefore, honey is best eaten with warm boiled water or boiled water below 40 degrees Celsius, especially in hot summer. It can refresh and refresh itself with cold boiled water, which is a good refreshing health drink.
Why do the bread make two times of fermentation
Fermentation not only makes the dough loose, but also increases the nutrition and flavor. The bread made by the two fermentation not only tastes better and tastes better, but also is easier to digest and absorb. Only a long time is needed, so it is rarely used in our country. But many of the staple foods in Europe are fermented in two or even three times. Most of the bread we bought outside was fermented at a time.
How to make bread to judge two times of fermentation in place of the bread (also called basic fermentation)
The reference temperature of the basic fermentation is 28-30 degrees, and the humidity is 75%-80%
But families generally do not have the prover, so the basic fermentation has three approaches. One room wrap slowly fermented Wen gai4 's. Two is the rubbed dough sealed in the refrigerator and refrigerated for 10-12 hours (this should remember the temperature can continue the following operation). It is then the use of the oven fermentation mode, the same as the pizza dough set up.
The standard of basic fermentation is that the finger stick flour on the dough does not collapse and does not shrink back. Retraction means inadequate, and collapse indicates overfermentation.
Two hair of bread (also known as the last fermentation)
Two the reference temperature is 32- 38 degrees, relative humidity is 80%-85%
Put a bowl of hot water in the oven to provide humidity, fermentation mode, remember the temperature knob to be twisted to hear the sound and turn back, about 45 degrees. Different breads have different requirements for the final dough state, which is generally mentioned in the diet. Common sweet bread usually requires 2.5-3 times greater