烘焙温度设定（Baking temperature setting）.docVIP

烘焙温度设定（Baking temperature setting） 1, cake or biscuit color is too deep, there is coke paste phenomenon, usually because the oven temperature is too high. 2, cake or biscuit color is too shallow, baked inside cooked, usually because the oven temperature is too low. 3, cake surface collapse or surface sticky hands, because the oven temperature is too low. 4, the cake surface irregularities, drum package, because the oven temperature is too high, the cake surface ripe, and the inside is not cooked, the expansion of the liquid material inside the surface will have been mature arch. Bread baking usually consists of the following three stages: 1) the first stage: surface fire 120--160 C, 180--220 primer C; the actual temperature reaches the set temperature, the bread into the oven. Maintenance time is about 2 - 15 minutes. Note: small breads are high in temperature and short in duration; big bread is low in temperature and long in duration; Effect: Bread increases the volume, mainly to make it grow taller. 2) the second stage: the surface fire alert to 180--220 DEG C, primer 200--250 C, to meet the requirements of surface fire, about 5 - 10 minutes. The act of making bread into a hard shell of bread and shaping bread. 3) the third stage: to maintain the surface fire down to 180 DEG C at 180-220 DEG C, primer, to maintain bread color evenly, about 5-10 minutes. Action: to make bread uniformly golden yellow or golden brown. The internal change of bread during baking 1) the change of temperature, moisture content and formation of inner structure of bread The source or manner of receiving heat at the same time in the oven is: the heat radiation of the heating tube, the heat transfer of the hotplate, and the convection heat transfer of the heat convection in the furnace. A. initial stage of baking Formation of A. epidermis Green just into the furnace, the surface temperature is 30 degrees Celsius, the first encounter of hot air. Moisture in hot air is condensed into water dro