How to Stir Up the Flour Multi-functional Kitchen Dough Mixer and Egg Mixer

How to Stir Up the Flour Multi-functional Kitchen Dough Mixer and Egg Mixer

1, mixer speed. The speed of the stirrer has a great effect on the time of agitation and gluten expansion, rapid mixing of the dough up quickly, reaching the finish time is short and the dough is better after mixing. Such as slow mixing is required to roll up a longer time, and the dough to complete the completion of the time is long. If the flour is particularly strong flour with a slow mixing, you can not make the gluten to the completion of the stage, gluten slightly less flour in the mixing should avoid high speed, so as not to interrupt the gluten.
2, moisture. The amount of moisture will affect the dough of the soft and hard, such as less moisture will make the dough up the time to shorten the flour particles failed to fully hydrated, resulting in the nature of the gluten more crisp, in the expansion began soon, easy to make gluten stir, Can not make the gluten full expansion, so do the bread quality is poor. On the contrary, if the water is too much, it will extend the rolling time, once the rolling stage is very easy to cause gluten interrupted, so this time to be particularly careful. In addition, the water absorption of flour also directly affect the addition of water, we must grasp the amount of water absorption of flour.
3, temperature. The dough temperature is low and the time required for rolling 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 the bread is also a great impact.
4, the number of dough stirring. Stirring the dough when the energy of the mixer also has a certain load force, too little and too much will affect the mixing time, in principle, the number of dough a stir to not less than the provisions of the amount of one-third and does not exceed the prescribed amount in principle.
5, the impact of the formula. If the flexible raw material is too much, the time required for rolling up is longer and the stirring time is prolonged. If the toughness is too much, the time required for rolling is short and the expansion time of the gluten is short.