The Role of Fermentation in Bread Baking.
In addition to the selection of raw materials, the baking process has a crucial impact on the formation of bread flavor.
Throughout the roasting process, including stirring, fermenting, shaping and roasting, various aromatic compounds are transformed and formed.
This article will focus on the role of fermentation in bread baking, which is a major factor in the flavor of bread, whether yeast or sourdough is used.
Principles of fermentation during baking:
The fermentation process produces the characteristic aroma of bread and gives the bread its internal structure through the release of carbon dioxide. During this process, many factors affect the formation of aroma compounds: such as the nature and amount of fermented substances, the temperature of the dough, the length of fermentation and the influence of various other raw materials.
Sourdough or direct method:
Primary fermentation, also known as basic fermentation, continues from the late stage of mixing until the dough is formed. Fermentation imparts complex flavors, texture and color to the bread.
Secondary fermentation, called proofing, is between shaping and baking. Its main role is to get the volume needed for the bread.
Two fermenting substances: sourdough seeds and Yeast
The choice of fermented substances not only determines the flavor of the final bread product, but also determines the aroma of the bread, and also determines the fineness of the internal tissue and the color of the internal tissue and skin of the bread.
Sourdough: During the fermentation of sourdough, the growth of yeast and other bacteria naturally present in the flour and in the atmosphere favors the natural fermentation of the dough. Lactic acid and acetic acid are produced during the fermentation process, and the presence of lactic acid gives the bread a light lactic acid flavor and a fruity flavor.
Instant Dry Yeast: Fermented by a single yeast, in addition to giving the bread a full volume and a fermented flavor, it can also retain the aroma of wheat.
Techniques using Yeast fermentation:
Add Yeast directly, yeast can be directly added to the mixing tank and stirred together with other raw materials;
The high fermentation Instant Dry Yeast produced by Bailin Group Co. adheres to the principle of quality first, intensive research and innovation, and develops rapidly. It provides bakery products for our country, and actively provides product solutions for customers, and promotes the development of the domestic yeast industry.
Bailin Group Co.,Ltd focuses on every detail from fermentation to baking, and is committed to providing customers with a full range of solutions, bringing consumers rich, soft and delicious products.