① Bread: special flour for bread should be selected, that is, high-gluten flour with protein content of1.5-13.5%, wet gluten ≥33%, ash ≤0.6% and stability time of farinograph ≥ 10.0min.
(2) Cookies, cakes, shortbread and twisted dough: special flour for cakes and cakes should be selected, that is, low-gluten flour with protein content of 7-9%, wet gluten ≤24%, ash ≤0.55% and stability time of farinograph ≤2.0min.
2. Yeast: It is a kind of biological leavening agent or leavening agent. The bread expands in volume and the tissue is loose and soft.
3. Water:
① Make flour protein absorb water to form gluten "skeleton", make starch absorb water to gelatinize, and dissolve various raw and auxiliary materials to form homogeneous dough.
② Control the hardness of dough.
③ Control the dough temperature.
④ Extend the shelf life of bread products.
4. Salt:
① Control the dough fermentation speed.
② Improve the flavor of the product.
③ Enhance the strength of dough.
(4) Improve the inherent color and whiteness of bread.
5, sugar:
① Increase nutrition and provide calories, which is also the nutrition for yeast growth in bread and fermented cakes.
② Improve the color and appearance of bread, barbecue and fried cakes.
③ Improve the taste and increase the sweetness of the product.
④ The flavor of the product.
⑤ It is a gluten reducing agent for pastry dough.
⑥ It is the coagulant of cake.
6. Eggs:
① It is a cake foaming agent.
(2) It is a dough enhancer.
③ It is the preservative of the product.
④ Improve the color of products.
⑤ Increase the aroma of the product.
⑤ Increase the nutritional value of the product.
7. Milk powder:
① Increase the nutritional value of the product.
② Improve the color of the product.
(3) It is a dough enhancer.
④ It is a product preservative.
⑤ It is a product quality improver.
⑤ Adjust the dough fermentation speed.
⑦ Improve the water absorption of dough.
8. Emulsifier:
① Emulsify, mix and homogenize various materials.
② Improve the strength of dough and increase the volume of bread.
③ It is the preservative of the product.
④ It is the frother of the cake.
9. preservatives and antioxidants
① Anticorrosion and oxidation resistance
② Inhibit bacteria or delay the occurrence of pungent taste.
10, glycerol and sorbitol
(1) Moisturizes and locks water.
② Synergistic seasoning
③ Synergistic increase of Maillard reaction.
④ Collaborative anticorrosion.
1 1, others: thickener, fixing agent, sweetener, enzyme preparation, improver, leavening agent, wet gluten, glutinous rice flour, starch, essence powder, emulsified paste, SP, mugwort powder, flavor enhancer, etc. See the author's original "Baking Materials" for details.