Precautions Of Kitchen Dough Mixer

With the continuous development of technology, more and more high-tech products are beginning to appear. These high-tech products not only solve the complicated physical labor in our lives, but also release our hands. To give a simple example, the appearance of a kitchen dough mixer completely releases our hands. When using a kitchen dough mixer, be sure to pay attention to factors such as mixer speed, moisture, temperature, amount of dough mixing, and recipe.

The speed of the kitchen dough mixer has a great influence on the stirring and gluten expansion time. The quick mixing dough is rolled up quickly, the completion time is short, and the dough is better after being stirred. For slow agitation, it takes longer to roll up, and the dough takes longer to reach the completion stage. If the flour with strong gluten is stirred slowly, the gluten will not reach the stage of completion. The flour with less gluten should avoid high speed when stirring, so as not to break the gluten.

The amount of moisture will affect the softness and hardness of the dough. If the water is less, the rolling time of the dough will be shortened, the particles of the flour will not be fully hydrated, and the gluten will be more brittle. It will easily break the gluten shortly after the expansion begins. The gluten can no longer be fully expanded, so the quality of the bread made is poor. Conversely, if there is too much water, it will lengthen the roll-up time. Once the roll-up stage is reached, it is easy to break the gluten, so be careful. In addition, the amount of water absorbed by the flour also directly affects the addition of water, and it is necessary to grasp the amount of water absorbed by the flour.

The lower the temperature of the dough requires a shorter roll-up time, and the extended time should be extended; if the temperature is high, the time required for the roll-up is longer. If the temperature exceeds the standard too much, the dough will lose good stretchability and elasticity, and it will not reach the extended stage after rolling up, making the dough crisp and wet, and has a great influence on the quality of the bread.