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烘焙食品加工技术 (37)

泰然健康网
2024-12-27 01:39

1、Quality Identification of High Quality BreadDessert Master Strategy-Baked Food Culture and Processing TechnologyContentspecific volumebaking uniformitytissue and structuretasteskin colorskin texturearomaparticleinternal colorSpecific volumelUse the volume ratio of bread to determine.lthe volume ratio=finished product volume(cm3)/finished product weight(pieces)Skin colorThe skin color of normal bread is golden yellow,with deep top and shallow four sides.Bread skin is too deep:the furnace temperat

2、ure is too high,the sugar consumption is large,and the basic fermentation is not enough.Bread skin is too shallow:oven temperature is too low,baking time is too short,sugar consumption is small,and basic fermentation is too long.Skin textureThe appearance of normal bread should be thin and soft Skin textureIf the skin is thick and tough,the amount of oil and sugar in the formula is too small.If there are fragments on the epidermis,the fermentation time is too long.If the skin is brown,thick and

3、tough,the fermentation is not enough.If the skin is tough and dull,it means that the baking temperature is too low.If the skin is blackened and cracked,it means that the baking temperature is too high.Baking uniformityIf the crust of bread is black and white,it means that the bread must not be cooked.If the bottom color of bread is dark and the top color is light,the primer is too strong,which will make the bread swell small,the skin thick and the toughness too strong.ParticleUniform grain size

4、is the standard of normal bread.Most of the large cavities are formed improperly in dough shaping.Interior colorThe internal color of bread should be white and light milky white with luster,and the formation of its color is mostly the natural color of flour.AromaTo evaluate the flavor of bread,put the cross section of bread in front of your nose,and press the bread with both hands to smell its smell.If the sour taste is heavy,it may be that the fermentation time is too long,or the temperature of

5、 dough is too high when stirring.If the smell is light sweet,it proves that the fermentation time is not enough.Bread must not be musty or rancid.TasteBread,the normal staple food,should be slightly salty when chewed,and the bread does not stick to the teeth.If it sticks to the teeth,it means that the bread is not cooked.Tissue and structureHigh-quality internal organization structure is uniform,without large and small honeycomb cavities.Eight Characteristics of High Quality BreadFeature 1:The b

6、read looks round and fullFeature 2:The bread is elastic to touchFeature 3:Thin skin and uniform coloringFeature 4:The bread is large in volume and the bubble tissue is uniformFeature 5:Natural wheat flavorFeature 6:Open the bread and present it as filamentousFeature 7:Sliced bread with little fine slagFeature 8:Non-stick teethOnce you enter baking,it is as deep as the sea.We baking practitioners should be clear,knowing how to make bread,making bread well,and knowing bread are two levels of things.If you want to make yourself more professional and sophisticated in technology,you should have a quality appraisal standard for your bread every day to measure your technology.Thank for watching！you

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