What role does sugar play in flour? What role does sugar play in bread?

It depends on what you're doing, and the easiest thing is, of course, to add sweetness; In addition, in fermented foods, a small amount of sugar in flour can provide nutrients for yeast and promote fermentation; In baked goods, sugar undergoes caramelization reaction at high temperature to make the surface of the food bake a beautiful color; The sugar in the cake also has the function of making the product soft, smooth, delicate, antiseptic, etc., which can keep the product moisture, prolong the life of the product, and prevent aging.

In daily life, many people are very fond of eating steamed buns and xiaolongbao ingredients. Generally, the noodles are all made with batter, and we all know that steamed buns are generally all sweet. How to eat xiaolongbao is related to resting noodles.

Some people feel that their wake-up noodles have a peculiar smell, so why do they put white sugar on their sobering noodles? How can the awakened dough be sour?

What is the role of kneading the dough and putting sugar:

1. Add sugar when resting to enhance the taste and sweetness.

2. When the noodles are awakened, yeast powder, sweet baking powder, sodium carbonate and its dough are generally used at home, and the noodles will be very good, without adding sugar. Adding the right amount of sugar can balance the supply and demand of yeast, and more abundant nutrients are conducive to the alcohol of the batter.

3. Adding sugar when resting is a hobby or habit.

How can the awakened dough be sour?

Resting is the use of yeast anaerobic respiration to produce alcohol. Yeast, during aerobic respiration, dissolves the sugars in wheat flour to produce ethanol, which is the basic principle of wine making; When yeast dissolves the sugar in wheat flour during anaerobic respiration, it produces carbon dioxide and water, and the resulting vapor fills the batter with bubbles, and it is puffy and refreshing when it is steamed!

Edible soda ash, that is, face soda, is also called soda, and the chemical name is sodium bicarbonate. Edible alkali is the dough fermented in order to reduce the acidity value of the dough and neutralize the acidity. After the dough is fermented, the alkali is less and the steamed bun is sour, and the more steamed bun is a bit hard, and it is light yellow, and the taste is not very good.

The carbon dioxide and water converted by yeast during anaerobic respiration are transformed into carbon acid, which > shrimp beetle porcelain fan lame-carbonic acid. It is not a lactic acid bacteria, which are caused by the fermentation of lactic acid bacteria.

How to make dough with baking powder:

The whole process of resting is the whole process of shaping yeast. The principle is to convert a small amount of sugar into water and carbon dioxide according to the breeding of yeast. This small carbon dioxide particle in the batter will swell when steamed or baked, which will make the batter** white and loose.

1.When using baking powder to make noodles in winter, you need to knead the noodles with warm boiled water, put the noodles next to the stove, or put the washbasin in boiling water, and after a while, the batter will rise.

2.If you add some white sugar when baking powder is used in winter, it will not only reduce the fermentation time, but also have a stronger effect.

3.The growth and development temperature of yeast is around 30 degrees, and if this temperature is achieved when the dough is awakened, the batter will rise quickly, otherwise even if the dough takes a long time, the batter will not rise.

4.Soda is generally used as yeast powder at home, and a certain amount of edible vinegar can be added to the soda when applied, so that the steamed bun is not only soft, but also not too alkaline.

I'm still thinking about this hard now!

1. The main function of sugar in cake and bread making:

1) Sugar is an energy-rich sweetener in bakery products, and it is also the main energy of yeast;

2) Sugar has hygroscopicity and hydration, which can keep the product soft and increase the shelf life;

Sugar has the effect of caramelizing, providing color and flavor of the product;

3) Improve the physical properties of the dough and the internal structure of the bread.

2. The nature of sugar.

Hygroscopic and moisturizing properties of sugar: refers to the ability of an object to absorb and retain water. Sugar has a large hygroscopic substance. This hygroscopicity of sugar has a great impact on the quality of bread and can help increase the shelf life of bread.

2) Hydrolysis of sugar: disaccharides or polysaccharides are decomposed into monosaccharides or sugars with small molecular weight under the action of enzymes or acids. After stirring for a few minutes, the sugar in the dough is completely decomposed and converted into glucose and fructose under the action of invertase secreted by yeast.

Generally, yeast does not contain lactase and cannot be hydrolyzed into glucose and galactose as its nutrients, so the sugars that yeast can use are glucose, fructose, granulated sugar and maltose.

Caramelization of sugar: refers to the sensitivity of sugar to heat. Sugars combine with each other to form multimolecular polymers when heated to above their melting point, and are caramelized into a black-brown pigmented substance.

1.Sweetness is produced.

Sugar gives bread a pleasant sweetness.

2.Bake and color.

Sugar can have a coloring effect, which can give bread a golden color and increase appetite. It also increases the softness of bread, and sugar shortens baking time and reduces moisture loss in the oven.

3.Prevents bread from aging.

Sugar has hygroscopicity, such as sugar, molasses, syrup, etc., it can enhance the ability of bread to retain moisture, inhibit dryness and hardness and prevent bread aging.

4.Nutrients for yeast.

Sugar is also the energy for yeast to carry out biochemical actions**. Yeast ferments on converted monosaccharides, which produce a large amount of carbon dioxide, which increases the asymmetry volume.

5.The role of antiseptic.

A sufficient amount of sugar has good preservative and freshness properties, which can ensure that the bread will not deteriorate quickly without the action of preservatives and maintain good freshness.

Sugar has a caramelizing effect and provides color and flavor to the product. It has hygroscopic and hydration effects, making bread softer and increasing the shelf life of bread. It is the main energy of yeast. Improve the internal organizational structure of bread.

Hello! Sugar plays a role in promoting fermentation in bread. We put the right amount of sugar in the bread to make a big deal and eat it noisily. It can be seasoned at the same time!

Bread is a fermented food, and saccharogenic yeast relies on the converted monosaccharides for fermentation, producing a large amount of carbon dioxide, which increases the volume of bread.

Increasing the color of the bread makes the bread more golden, has a flavoring effect and can also promote yeast fermentation.

What role sugar plays in bread is as follows:

Sugar provides nutrients to yeast and is the main energy source for yeast fermentation**;

Increases softness and prolongs bread shelf life;

change the physical properties of the dough;

Increase the color and aroma of the bread crust, and play a charamelizing effect;

Change the internal structure of the bread to make the bread tissue soft and delicate and the dough bright;

sweetener and provide calories to the food.

It adds sweetness and can also play a role in coloring.

1.Bread to taste.

2.Colour the bread.

3.Bread moisturizing.

4.Gluten is soft.

5.Yeast nutrients.

6.Auxiliary mixing.

7.Anti-corrosion and dehumidification.

One. As a yeast nutrient to promote fermentation.

Yeast fermentation utilizes only simple sugars such as glucose, fructose, etc. Disaccharides (sucrose, maltose) are too large to penetrate the yeast cell membrane and cannot be directly used by yeast. Sucrose can be broken down into glucose and fructose by invertase or acid hydrolysis.

Amylase in flour can convert the broken starch in flour into maltose, which is decomposed into glucose by the action of maltase in yeast for yeast use. Sugar is the main fermentation of yeast**, which helps yeast reproduction and fermentation. Add a certain amount of sugar to the bread to promote the dough to rise.

It should not be too much, otherwise it will inhibit the growth of yeast and prolong the fermentation time.

Two. It has an effect on the water absorption rate and mixing time of dough.

Normal dosage of sugar has little effect on the water absorption rate of dough. When the sugar increases, the water absorption rate of the dough decreases, and the mixing time is prolonged, especially if the dough of the high-sugar formula (20%-25%) does not reduce the amount of water added or prolong the dough mixing time, the dough is not stirred enough, and the gluten is not fully expanded, resulting in the small volume of the bread and the rough inside. The reason is that water is needed for sugar to dissolve in the dough, and water is also needed for gluten formation and expansion, and sugar is formed to compete with gluten for water, and the more sugar there is, the less gluten absorbs water, delaying gluten formation and hindering gluten expansion, so it is necessary to increase the stirring time to fully expand gluten.

Three. Improves bread flavor and texture.

Sugar gives the product a certain sweetness and a variety of sugar-specific flavors. The caramelization of sugar and the Maillard reaction product are the products that produce a good baking aroma. Sugar retains bread softness and inhibits aging.

Sugar is not a soft material, but sugary bread colors quickly when baked, shortens the baking time, retains more moisture, and makes the bread soft. Bread with less sugar takes a long time to bake, is dry and hard, and is called hard bread.

Four. Sugar is a colorant.

Sweet bread is reddish-brown because of the caramelization and Maillard reaction when the sugar is heated. The remaining sugar refers to the amount of sugar left after the yeast in the dough is fermented, 2% sugar is enough for fermentation, usually the sugar content is more than 2%, so the remaining sugar remains. The more sugar left, the faster and darker the skin coloration, and the more intense the aroma.

Unsweetened bread, such as French bread and Italian bread, has a pale yellow crust.

Five. Antioxidant effect.

The amount of oxygen dissolved in the sugar solution is much lower than that in the aqueous solution, so the sugar solution is oxidant. Granulated sugar can be converted into invert sugar during processing, which is reducible, so it is a natural antioxidant. For foods with a lot of oil, these invert sugars form a protective factor for oil stability, prevent rancidity and increase shelf life.

Increases nutrients, provides calories, and is also a nutrient for yeast growth in bread and fermented pastries.

2) Improve the color and appearance of bread and baked and fried pastries.

3) Improve the taste and increase the sweetness of the product.

4) It is the flavor agent of the product.

5) It is a preservative and preservative of the product.

6) It is a gluten reducer for pastry dough.

7) It is a fixative for pastries.

1. Sugar can enhance the taste of bread and provide sweetness.

2. Make the bread soft, delicate and shiny.

3. Appropriate added sugar can help yeast release carbon dioxide and make the dough ferment better.

1.The role of yeast nutrients. Bread is a fermented food, and saccharoylate yeast relies on the conversion of simple sugars for fermentation, producing a large amount of carbon dioxide, which increases the volume of bread.

2.The role of baking coloring. Sugar has a coloring effect that gives bread a golden color.

3.The effect of water locking. Sugar shortens the baking time, reduces moisture loss in the oven, and increases the softness of the bread.

4.Effect on preventing aging of bread. Sugar is hygroscopic, and the addition of sugar to bread can make bread retain moisture, inhibit dryness and hardness, and prevent bread aging.

5.The role of antiseptic. Bread with a sufficient amount of sugar has the ability to preserve the freshness, which can ensure that the bread will not spoil quickly without preservatives and maintain a certain degree of freshness.

Sugar has a caramelizing effect and provides color and flavor to the product. It has hygroscopic and hydration effects, making bread softer and increasing the shelf life of bread. It is the main energy of yeast. Improve the internal organizational structure of bread.

The role of sugar is simply there.

1.Flavouring. 2.Chromatically.

3.Adjust the softness of the dough.

4.Provides yeast nutrition.

5.Running-in material auxiliary mixing material.

6.Hydrophilic and soluble in water.

1. The main function of sugar in cake and bread making:

1) Sugar is an energy-rich sweetener in bakery products, and it is also the main energy of yeast;

2) Sugar has hygroscopicity and hydration, which can keep the product soft and increase the shelf life;

Sugar has the effect of caramelizing, providing color and flavor of the product;

3) Improve the physical properties of the dough and the internal structure of the bread.

1. Add sugar: increase taste and improve nutrition.

Sugar is a kind of sweet flavor raw material, it is used in the production of steamed buns and steamed buns, mainly to increase the sweetness of the product, different sugars, its sweetness type and sweetness are different, and attention should be paid to the difference in selection.

Sugar is an important carbohydrate, which is easily absorbed and digested by the human body, and is an important substance that supplies heat to the human body**, and also plays a very important role in the regulation of human body functions.

Adjust the taste. Sugar can not only increase sweetness, but also add sugar to the filling, which can also play a role in removing fishiness, relieving greasyness, and improving freshness.

Feeds yeast and regulates fermentation.

Sugars are essential nutrients for yeast growth and reproduction. Sugar is added to the dough, which can be broken down into glucose under the action of various enzymes, which can be supplied to yeast as nutrients to promote the growth of yeast. At the same time, because sugar has a certain osmotic pressure, too much sugar can inhibit the growth of yeast.

Therefore, the control of the amount of sugar used in the preparation of the dough is a key.

Improve performance and quality.

Adding sugar to the dough can affect the water absorption of protein in the dough, adjust the swelling of gluten, and improve the properties of the dough by using the osmotic pressure of sugar. Due to the influence of sugar dehydration, products with high sugar content are generally softer after being cooked and cooled at high temperatures.

Increase shelf life.

Due to the influence of osmotic pressure of sugar, not only the water content in the product is reduced, but also the invading microorganisms can be dehydrated, and the crack growth of microorganisms can be inhibited, thereby extending the shelf life of the product.

2. Add eggs:

In order to make the noodles more gluten, and it is also very nutritious to eat.

Egg noodles are a kind of noodles made after adding eggs to flour, which is a common food in life, it has a smooth taste, full of toughness, and is much more delicious than ordinary noodles, and the nutritional value is much higher than ordinary noodles.

3. Add baking soda

It acts as a fermentation and makes the dough fluffy.