麵包,又稱之為人造果實,養活了數以百萬計的人口。706Please respect copyright.PENANAHxEKb8U3OL
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市面常見的麵包大多經歷過發酵的程序,未經發酵過的多數是用在宗教用途之上;706Please respect copyright.PENANAqKl0tZj11o
當年摩西引領群眾渡過紅海的過程實在非常迅速,麵團還來不及發酵的時候便已逃離沙漠,成為了無酵餅的存在。706Please respect copyright.PENANArUghWewEtH
706Please respect copyright.PENANAW8dcerqT0R
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製作發酵麵包,所需的材料離不開五寶–麵粉、酵母、水、鹽、糖。706Please respect copyright.PENANAM6ZERfyoGo
706Please respect copyright.PENANA2s8iYXdJ34
麵粉是麵包的最主要成份,內含蛋白質、澱粉質、纖維、脂肪、水份以及微量的維他命及礦物質。706Please respect copyright.PENANAILu8h4D2Dg
以小麥麵粉為例,裡頭最主要的兩款蛋白質為麥膠蛋白與及麩質。麩質在麵團裡組成網狀結構,為麵包帶來彈性與及空氣滯留的空間。706Please respect copyright.PENANAqxAROAPQxw
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酵母是為麵團的膨鬆劑,它們能夠在無氧的情況下把糖粉轉化成為二氧化碳,擴大麵團的體積。706Please respect copyright.PENANAuaOso18KQy
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水除了能夠把麵粉變成麵團外,亦能協助糖粉和鹽份溶在麵團之中,以及讓酵母進行糖粉分解的過程。706Please respect copyright.PENANAAyLTIHmB64
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鹽粉可以增強麩質的彈性,控制酵母的反應速度,作調味用途。糖粉為酵母前期發酵時候的必要材料,同時亦能防止澱粉質重新結晶化,有著保鮮的用途。706Please respect copyright.PENANA6IeUh8H9sB
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上述的材料均是製作麵包的基本材料,因著情況的不同,牛奶、牛油、蛋黃、朱古力與及各式各樣的配料均能放進麵團裡頭,為麵包帶來不同的味道及口感。706Please respect copyright.PENANAd6Yfh9BVKB