What is the pretreatment of the bread ingredients in the bread production line?

What is the pretreatment of the bread ingredients in the bread production line ?

The basic production process of the bread production line is: processing and blending of raw and auxiliary materials - first and noodles - first fermentation - second preparation of dough - second dough treatment - second fermentation shaping - molding - pre-baking processing - baking - Cooling - (semi-finished processing) packaged finished product.

The raw material handling procedures and precautions for the bread production line are as follows:

1. Processing of flour

Temperature control: According to the region and season, the flour should be placed in a suitable environment for temperature adjustment before use, making it more suitable for processing requirements. In the winter, the flour should be placed in the production workshop or warmer place several days in advance to increase the temperature of the flour, which is beneficial to promote the fermentation speed of the yeast during use. In the summer, the flour should be stored in a low-temperature dry place and ventilated. Good to maintain the proper temperature of the flour, suitable for use and to extend the shelf life of the flour.

Screening: The flour must be screened before use. If necessary, it should be safely tested by a metal detector to prevent metal objects in the memory. At the same time, sieving can prevent other impurities from penetrating into the flour, and can also break the flour agglomerate by sieving, the powder is more delicate, and it is mixed with more gas, which is beneficial to the growth and reproduction of the yeast.

2. Treatment of yeast

Yeast itself is a biologically active bacteria, a biological loosening agent for making bread. Its quality and activity have an important impact on bread production. The pretreatment of yeast is also closely related to the quality of the product. The yeast pretreatment method is as follows: active dry yeast, can be dissolved with warm water before use and then added to the dough, but the water temperature can not exceed 60 degrees Celsius, do not mix with greasy or High concentration of salt solution and sugar solution, because salt and sugar are all bacteriostatic substances.

Fresh yeast must be removed from the freezer 4 to 5 hours before use to soften it, in order to gradually rejuvenate. Then, it is stirred and dissolved with 5 times or more of warm water of about 25 degrees, and it can be used after 5 minutes. It is worth noting that the fresh yeast taken out of the freezer should be soaked in water immediately, because some of the yeast cells will die due to excessive temperature difference.

3. Sugar

White granulated sugar is generally used in the production of bread. White granulated sugar is a crystalline body, so it should be stored in a cool and dry place to prevent the formation of a large number of crystal blocks and prevent moisture. When the bread is produced, it is dissolved in water and then fed to prevent the reverse osmosis of the granulated crystal sugar, causing the yeast cells to shrink and dying, thereby affecting the vitality of the yeast.

4. Grease

Most of the fat added to the dough produced in the production of bread is solid fat, and natural cream, pure animal butter, lard, margarine, hydrogenated ghee, and the like are generally used. Because liquid oil (except liquid ghee) is very fluid, and it will form an oil film around the protein molecules and yeast cells in the dough, affecting the water swelling of the protein and affecting the metabolic function of the yeast. Therefore, the above should be used in the production of bread. Solid oil.