Focus on the "top-selling product" of the bakery - toast

If you want to make a good bread, you must continue to study from the technical level, and reveal the secrets layer by layer from shallow to deep

Toast may be a kind of bread that everyone is familiar with, and it is a must-have product for bread entry

Toast bread is a type of Western bread, which is especially common in Western breakfasts.

Toast bread is rich in protein, fat, carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium and zinc.

Although the entry level of toast is low, the upper limit is very high.

Origin of toast

Toast was invented in 1491 by the Frenchman Graal Depardy, and the reason for the invention was actually an accident

Of course, he didn't invent a toaster that could make gold, and in the end he had to bite the bullet and meet the king with bread and a toaster

Hence, the current toast

Definition of toast

Now when it comes to toast, everyone will take it for granted that it is cut into thin and even slices of bread in a bag

Because in Europe, only sliced ​​and baked bread can be called toast

What is a good toast?

With the continuous exchange and sharing of bread culture and bread technology, people now have a clearer understanding of the quality of bread, especially for simple, unfancy toast

A good toast needs to have a uniform skin color, golden and shiny, smooth without slag, fluffy internal organization, soft and delicate, with excellent drawing effect, natural fragrance, and delicate taste

And the qualities that an excellent toast should have is actually the standard for evaluating the quality of a toast

How to judge toast?

　　If you want to judge the quality of a toast, you generally start from the aspects of vision, touch, taste, smell and so on

　　shades of color

　　Appearance is one of the most direct factors in toast quality from the moment it is cooked

　　An excellent toast should ensure that the finished product is evenly colored, golden and shiny, not burnt or under-colored, looks very appetizing, and the skin is very smooth and delicate, with no spots or cracks

　　size

　　Under normal circumstances, after baking, the volume of toast will expand 2-2.
5 times than before baking
.

　　When covered and baked, the four corners will be square with sharp corners, or rounded corners with radians.
When not covered, the toast should be higher than the mold and be hill-shaped
.

　　Organization status

　　An excellent quality toast, it will have a good drawing effect when it is broken by hand, the texture is clear and smooth, and the organization is delicate and elastic
.
Of course, if the wire drawing is too long, it may also be the effect of adding modifiers in the formula.
If the wire drawing effect is poor and prematurely breaks, it may be that the dough gluten and protein are not enough during production
.

　　If the toast has rough internal organization, large holes, chaotic texture, and is not uniform and fine enough after being broken, it will be regarded as poor quality
.

　　Elasticity

　　When the toast is pressed by hand, the high-quality toast will slowly rebound and restore its shape, and will not be deformed or dented
.

　　Finished aroma

　　Generally, the toast fragrance will have the fragrance of milk or wheat, the fragrance is elegant and not pungent, and it smells very appetizing
.
Conversely, if the product has a strong sour taste, it may be caused by over-fermentation
.

　　taste

　　On the premise of excluding the characteristics of the formula, a good quality toast has very strict requirements on the taste, and requires that the interior is moist, soft and elastic, and the taste is better
.
Conversely, if it tastes loose, rough, and crumbly, it can be considered poor quality
.

　　In short, because of the strict requirements for toast, bakers have also created an attitude of excellence
.
Only through continuous research, upgrade and optimization of the formula can the product quality of the toast be guaranteed
.

(Wang Yujian)

　　"China Food News" (May 23, 2022 Edition 05)