Why do you need to add sugar before adding salt in the process of making bread?

Why do you need to add sugar before adding salt in the process of making bread? To make bread, you must have salt (one of the four main ingredients of bread). You don't need to add sugar, but sugar is a nutrient of baker's yeast, which can make bread moist and keep soft.

Make the color of bread more beautiful. Salt and sugar can be put together, but they must be separated from yeast. )

Why are red dates sweet? Is sugar added in the production process? Of course, there is no sugar in it. Just like some foods, they will taste like sweet honey in the process of natural growth, which has a lot to do with sun exposure, absorbed nutrition and so on.

How to make bread? The first step in the bread-making process is to understand flour first! To make bread, you need to use high-gluten flour, which is one of the keys to delicate bread organization. High gluten flour refers to flour with a particularly high content of protein, which is generally above 1 1.5%, with an average of 13%. Some TX said that supermarkets can't buy high-gluten flour. My advice is to look for it in a large supermarket or simply buy it online. After all, it is essential to make bread. Jiaozi flour is not high gluten flour-this requires special attention. I don't know where the concept of "jiaozi flour is high gluten flour" came from, but I know it is deeply rooted in many TX minds. As long as you pay a little attention, you will find that the protein content of jiaozi flour is mostly between 10- 1 1%, which can't meet the standard of high-gluten flour and still belongs to the category of medium-gluten flour. However, the content of protein in medium gluten flour is the highest, so it can be used as a stopgap measure without high gluten flour. How to judge the gluten of flour? There is the simplest way. Grab a handful of flour, rub it with your hands and loosen your hands. If the flour is scattered immediately, it proves that the gluten is high. If the flour remains lumpy, it proves that the gluten is very low. The second and most important step: mixing the dough. There is a saying that in the process of bread making, correct fermentation affects the quality of bread by 90%. I deeply disagree with this. In my opinion, the mixing of dough and the fermentation of dough are in the same important position, which also affects the success or failure of bread. Attention! Understanding the importance of bread mixing will help you make successful bread! Mixing noodles is what we commonly call "kneading noodles". Its purpose is to form gluten. In order to help you understand this concept, I must talk about the formation process of gluten and its role in bread making: gluten is a dense, reticulate and elastic structure composed of wheat and protein. After adding water to the flour, protein in the flour will gradually gather to form gluten through continuous stirring. The longer the stirring time, the more gluten is formed. Gluten can wrap the air produced by yeast fermentation, forming countless tiny pores. After baking, protein solidifies to form a solid structure, which supports the bread structure. So the amount of gluten determines whether the texture of bread is delicate enough. Less gluten, rough tissue and large pores; Gluten, fine tissue and small pores. This is why high-gluten flour is used to make bread. Only a high content of protein can form enough gluten. It should be emphasized that only wheat protein can form gluten, which is the characteristic of wheat protein. No other protein has this property. Therefore, only wheat flour can make soft bread. Other rye flour, oat flour, miscellaneous grains flour, etc. Can't form gluten, it must be mixed with wheat flour to make bread. Some bakers will use 100% rye flour to make bread, but the texture of this bread will be very dense, because there is no gluten, and delicate tissues cannot be formed. (TX once asked: If I add some protein to medium gluten flour, will it become high gluten flour? Now you should understand that unless wheat protein is added, adding any other protein such as soybean protein and milk protein will not affect the gluten content. ) the process of kneading dough: kneading dough is a very hard work. In order to produce enough gluten, we must spend a lot of energy on kneading dough. Breads from different places need to be kneaded to different degrees. Many sweet breads don't need much gluten to keep them soft enough. They only need to be kneaded to the expansion kit stage. Most toast needs to be kneaded until it is full. What are the expansion package phase and the full phase? Through continuous stirring, the strength of gluten gradually increases and it can form a film. Take a small piece of dough and open it by hand. When the dough can form a transparent film, but the strength of the film is average, after being punctured by hand, the broken edge is irregular. At this point, the dough is in the stage of expanding the kit. Continue to stir until the dough can form a tough film, which is not easy to break by hand. Even if it is punctured, the fracture will appear smooth and round due to tension. At this time, the dough has reached a complete stage. About what kind of bread needs to be kneaded to what stage, there will be instructions in each recipe, and you can follow the recipe. If mechanical stirring is used, excessive stirring is also common. After the dough is kneaded to a complete stage, if it is still stirred, the gluten will break, the dough will become soft and collapse, and lose its elasticity, which will eventually lead to the roughness of the finished product. Therefore, excessive stirring should be avoided as much as possible. If you knead dough by hand, are there any skills? Yes Everyone will develop their skills in the process of kneading dough. There was no blender before. At that time, the baker put the dough on the stone platform, and his body was close to the stone platform, helping to knead the dough with the strength of his body and buttocks. At that time, bakers were often tough. Housekeeping doesn't need to knead so much dough, it will be much easier. The strength and speed of kneading are the key. Accelerating the kneading speed can often greatly shorten the kneading time. In addition, you can also use throwing, hitting, rolling and so on. But in short, kneading dough is hard work. Some recipes have very high water content and are very sticky, so it is very difficult to knead by hand. At this time, you can stir with a rolling pin, but it will take a lot of effort. Therefore, even if you like and insist on kneading dough by hand, it is necessary to buy a toaster to help you. There are many other kinds of kneading dough: the purpose of kneading dough is not only to produce gluten, but also to make yeast, oil and sugar evenly distributed in dough. Mixing is also a part of kneading dough. In this regard, many TX companies use the post-oiling method, that is, kneading materials other than butter into dough, and then adding butter. In fact, adding butter in advance is more conducive to the even distribution of oil in dough. You can try a method: just like the butter-feeding method for making cream cakes, first stir butter, sugar, eggs and other materials evenly, then add water or other liquid materials, stir a little, and finally add flour and yeast to knead into dough. All kinds of sweet bread are very suitable for this method, which can create a more uniform emulsification system. The third and second important step is that dough fermentation is a complicated process. Simply put, yeast decomposes starch and sugar in flour to produce carbon dioxide gas and ethanol. Carbon dioxide gas is wrapped by gluten, forming uniform and fine pores, which makes the dough swell. Fermentation needs proper control. Insufficient fermentation, small size, rough texture and insufficient flavor of bread; Excessive fermentation will make the dough sour and sticky, making it difficult to operate. Primary fermentation, intermediate fermentation and secondary fermentation: Unless time is very tight, we can stir the dough after primary fermentation, set it and bake it. At other times, secondary fermentation is needed. Because the product fermented once, no matter its texture or flavor, can't be compared with the product fermented twice. In the professional field, primary fermentation and secondary fermentation have two special words to reflect their differences (fermentation and proofing), while in home making, we only need to know that delicious bread is made by secondary fermentation. Long-term fermentation will increase the flavor of bread, so some recipes use refrigerated fermentation, and through long-term fermentation at low temperature, bread with unique taste can be obtained. However, cold storage fermentation has a disadvantage, that is, the fermentation time is not well controlled, which easily leads to over-fermentation or under-fermentation. In modern times, this shortcoming has been solved, that is, the cold storage fermentation is combined with the middle seed method, and the simple cold storage fermentation method is no longer used. In this regard, I will make a detailed blog post on China law in the future. The first fermentation, how to judge that it has been fermented? The dough of ordinary bread can generally be fermented to 2-2.5 times the size. If you dip your finger in flour and poke a hole in the dough, the hole will not retract. If the dough around the hole collapses, it means that it is over-fermented. Fermentation time is related to the sugar content, oil content and fermentation temperature of dough. Generally speaking, ordinary dough needs about 1 hour at 28 degrees. If the temperature is too high or too low, the fermentation time should be shortened or extended accordingly. After the first fermentation, we need to lose weight on the dough Vent the fat dough, "thin" it again, then cut it into the required size, knead it into smooth balls, and carry out intermediate fermentation. In the middle of fermentation, I woke up again. The purpose of this step is for the next plastic surgery. Because if it is not proofed, the dough will be difficult to stretch, which will bring trouble to dough forming. Intermediate fermentation can be carried out at room temperature. General 15 minutes. After the intermediate fermentation is completed, we can shape the dough into the required shape. This is also a very important one, which directly determines whether the bread you make is beautiful enough. The shaping method of each kind of bread is different, and you can follow the recipe. It should be noted that all the gases in the dough must be paid attention to when molding. As long as there is gas left in the dough, it will eventually become a big hole when baked. The second fermentation (also called final fermentation) is generally required at a temperature of about 38 degrees. In order to keep the dough from losing water, there should be more than 85% humidity. Many TX asked me how to keep this temperature and humidity condition. Industrial production has a special fermentation box. However, there is no such condition for home cooking, so we have to settle for the second best and try our best to create a similar environment: arrange the dough on the baking tray, put it in the oven, put a plate of boiling water at the bottom of the oven and close the oven door. Water vapor will produce the required temperature and humidity in the enclosed space of the oven. When using this method, it should be noted that when the boiling water is gradually cooled, if the fermentation is not complete, it needs to be replaced in time. The final fermentation usually takes about 40 minutes. Ferment until the dough is twice as big. The fourth step is almost successful-before baking, we need to brush some liquid on the bread surface to make the baked bread have beautiful colors. These brush liquids are water, milk, whole egg liquid, egg liquid or yolk liquid. Different brush liquids have different effects. For example, water is mainly used to brush the surface of hard bread; Whole egg liquid is suitable for most sweet bread. The specific brush solution will be given in the prescription. When baking the last fermented dough in the oven, be careful not to touch the dough hard. At this time, the dough is very soft and delicate, and a little force may leave ugly marks on the surface of the dough, so be more careful. When baking, according to the temperature and time given in the recipe. Pay attention to observation, and don't color too deeply to affect the appearance. The fifth step is the storage of bread, which many TX may ignore. Fresh bread is soft, but it will harden if it is not stored properly. In fact, bread can remain soft for a long time as long as it is made through the correct steps. If your bread hardens after a few hours, it may be time to consider whether there is a problem with the method of making it. Bread can generally be stored at room temperature. If you want to keep it for a long time, you can put it in the freezer of the refrigerator. When you want to eat, take it out and bake it in the oven to restore softness. But-never put it in the refrigerator! The temperature in the cold storage room will accelerate the aging of starch in bread and greatly shorten the storage period of bread. At this point, this article is coming to an end. Do you have any questions about bread? Yes, and there must be a lot! Every different kind of bread will encounter different problems. After mastering the basic theory, it is very important to learn to analyze the problems that appear every time, so as to continuously improve your level. It is not a distant dream to make bread that tastes as good as or even better than those sold outside.

What's the difference between adding salt first and adding salt later when making bread? Gluten in dough is easy to form, which is the same as the effect of later oiling.

But it is not convenient to dissolve, and very fine salt is needed. Except for large commercial mixers, there is generally no need to add them later.

How to make bread iron "bread iron" is actually a kind of steelmaking raw material, and there will be many holes in the process of cooling molten iron into blocks, so it is named because its shape resembles bread. "Bread iron" is generally traded between enterprises. According to relevant regulations, "bread iron" cannot be purchased as waste.

Add salt first or later when cooking. Why? Second, putting salt in the later stage can reduce the loss of vitamins in vegetables and will not destroy the protein of meat. Therefore, it is necessary to add salt when the dish is about 80% ripe.

1. Dishes with salt at the end of stir-frying: when stir-frying sliced meat, stewed meat, Chinese cabbage, young garlic shoots and celery, put the dishes in the pot when the fire is high and the oil temperature in the hot pot is high. It is best to put the salt in the pot when all the dishes are cooked, so that the fried dishes are tender but not old.

2. Salted dishes before cooking: When steaming a piece of meat, when burning whole fish and fried fish pieces, marinate them with appropriate amount of salt before cooking, which will help the salty taste penetrate into the body. Make fish balls, meatballs, etc. First put a proper amount of salt and starch in the minced meat, stir well before eating water, so that you can eat enough water and the cooked fish balls and meatballs are fresh and tender. For some fried, fried and fried vegetables, salt should be added to the raw materials before hanging and sizing, so that the paste can be closely adhered to the raw materials without taking off the robe.

3. Salted dishes before eating: lettuce, cucumber and other cold dishes, too much salt will make their juice overflow and lose their crispness. If you can put salt before eating, marinate it a little and drain the water, and add seasoning, it will be crisper, more refreshing and more delicious.

Iodized salt is a special health-care salt mixed with a small amount of iodide (such as potassium iodide) to prevent iodine deficiency. ) or iodate with high salt content (including salt needed in seasoning food processing). Because iodine is easy to be destroyed, in order to ensure the quality of iodized salt, prevent the volatilization of iodine and meet the hygiene requirements, it is necessary to master the storage and consumption methods of household iodized salt.

(1) It is best to use a salt storage tank made of ceramics or a dark glass container to hold iodized salt and cover it.

(2) Containers for storing iodized salt should be placed in a cool and dry place to avoid sun exposure and absorb rapid moisture; Leave the stove to avoid being affected by high temperature and dissolve and decompose iodized salt.

(3) the storage time of iodized salt should not be too long, and it should be bought as you use it, and then added after use; Don't put other foods in iodized salt to avoid pollution and deterioration.

(4) When cooking, cooking fish and cooking soup, salt should not be put in too early, but should be put in when the food is almost cooked or before cooking, which can prevent or reduce the volatilization of iodine and ensure the iodine content in iodized salt.

Bread crumbs are made by using materials.

Any of the following can be used as bread crumbs.

Toast or toast side right amount

A moderate amount of bad bread.

Proper amount of steamed bread

The more the amount, the longer the time, the shorter the amount, depending on the state of the bread, just pinch it with your hand.

Bread crumb method

Oven method: cut the bread into small pieces, spread it on a baking tray, bake it in the oven at 125 degrees for 30 minutes (this time is not fixed, depending on whether the bread is crisp or not), turn the bread over from time to time, heat it evenly, and then take it out and cool it thoroughly.

Microwave oven method: cut the bread into small pieces, spread it on a plate, put it in a microwave oven, heat it for 2 minutes, turn it over, beat it for 1 minute, and let it cool completely until the bread becomes crisp (if it is not crisp, repeat the above actions).

Put the baked bread in a fresh-keeping bag and crush it with a rolling pin.

It can also be pulverized in a cooking machine, blender or pulverizer. This method should not take long. Check the status for a few seconds, and don't crush it too much.

After crushing, sieving. If there are still large particles, continue the previous action until it can be screened.

Like a plate of sand.

What is the function of adding salt and wine in kimchi production? Salt is added to remove water, and another is for sterilization, but this effect is small; Adding wine, if it's sorghum wine, is to get the yeast out of the wine. If it's other wine, I don't know. It's probably for seasoning.

Is sugar added during the production of Fuding white tea? No, do you think sugar cane is a little sweet after drinking it? The most traditional Fuding white tea process is very simple, that is, the tea leaves are collected, spread flat on bamboo grates, and dried in the open air for three days to let the tea leaves wither naturally. Then, after carbon culture twice, the water content is controlled at about 5%, and then the temperature is kept at a certain temperature for one to three months in a light-proof, moisture-proof and odor-proof environment, so that the internal heat of carbon culture will subside, and then the traditional new tea will be put on the market. If you can buy Fuding white tea every March and April, there are two possibilities. First, artificial intervention withering, such as high-temperature blast, or sun room. The tea made in this way has a technical fragrance and feels unnatural. Two: the internal heat has not returned to the net, or the last fire was made by electricity. Because electric curing is a sealing operation, tea leaves will regain moisture due to water vapor condensation during the cooling process, and there will be a taste that I personally can't describe in words. It has a certain influence on the aroma of tea. This aroma, which is different from carbon culture, will disappear after three years under good storage conditions, and it is uncertain whether it will have a long-term impact in the later period of Chen Fang.

PS: I am a tea merchant, so, the opinions of my family! Please ask more questions, see more, drink more and smell more! It is most important to form your own judgment standard!