有人靠水卖出高价！“面包与水”之间的秘密，经常被忽略！

Core Viewpoint - The article emphasizes the critical role of water in bread making, detailing how water content affects dough properties, fermentation, and the final quality of the bread [5][10][60]. Group 1: Importance of Water in Bread Making - Water enables the absorption of proteins in flour, forming gluten, which contributes to the dough's elasticity and workability [5]. - It facilitates the gelatinization of starch, making the dough more pliable [6]. - Water dissolves dry ingredients like salt, sugar, and yeast, essential for fermentation [6]. - Sufficient water supports yeast growth, allowing for better nutrient absorption and gas production during fermentation [6]. - Proper water content controls the dough's texture and temperature, impacting the final bread's softness and chewiness [7][8]. Group 2: Effects of Water Content on Bread Types - A water content below 60% is typical for bagels, which have a lower moisture level [11]. - Common breads like toast and sweet bread have a water content of around 65% [12]. - High water content (70-80%) is characteristic of hard breads like baguettes, resulting in larger air bubbles [13]. Group 3: Quality Implications of Water Content - Excessive water can lead to overly soft or sticky dough, while insufficient water results in hard, unmanageable dough [14][15]. - The right amount of water enhances the bread's texture, making it softer and more enjoyable [16]. - Proper hydration helps maintain the bread's freshness, while too much water can shorten its shelf life [17]. Group 4: Controlling Water Content - Water quantity should be determined based on the recipe, typically around 60-70% of the flour weight, with adjustments for flour quality and temperature [21]. - Different methods of adding water can help control moisture levels in the dough [22][23]. - Monitoring the dough's condition during preparation allows for real-time adjustments to water content [24]. Group 5: pH and Water Hardness - The ideal pH for water used in bread making is between 5.5 and 6.5, as it affects yeast activity and gluten properties [46]. - Water hardness, defined by mineral content, influences dough texture; hard water can create a firmer dough, while soft water may lead to overly slack dough [50][52]. - The optimal hardness for bread-making water is around 100 mg/L, enhancing gluten's adhesive properties [56]. Group 6: Conclusion - Understanding the role of water in bread making allows for adjustments in product type, process, and texture, leading to improved baking outcomes [61].