Flour is the most important raw material for bread production. Only high quality flour suitable for bread production can produce high quality bread. Therefore, when choosing the special flour for bread, pay attention to the following points: Flour gluten. The variety of bread is due to the gluten forming a network structure, which constitutes the “skeleton†of the bread. Just like pouring reinforced concrete into a house, starch is better than cement, and gluten is like a rebar, forming a solid frame structure. Gluten is mainly composed of gliadin and glutenin in wheat endosperm at a ratio of 1 to 2. Gluten protein reflects the dough's toughness, elasticity, strength and resistance to stretching; gliadin reflects the extensibility and distensibility of the dough. Therefore, it is required that the special flour for bread not only contains more than two kinds of proteins, but also the ratio between the two must be appropriate. The interaction of these two proteins allows the dough to have both suitable elasticity, toughness, and ideal extensibility. 3. Fertility endurance. The main factors affecting the main fermentation of the dough are the gas production capacity of the yeast and the gas holding capacity of the dough. When the yeast's gas production and dough holding power reach the maximum at the same time, the baked bread has the largest volume and uniform internal tissues. The ideal fermentation time for the dough is a range, which is called fermentation endurance. The fermentation endurance is large, the yeast gas production volume and the amount of gas retained by the dough are relatively large, and the gas production rate can be synchronized with the gluten expansion rate to achieve the purpose of fermentation. The quality of flour determines the gas holding capacity of the dough. Only the flour has moderate gluten, good elongation, high yeast activity, high fermentation power, and high stamina. The balance between the two can make high quality bread. Therefore, when purchasing bread flour, it is best to use as much flour as possible with good protein, good quality, moderate gluten, and strong gas holding capacity and good extensibility. Most of the bread flours currently sold in China do not meet national standards. When manufacturers use, it is best to do flour into the factory for batch testing, adjust the production process parameters at any time to ensure the quality of bread. 4. Water absorption. It refers to the maximum amount of water added to a dough per unit weight of flour. The high water absorption rate of flour can increase the production rate of bread, and the moisture in bread increases, the crumbs are softer, and the preservation time is prolonged accordingly.
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2. Whiteness of flour. The color of the flour affects the appearance of the bread. The color of the milled flour near the center of the wheat kernel is whiter, and the gluten is not only of high quality but also of good quality. Foreign experiments show that the center of wheat endosperm has the best gluten, so the quality of flour can be judged according to the color of flour.
Experiments have shown that if the water content of the flour is low, the water absorption of the flour naturally increases. If the flour is fine, broken starch granules will increase. Damaged starch allows water to penetrate more easily and naturally absorbs water. In the United States, the content of damaged starch for bread is 8% to 9%. Therefore, it is recommended that manufacturers choose to use low-moisture, fine-grained flour with a certain amount of damaged starch granules when buying special flour for bread.
Making bread is the right choice for making bread
In Britain and the United States, bread is the staple food, and the output of special flour for bread accounts for more than 50% of the total amount of special flour. Bread is imported into Europe from Europe and the United States. Because it is suitable for large-scale industrial production, convenient consumption, and comprehensive nutrition, it has gradually been accepted by Chinese consumers.