Don't think that the bread is salt-free, and the proper salinity is better! -Huaqiang Electronic Network

Heng Jiaxing AO3401

Probe domestic double-head probe 038-BB-5.7L The shape of the two ends of the needle is outside the pointed needle

The biggest feature of bread is that it is sweet and not greasy. It can also be made into salty bread. It is suitable for all ages and is suitable for any group of people. However, ensuring green, healthy, fresh and clean bread is the first choice for people with high quality of life.

According to different techniques, taste and taste, bread can be divided into many categories, but almost no matter what flavor of bread, almost all use salt. The basic material for making bread is the protein contained in wheat flour (high-gluten flour, yeast, salt, water) wheat flour, which is made into a bread embryo by adding water and squeezing and becoming elastic. In order to ferment the bread embryo, yeast is essential. So what is the role of salt in the end? There are not many people who eat bread and feel salty, but if the bread is not salted, you can taste it. Bread without salt, without any taste. Then, for bread, salt plays an important role in the taste of bread. In addition, by adding salt, it is also possible to stabilize the two proteins contained in the wheat flour gluten, to make a tight bread embryo, and also to prevent the increase of the bacteria in the bread embryo, thereby effectively inhibiting the growth ratio of the yeast. It is most appropriate to add about 2% of the required flour. The surface contains the amount of salt (reference value), the long side contains 1.2% of the salt, the French side contains 1.5% of the salt, the croissant 1.2%, the Danish pastry fruit cake contains 0.5% of the salt.

The role of the salinity meter in bread making:

1.

Confirm whether the salt penetrates the entire bread embryo

2.

Confirm if you forget to put salt.

It is recommended to use PAL-SALT PROBE

Digital display type salinometer

To measure the salinity of the bread embryo, it is very convenient to insert the probe into the bread embryo for measurement.

In addition, if you need to measure the sugar content of jam and cream, you can use

Brix meter

PAL-1 or PAL-3

Brix meter

To measure the sugar content of the bread and the sugar control of the jam to ensure the consistency of the product.

Many people may be surprised because most of the bread is sweet and the salt should be rare. It is because the bread making process is not known. Before the bread is put into the oven, it must be fermented. In the process, a certain amount of salt needs to be added. For example, a 750g cheese bread should be added with 6g of salt during the production process. Don't think that the bread is salt-free. In fact, Because salty taste is covered by sweetness, the things of bread embryos, salt has two main functions in bread. First, increase the degree of gluten, and second, add flavor.