contact us
Follow us
1. The function of wake-up box
The purpose of waking up is to make dough gassy and bulky again, so as to get the volume needed for the finished product, and to make steamed bread and bread products have better eating quality. It is necessary to wake up the reshaped dough, regenerate the gas, make the dough bulky and get a proper size.
The main factors affecting the quality of steamed bread are temperature, humidity and time.
Temperature
For the range of wake-up temperature, it is generally controlled at 34-36 degrees Celsius. The temperature difference between inside and outside of dough is too high, which makes the dough wake up unevenly, resulting in inconsistent internal structure, rough external structure and insufficient internal fermentation of steamed bread. If the temperature is too low, it will wake up too slowly and take too long, which will affect the production cycle.
Humidity
The wake-up humidity had little effect on the volume, structure and granule of steamed bread, but had great influence on the shape, appearance and epidermis of steamed bread. When the humidity is too small, the surface moisture of dough evaporates too fast, and the product is prone to crack. When the humidity is too high, bubbles appear on the surface. After steaming, the bubbles shrink, leaving "fish eyes". The waking humidity of steamed bread is generally controlled at about 75%.
Time
The wake-up time is the third important factor to be controlled in the wake-up stage. Its length is determined by the temperature, humidity and other related factors (such as product type, product ingredients, etc.) of the hair-waking room.
2. Notes
The quality of finished products depends on the degree of awakening. Fermented dough with moderate fermentation has thin cortex, bright color, uniform inner honeycomb, white luster and softness; under-fermented dough has deep inner cortex, uneven inner honeycomb, thick film and light wine flavor; over-fermented dough has too light color, no luster but wrinkles, uneven inner honeycomb and sour taste. Therefore, mastering the fermentation degree can ensure the quality of finished products.
The purpose of waking up is to make dough gassy and bulky again, so as to get the volume needed for the finished product, and to make steamed bread and bread products have better eating quality. It is necessary to wake up the reshaped dough, regenerate the gas, make the dough bulky and get a proper size.
The main factors affecting the quality of steamed bread are temperature, humidity and time.
Temperature
For the range of wake-up temperature, it is generally controlled at 34-36 degrees Celsius. The temperature difference between inside and outside of dough is too high, which makes the dough wake up unevenly, resulting in inconsistent internal structure, rough external structure and insufficient internal fermentation of steamed bread. If the temperature is too low, it will wake up too slowly and take too long, which will affect the production cycle.
Humidity
The wake-up humidity had little effect on the volume, structure and granule of steamed bread, but had great influence on the shape, appearance and epidermis of steamed bread. When the humidity is too small, the surface moisture of dough evaporates too fast, and the product is prone to crack. When the humidity is too high, bubbles appear on the surface. After steaming, the bubbles shrink, leaving "fish eyes". The waking humidity of steamed bread is generally controlled at about 75%.
Time
The wake-up time is the third important factor to be controlled in the wake-up stage. Its length is determined by the temperature, humidity and other related factors (such as product type, product ingredients, etc.) of the hair-waking room.
2. Notes
The quality of finished products depends on the degree of awakening. Fermented dough with moderate fermentation has thin cortex, bright color, uniform inner honeycomb, white luster and softness; under-fermented dough has deep inner cortex, uneven inner honeycomb, thick film and light wine flavor; over-fermented dough has too light color, no luster but wrinkles, uneven inner honeycomb and sour taste. Therefore, mastering the fermentation degree can ensure the quality of finished products.
