What causes toast bread to collapse, and why does toast bread sink inward after it comes out of the

Toast shrinks after baking is a common phenomenon, mainly caused by insufficient gluten content and insufficient gluten level. When producing toast bread, high-gluten gluten should be purchased, generally requiring more than 36% gluten. And in the formula, oxidized bread additives should be used, and the amount of salt should be above, so that the dough has enough gluten content and gluten degree, and the bread is not easy to shrink after baking.

When baking toast bread, the oven temperature should be lowered at a later stage, and the baking time should be extended to reduce shrinkage caused by excessive bread moisture. After the toast is baked, it should be demolded immediately, not cooled in the mold, if it cannot be removed immediately, the baking tray should be placed obliquely to disperse the steam from the side of the baking mold, otherwise it will also aggravate the shrinkage of the bread.

Bread collapse is caused by the accumulation of steam inside the toasted bread. The steam is gradually released to the outside, but in the process, the bottom absorbs the steam and softens, becoming unable to bear its own weight and deforming.

Toast is a very basic bread in life, it seems simple, but there are usually a lot of small problems when making it For your description and some common reasons for failure, I have listed a few, I hope it will help you:

The toast will collapse at the waistIn general, it is normal to have a little waist cinching, because the toast has a high water content, and the finished toast will be particularly soft.

There are two scenarios for a toast waist to collapse:

1. Tuck in the waist when baking in the oven.

The reasons are as follows: flour is low in protein and does not have enough gluten.

Excessive secondary fermentation.

Too much oil, sugar, and water.

Reasons for tightening the waist after baking:The oven temperature is too low and it is not cooked.

The toast was not demolded in time after it came out of the oven.

Toast is a very basic bread in life, it seems simple, but there are usually a lot of small problems when making it For your description and some common reasons for failure, I have listed a few, I hope it will help you:

First, the toast is not drawn

The glove film was not kneaded.

Caused by insufficient gluten in flour.

Second, the toast is small in size and not high in expansion

If the amount of yeast is insufficient or the yeast used is incorrect, it is recommended to use yeast that is resistant to high sugar.

The flour used has too low protein content and too weak gluten.

When the dough is being mixed, the time is not in place or the mixing time is too long.

Over-shaping, destroying gluten.

The secondary time fermentation is insufficient.

Bake too low or too high.

3. The internal tissue of toast is rough

The dough is too hard. The fermentation time is too long or the fermentation temperature is too high.

The exhaust is not sufficient when the toast is shaped, and the roll is not rolled well when rolling, and the roll is too loose.

There is too much dry powder used during plastic surgery.

The dough is not sufficiently greased.

Fourth, the waist of the toast will collapse

In general, it is normal to have a little waist cinching, because the toast has a high water content, and the finished toast will be particularly soft.

There are two scenarios for a toast waist to collapse:

1. Tuck in the waist when baking in the oven.

The reasons are as follows: flour is low in protein and does not have enough gluten.

Excessive secondary fermentation.

Too much oil, sugar, and water.

2. The reason for tightening the waist after the oven:

The oven temperature is too low and it is not cooked.

The toast was not demolded in time after it came out of the oven.

Fifth, the toast crust is very thick

Over-baking: Long-term low-temperature baking will caramelize the surface of the toast and form an excessively thick skin; In this case, it is necessary to adjust the appropriate temperature.

Fermentation time is too long: Excessive fermentation will cause excessive oxidation of the skin, thereby inhibiting the baking elasticity inside the bread, reducing the expansion force, weakening the internal heating, which will lengthen the baking time and thicken the skin. At this time, the fermentation time can be reduced.

If there is too much water loss, steam can be added to the furnace chamber to replenish moisture during baking.

1.Under-baked. 2.

The dough is excessively soft. 3.The weight of the dough is not appropriate relative to the baked model.

The direct cause is that the outer crust and soft inner side of the bread itself are not strong enough. When the bread is baked at high temperature, it is cooled at room temperature, and the water vapor filled with the inside of the bread is released through the outer crust, so that the outer crust of the bread is moist.

Increase the amount of yeast. For newly purchased yeast or yeast that has been stored for too long, check its fermentation power before use, and do not use expired yeast. Choose flours that are high in gluten.

Correctly grasp the mixing time, the time is short, the gluten can not be beaten, and the gluten formed is easy to break for a long time. The amount of salt should be controlled between 1% and flour. Reduce the amount of sugar in the formula.

Add improver. The degree of proofing should be 2 to 3 times the original volume.

There are many reasons why toasted bread will collapse, such as poor gluten in flour, too large awakening, and inappropriate ratio of various accessories.

1. The fermentation time is too long, the volume is too large, and it can be baked after fermentation to 8 percent.

2. The baking time is short, not fully ripe, the temperature should be appropriately reduced, such as more than 400g of bread should be used under the fire 180 200 degrees. Heat about 160 degrees. The time is around 25 minutes.

3. Demold the baked toast immediately. If you don't demould, there will be a collapse phenomenon 4 I think the most important thing is that you add too much water... In this way, the soft dough will collapse when baked.

Toast bread is relatively large, and this kind of bread is easy to sink inward if it itself, but if you want to study the reasons in detail, you have to review from the following aspects:

1. The dough formula is wrong, the moisture content in the formula is too high, and the dough is too soft and the support is insufficient;

2. The dough is kneaded too much, the gluten in the dough is broken, and the technical support is insufficient when the dough is proofed, and it is easy to collapse;

3. The amount of dough is insufficient, for example, 300 grams of dough are placed in a 450-gram mold, then when the dough reaches a sufficient volume, the internal tissue pores are large and the supporting force is not enough.

The reason for the shrinkage is precisely due to the excessive amount of "flexible material" in the bread.

Bread is made of flour, salt, yeast and water as the basic raw materials, stirred into a dough, after a proper fermentation process, shaped, and then fermented to complete the baking. The water absorption rate of high-gluten powder is generally between 60% and 64%, that is, when the high-gluten powder is 100g, the water volume is 60-65g. The water absorption rate of medium gluten powder is between 55 and 58, and that of low gluten powder is between 50-53.

Fats and fats in bread lubricate gluten and enhance the taste. Dairy products can delay the aging of bread, and eggs can increase the softness of bread. Different degrees of waist reduction have met a necessary condition, that is, an egg has been knocked into the dough of toast

Toast bread is relatively large, and this kind of bread is easy to sink inward if it itself, but if you want to study the reasons in detail, you have to review from the following aspects:

The dough formula is wrong, the moisture content in the formula is too high, and the dough is too soft and the support is insufficient;

The dough is kneaded too much, the gluten in the dough is broken, and the technical support is insufficient when the dough is proofed, and it is easy to collapse the hall mountain;

The amount of dough is insufficient, for example, 300 grams of dough is placed in a 450-gram mold, then when the dough reaches a sufficient volume, the internal liquid tissue has large pores and insufficient support;

If the bread is not baked enough, and the dough is too tender or undercooked, then the toast will collapse when it cools after it is demolded;

The bread is not demolded immediately after it is baked, resulting in the bread first expanding and then collapsing after losing pressure;

After the bread is baked, it is immediately demolded without a shock and exhaust, which will also cause the bread to expand and collapse after losing pressure.

The above are all potential reasons that may lead to the collapse of the quality of the bread, so it is necessary to review and rule out them one by one.