做面包为什么不用蜂蜜代替白糖 为什么做面包时要进行二次发酵Why do bread do not use honey instead of sugar to make bread two times when it is made of bread

在日常生活中，做面包是非常有技巧的事情。面包发酵非常重要，那么为什么做面包时要进行二次发酵？做面包如何判断二次发酵到位了？

做面包为什么不用蜂蜜代替糖

面包里面放的是白砂糖，而不放蜂蜜是因为：

1、蜂蜜不耐高温的特点限制了蜂蜜的应用，而耐热性更好的白糖以其成本低、甜度高的特点在面包制作中被广泛使用。

2、在蜂蜜的营养成分中，酶类尤其是淀粉酶，对热极不稳定，淀粉酶值降低则证明蜂蜜特有的香味和滋味受到破坏而挥发，抑菌作用下降，营养物质就会被破坏。

因此，蜂蜜最好使用40℃以下的温开水或凉开水稀释后食用，特别是在炎热的夏季，用冷开水冲蜂蜜饮食，能消暑解热，是很好的清凉保健饮料。

为什么做面包时要进行二次发酵

发酵除了使面团蓬松，还可以增加营养和风味，二次发酵做出的面包不仅口感更好，而且味道也更好，还更容易消化吸收。只不过需要的时间比较长，所以一般在我国很少用。但是欧洲很多主食面包都会用二次发酵甚至三次发酵。我们在外面买的面包多数是一次发酵的。

做面包如何判断二次发酵到位了面包一发（又称基础发酵）

基础发酵参考温度为28-30度，湿度为75%-80%

但是家庭一般没有醒发箱，所以基础发酵途径有三，一是室温盖保鲜膜慢慢发酵。二是揉好的面团封好放入冰箱冷藏10-12小时（这个要记得回温才可继续下面操作）。再就是利用烤箱发酵模式，同披萨面团发酵设置一样即可。

基础发酵完成的标准为，手指沾面粉在面团上戳孔不塌陷不回缩。回缩表示一发不充分，塌陷则表示发酵过头。

面包二发（又称最后发酵）

二发参考温度为32-38度，相对湿度为80%-85%

烤箱内放一碗热水提供湿度，发酵模式，记得温度旋钮要扭到听见响声再转回，45度左右的位置。不同的面包对最后发酵的面团状态要求不同，具体的一般在食谱中会提及。常做的普通甜面包一般要求2.5-3倍大
In everyday life, making bread is a very skillful thing. Bread fermentation is very important, so why do we do two times of fermentation when making bread? How do you judge the two fermentation in place for bread?
Why do bread do not use honey instead of sugar
There is white sugar in the bread, but not the honey.
1, honey is not resistant to high temperature, which limits the application of honey. However, the white sugar with better heat resistance is widely used in bread making because of its low cost and high sweetness.
2, in the nutritional components of honey, enzymes, especially amylase, are extremely unstable to the heat. Amylase value is reduced, which proves that the peculiar smell and taste of honey are destroyed and volatilized, and the inhibition of bacteriostatic action is down. Nutrients will be destroyed.
Therefore, honey is best eaten with warm boiled water or boiled water below 40 degrees Celsius, especially in hot summer. It can refresh and refresh itself with cold boiled water, which is a good refreshing health drink.
Why do the bread make two times of fermentation
Fermentation not only makes the dough loose, but also increases the nutrition and flavor. The bread made by the two fermentation not only tastes better and tastes better, but also is easier to digest and absorb. Only a long time is needed, so it is rarely used in our country. But many of the staple foods in Europe are fermented in two or even three times. Most of the bread we bought outside was fermented at a time.
How to make bread to judge two times of fermentation in place of the bread (also called basic fermentation)
The reference temperature of the basic fermentation is 28-30 degrees, and the humidity is 75%-80%
But families generally do not have the prover, so the basic fermentation has three approaches. One room wrap slowly fermented Wen gai4 's. Two is the rubbed dough sealed in the refrigerator and refrigerated for 10-12 hours (this should remember the temperature can continue the following operation). It is then the use of the oven fermentation mode, the same as the pizza dough set up.
The standard of basic fermentation is that the finger stick flour on the dough does not collapse and does not shrink back. Retraction means inadequate, and collapse indicates overfermentation.
Two hair of bread (also known as the last fermentation)
Two the reference temperature is 32- 38 degrees, relative humidity is 80%-85%
Put a bowl of hot water in the oven to provide humidity, fermentation mode, remember the temperature knob to be twisted to hear the sound and turn back, about 45 degrees. Different breads have different requirements for the final dough state, which is generally mentioned in the diet. Common sweet bread usually requires 2.5-3 times greater
END