Bread production lineHow about the pre-treatment of bread ingredients?

The basic production process of a bread production line is: processing and blending of raw and auxiliary materials - kneading - fermentation - second dough preparation - second dough processing - second fermentation shaping - forming - pre baking processing - baking - cooling - (semi-finished product processing) packaging of finished products.

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

1. Processing of flour

Temperature control: Depending on the region and season, flour should be placed in a suitable environment for temperature control before use to make it more suitable for processing requirements. In winter, flour should be placed in the production workshop or a relatively warm place several days in advance to increase the temperature of the flour, which is beneficial for promoting the fermentation rate of yeast during use. In summer, flour should be stored in a low-temperature and dry place with good ventilation to maintain the appropriate temperature for use and extend the shelf life of the flour.

Sifting: Flour must be sieved before use, and if conditions permit, it should also be tested for safety using a metal detector to prevent the presence of metal objects. At the same time, sieving can prevent other impurities from infiltrating into the flour, and can also crush the flour lumps through sieving, making the powder finer and allowing more gas to mix in, which is beneficial for the growth and reproduction of yeast.

2. Treatment of yeast

Yeast itself is a bioactive bacterium and a biological loosening agent used in bread production. The quality and activity of yeast have a significant impact on bread production. The pre-treatment of yeast is also closely related to product quality. The yeast pre-treatment method is as follows: activity *. Before use, it can be dissolved in water at an appropriate temperature and then added to the stirred dough, but the water temperature should not exceed 60 degrees Celsius. Do not mix with greasy or high concentration salt and sugar solutions, as salt and sugar are both antibacterial substances.

Fresh yeast must be taken out of the freezer 4 to 5 hours in advance to soften it and gradually restore its vitality before use. Then stir and dissolve in water at a temperature of about 25 degrees Celsius, which is at least 5 times higher. After 5 minutes, it can be used for feeding. It is worth noting that fresh yeast taken out of the freezer should be immediately soaked and dissolved in water, as excessive temperature differences can cause some yeast cells to die.

3.砂糖

When producing bread, white sugar is generally used. White sugar is a crystalline substance, so it should be stored in a cool and dry place to prevent the production of large amounts of crystalline blocks and moisture. When producing bread, dissolve it in water before feeding to prevent the reverse osmosis of crystalline sugar particles from causing yeast cells to shrink and die, thereby affecting yeast vitality.

4. Oil and Fat

The oil added to the dough during bread production is mostly solid oil, usually natural butter, pure animal butter, lard, margarine, hydrogenated butter, etc. Due to the high dispersibility of liquid oil (excluding liquid butter) and the formation of an oil film around protein molecules and yeast cells in the dough, it affects the water absorption and swelling of proteins, as well as the metabolic function of yeast. Therefore, the above-mentioned solid oils should be used in the production of bread.