The role of various raw materials in bread

1. Flour is the most important ingredient, and its function is to form an air-holding viscoelastic dough. Yeast is one of the basic components, and its main function is to convert fermentable sugar into carbon dioxide and alcohol. The carbon dioxide gas produced by conversion increases the volume of dough.

2. Salt can strengthen gluten and improve bread flavor: shortening is an important auxiliary material in bread production. Bread with oil stays soft and delicious longer than bread without shortening.

3. Milk or milk powder: Milk has a unique milk flavor, which can make the bread core tissue delicate, soft, loose and elastic. The addition of eggs enhances the nutrition, gluten and softness of bread, and when combined with milk and various sugars, the flavor of the product will be more pleasant.

4. There are several reasons for adding sugar: sugar can supply yeast food, improve fermentation conditions, adjust bread flavor, improve baking characteristics and make the skin beautiful. A certain proportion of sugar can prolong the shelf life and enhance the softness of the product.

Extended data:

Precautions:

1, it is best to leave the bread for two hours after baking. Freshness is the basic element of good bread. The freshly baked bread smells delicious, and it tastes like cream. The taste of bread itself can only be tasted after it is completely cooled.

2. Some cheese, cream and butter used for bread in the market are high in saturated fat and should not be eaten more. Some breads contain high calories, because salt, sugar and edible fat are added in the process of making.

Don't spread too much jam on toast: pay attention to the ingredients that match the bread. Users generally don't like white bread, so they add all kinds of jam on it to make sandwiches. The added ingredients have different calories. Pay special attention when eating. If you don't need strenuous activity, you must choose something with lower calories.

Baidu encyclopedia-bread