90%的人没有注意过的细节，面团变面包全靠这几个温度关键点！

Core Viewpoint - The article explores the scientific processes and physical changes that occur during the baking of bread, highlighting the complexity behind achieving the desired texture and flavor in the final product. Group 1: Baking Process and Physical Changes - The temperature difference between the oven and the dough causes condensation on the surface, forming a thin water film that enhances the dough's expansion in the oven [5] - Gas dissolved in the dough's moisture separates out, while alcohol evaporates, gas expands, and moisture vaporizes, leading to a significant increase in dough volume [5] - Insufficient fermentation results in poor expansion of the dough due to various factors, including inadequate gas and alcohol content [7][8] Group 2: Starch and Gluten Transformation - Wheat flour, the main ingredient in bread dough, primarily consists of starch, which undergoes several state changes when heated [10] - At temperatures between 55-65°C, starch granules absorb moisture and swell, softening the outer layer [12] - Above 70°C, the outer layer of starch granules ruptures, leading to increased stickiness and the formation of a gel-like substance [13] - At around 74°C, gluten begins to solidify as starch absorbs moisture [14] - By 97-98°C, excess moisture evaporates, and starch fully solidifies, resulting in the characteristic sponge-like structure of bread [16] Group 3: Moisture and Gelatinization - Complete gelatinization of starch requires three times its weight in water, but bread dough typically contains only about 70% of the flour's weight in moisture [16] - The degree of gelatinization significantly affects the texture and digestibility of bread, with higher gelatinization leading to a sweeter taste in rice compared to bread [16] Group 4: Baking Reactions and Flavor Development - When the dough surface temperature exceeds 155°C, the Maillard reaction occurs, producing brown compounds and flavor components [20][22] - The Maillard reaction is crucial for developing the aroma of baked bread, while caramelization occurs at temperatures above 100°C, enhancing flavor complexity [22] - The three main elements determining bread aroma are baking flavor, fermentation flavor, and raw material flavor [24][28] Group 5: Industry Trends and Innovations - The rise of supermarket baking and the competition among chain bakeries is reshaping the industry landscape [39] - Innovations such as high-hydration methods and frozen baking techniques are being explored to improve efficiency and product quality [19][40]