How To Stir The Flour With Kitchen Dough Mixer ?

How To Stir The Flour With Kitchen Dough Mixer ?

1, the mixer speed. The speed of the mixer has great influence on the time of agitation and gluten expansion. The time of quick stirring dough is short, and the time of completion is short, and the properties of dough mixing are better. Such as slow mixing is required to roll up a long time, while the dough to complete the stage of time to long. If the gluten strong flour with slow mixing, you can not make the gluten to complete the stage, gluten flour slightly worse in mixing should avoid high-speed, so as not to break the gluten.

2, water. The amount of water will affect the dough's soft and hard, such as less water will make the dough roll up time to shorten the flour particles not fully hydrated, resulting in the nature of gluten more brittle, the expansion began soon, Can no longer fully expand the gluten, so the bread made out of poor quality. On the contrary, if the water is too much, it will extend the roll up time, once reached the roll-up stage is likely to cause gluten break, so this time to be particularly careful. In addition, the water absorption of flour also directly affect the addition of water, we must master the water absorption of flour.

3, the temperature. Low dough temperature The time required to roll up is shorter and the extension time should be extended; if the temperature is high, the time required to roll up is longer. If the temperature exceeds the standard too much, the dough will lose good stretch and elasticity, rolled up after the expansion can not reach the stage, so that the dough becomes brittle, wet, the quality of bread is also great.

4. Stir the amount of dough. Stirring the dough, the mixer energy also has a certain load force, too little and too much will affect the mixing time, in principle, the number of dough stirring a not less than one third of the provisions and not more than a specified amount of in principle.

5. Formulation. If too many flexible raw materials, the longer the time required to roll up, stirring time is also a corresponding extension; if too much toughness of raw materials, you need to roll up a shorter time, the gluten extension time is short.