Category:catering food
Question:
I would like to ask you how to do a number of delicious and nutritious cake? Bread, there is what is required machines?
Answer:
bread are made from flour, yeast, water, salt, as the basic raw material, through the modulation of dough, fermentation, shaping, táng hair, made of baking and other processes and the expansion of the soft products. Bread in general can be classified as follows:
1. By flavor categories
(1) staple food of bread: bread, staple food, by definition, that is, as the staple food for consumption. Staple food bread recipe is characterized by the ratio of oil and sugar is lower than that of other products. Staple food of bread in accordance with international practice, in order to calculate the amount of flour as a base, sugar consumption is generally not more than 10%, less than 6% fat. Mainly on the basis of bread is the staple food is usually consumed along with other non-staple food, so its unnecessary to add too many accessories. Staple foods include bread, flat bread items or top of the arc-shaped pillow, large round bread, French bread.
(2) Fancy Bread: many color varieties of bread, including bread stuffing folders, surface coating of bread, fried bread circle and the shape varies by species, and several other major categories. Its formula is superior to staples of bread, the ratio of its accessories belonging to the middle class. In order to calculate the amount of flour as a base, sugar consumption 12% ~ 15%, fat 7% ~ 10% of the amount, as well as eggs, milk and other accessories. Compared with the staples of bread, its structure is more soft, bulky, and tastes good, in addition to bread, the taste of their own, there are other raw flavor.
(3) conditioning of bread: part of secondary processing of bread, grilled bread and once again after the processing is made, the main varieties are: sandwiches, hamburgers, hot dogs, three. This is actually derived from the staple food of bread products.
(4) Danish butter bread: This is a new product developed in recent years, due to the use of more oil formulations, but also in the dough in the bag into a large number of solid fat, it belongs to a higher grade of bread products. The product features while maintaining the bread, but also near Pie (Pie) and Melaleuca cakes (Puff) such as West Point class of food. Come on the market, due to the melted tasty, exotic flavor, and more on the aroma, much welcomed by consumers in recent years to obtain more substantial growth.
2. Classified according to the degree of processing
(1) Finished: bulk bread, packaged bread, cakes, snacks.
(2) semi-finished products: frozen bread.
3. Source of goods classified in accordance with homemade bread, bread vendor.
Second, the fermentation of bread dough bread fermentation principles
principle is mainly constituted the basic raw materials of bread (flour, water, yeast, salt) the characteristics of the decision.
1. The role of
flour is a flour protein, carbohydrate, ash and other ingredients, in bread fermentation process, play a major role in the protein and carbohydrates. Flour protein mainly by gliadin, wheat gluten, wheat and wheat albumin globulin, composed of glutenin, gliadin to the formation of gluten quality of water-swelling. This gluten mass-energy with carbon dioxide gas during fermentation of dough expansion and expansion, and can prevent the overflow of carbon dioxide to improve the doughs ability to protect air, which is the bread products the formation of swelling characteristics of an important condition for the soft. Flour carbohydrates are mostly in the form of starch exist. Amylase starch contained in the appropriate conditions, can starch into maltose, and then continue into the supply of yeast fermentation of glucose needed for energy. The transformation of starch in dough effect on the growth of yeast plays an important role.
2. Yeast Yeast is a biological effect
expanders, face to face group add yeast, the yeast dough can absorb the nutrients in the growth and reproduction, and produce carbon dioxide gas, so that the dough to form enlarged, soft, honeycomb-like organizational structure. Yeast fermentation of bread play a decisive role, but should pay attention to usage. If you use too much dough in the gas production increased, the dough inside the pore wall of the rapid thinning of the dough holders of gas within a short time is very good, but time is extended, the dough too soon mature, holders of gas become worse. Therefore, the amount of yeast gluten quality and products according to needs. In general, the amount of flour, fresh yeast dosage of 3% to 4% of the amount of dry yeast for the amount of flour is 1.5% ~ 2%.
3. The role of water
bread and water is an important raw material production and its main functions: water can make the full absorption of proteins in flour to form a gluten network; water can make flour water absorption and starch gelatinization heat; water can promote the amylase decomposition of starch to help the yeast growth and reproduction.
4. The role of salt
salt can increase the quality of gluten in dough density, increase flexibility, improve the gluten strength of the gluten, if the dough in the absence of salt, fat táng group will be staying behind the phenomenon. Salt can be adjusted rate of fermentation, there is no salt in the dough ferment faster though, but the fermentation extremely unstable, easily over-fermentation, fermentation time, difficult to master. More salt will affect the vitality of yeast to ferment slowly. The amount of salt, flour dosage is generally 1% ~ 2.2%.
In summary, the four elements of bread dough are closely related, are indispensable, and their interaction is the principle of dough fermentation lies. Other accessories (such as: sugar, oil, milk, eggs, modifier, etc.) complement one another, they not only improve the flavor characteristics, rich in nutritional value, on fermentation also has a supplementary role. Sugar is a source of energy supply of yeast and sugar content of less than 5% when you can promote fermentation, more than 6% would be inhibited fermentation, fermentation rate becomes slow; oil can play a lubricant role of fermented dough to make bread products the volume of swelling and loose; eggs, milk and fermented dough to improve the organizational structure, increase gluten strength, improve the gluten of the holders of gas and fermentation of endurance, so that the dough more expansion force, while the supply of yeast nutrient to enhance the vitality of yeast.
Chinese:做面包的步骤都是什么呢？
类别: 餐饮食品
问题:
我想问一下大家如何做一些可口而且有营养的蛋糕？面包，还有需要什么机器？
回答:
面包是以面粉、酵母、水、盐为基本原料，经面团调制、发酵、成型、饧发、烘烤等工艺而制成的膨胀、松软的制品。面包一般可按以下方式分类：
1．按风味分类
(1)主食面包：主食面包，顾名思义，即当作主食来消费的。主食面包的配方特征是油和糖的比例较其他的产品低一些。根据国际上主食面包的惯例，以面粉量作基数计算，糖用量一般不超过10％，油脂低于6％。其主要根据是主食面包通常是与其他副食品一起食用，所以本身不必要添加过多的辅料。主食面包主要包括平项或弧顶枕形面包、大圆形面包、法式面包。
(2)花色面包：花色面包的品种甚多，包括夹馅面包、表面喷涂面包、油炸面包圈及因形状而异的品种等几个大类。它的配方优于主食面包，其辅料配比属于中等水平。以面粉量作基数计算，糖用量12％～15％，油脂用量7％～10％，还有鸡蛋、牛奶等其他辅料。与主食面包相比，其结构更为松软，体积大，风味优良，除面包本身的滋味外，尚有其他原料的风味。
(3)调理面包：属于二次加工的面包，烤熟后的面包再一次加工制成，主要品种有：三明治、汉堡包、热狗等三种。实际上这是从主食面包派生出来的产品。
(4)丹麦酥油面包：这是近年来开发的一种新产品，由于配方中使用较多的油脂，又在面团中包入大量的固体脂肪，所以属于面包中档次较高的产品。该产品既保持面包特色，又近于馅饼(Pie)及千层酥(Puff)等西点类食品。产品问世以后，由于酥软爽口，风味奇特，更加上香气浓郁，备受消费者的欢迎，近年来获得较大幅度的增长。
2．按加工程度分类
(1)成品：散装面包、包装面包、蛋糕、点心。
(2)半成品：急冻面包。
3．按照商品来源分类自制面包、供应商面包。
二、面包的发酵原理
面包面团的发酵原理，主要是由构成面包的基本原料(面粉、水、酵母、盐)的特性决定的。
1．面粉作用
面粉是由蛋白质、碳水化合物、灰分等成分组成的，在面包发酵过程中，起主要作用的是蛋白质和碳水化合物。面粉中的蛋白质主要由麦胶蛋白、麦谷蛋白、麦清蛋白和麦球蛋白等组成，其中麦谷蛋白、麦胶蛋白能吸水膨胀形成面筋质。这种面筋质能随面团发酵过程中二氧化碳气体的膨胀而膨胀，并能阻止二氧化碳气体的溢出，提高面团的保气能力，它是面包制品形成膨胀、松软特点的重要条件。面粉中的碳水化合物大部分是以淀粉的形式存在的。淀粉中所含的淀粉酶在适宜的条件下，能将淀粉转化为麦芽糖，进而继续转化为葡萄糖供给酵母发酵所需要的能量。面团中淀粉的转化作用，对酵母的生长具有重要作用。
2．酵母作用
酵母是一种生物膨胀剂，当面团加入酵母后，酵母即可吸收面团中的养分生长繁殖，并产生二氧化碳气体，使面团形成膨大、松软、蜂窝状的组织结构。酵母对面包的发酵起着决定的作用，但要注意使用量。如果用量过多，面团中产气量增多，面团内的气孔壁迅速变薄，短时间内面团持气性很好，但时间延长后，面团很快成熟过度，持气性变劣。因此，酵母的用量要根据面筋品质和制品需要而定。一般情况，鲜酵母的用量为面粉用量的3％～4％，干酵母的用量为面粉用量的1.5％～2％。
3．水的作用
水是面包生产的重要原料，其主要作用有：水可以使面粉中的蛋白质充分吸水，形成面筋网络；水可以使面粉中的淀粉受热吸水而糊化；水可以促进淀粉酶对淀粉进行分解，帮助酵母生长繁殖。
4．盐的作用
盐可以增加面团中面筋质的密度，增强弹性，提高面筋的筋力，如果面团中缺少盐，饧发后面团会有下塌现象。盐可以调节发酵速度，没有盐的面团虽然发酵的速度快，但发酵极不稳定，容易发酵过度，发酵的时间难于掌握。盐量多则会影响酵母的活力，使发酵速度减慢。盐的用量一般是面粉用量的1％～2.2％。
综上所述，面包面团的四大要素是密切相关，缺一不可的，它们的相互作用才是面团发酵原理之所在。其他的辅料(如：糖、油、奶、蛋、改良剂等)也是相辅相成的，它们不仅仅是改善风味特点，丰富营养价值，对发酵也有着一定的辅助作用。糖是供给酵母能量的来源，糖的含量在5％以内时能促进发酵，超过6％会使发酵受到抑制，发酵的速度变得缓慢；油能对发酵的面团起到润滑作用，使面包制品的体积膨大而疏松；蛋、奶能改善发酵面团的组织结构，增加面筋强度，提高面筋的持气性和发酵的耐力，使面团更有胀力，同时供给酵母养分，提高酵母的活力。