| 発酵（第１発酵） |
｢酵母・細菌・かびなどの微生物が、有機物を分解または酸化還元して、有機酸類、アルコール、炭酸ガスなどに変
えること。
微生物が酸素のないところで行う呼吸作用の代償行為で、有機物が簡単な化合物に変化するとき、出すエ
ネルギーを利用するもの。
主な分解生成物の種類により、アルコール発酵、酢酸発酵、乳酸発酵、酪酸発酵などに区
分される。酒、味噌、醤油、パン、チーズなどの製造利用している。｣
捏ね上がった生地は軽く丸め、生地の表面に表皮を張るようにして、容器に取り発酵させる。この段階の発酵を、第一醗酵と 言います。
第一発酵をさせる部屋は、温度２７℃、湿度７５%位にします。
パンにおける発酵の目的
1.生地中にアミノ酸、有機酸、エステル等、発酵生成物を蓄積し製品としてのパンに発酵による独特の味と香りを与え
製品の風味を良くする。
2.生地の伸展性、柔軟性、弾力性、と言った物理性を改良し生地のガス保持力を向上させる |
Fermentation (the 1st fermentation)
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| strange microbes, such as "yeast, bacteria, and mold, an organic matter
decomposition or oxidation-reduction carrying out organic obtain to acids,
alcohol, carbon dioxide, etc. E taken out with the compensatory act of
respiration performed in the place where oxygen does not have a microbe
when an organic matter changes to an easy compound Thing using NERUGI.
By the kind of main decomposition generation things, it is a division to
alcoholic fermentation, acetic acid fermentation, lactic acid fermentation,
rakusann fermentation, etc. A part is carried out. Alcohol, bean paste,
soy sauce, bread, a cheese, etc. are carrying out manufacture use. "
As the kneaded cloth is rounded lightly and stretches an outer skin on
the surface of cloth, it is taken in a container and ferments it. About
the fermentation of this stage, it is the first fermentation. It says.
The room which carries out the first fermentation is made at least into
the temperature of 27 degrees C, and 75% only of humidity. Amino acid,
organic acid, ester, etc. accumulate a fermentation generation thing in
the purpose 1. raw underground of the fermentation in bread, and the peculiar
taste and the aroma by fermentation are given to the bread as a product.
The flavor of a product is improved. 2. Improve Physical Property Called
Extensibility of Cloth, Pliability, and Elasticity, and Raise Gas Maintenance
Power of Cloth. |
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