[ARTIKEL] 26 Jun 2020
What do you like about bread? One reason may be because it is practical as well as economical. There are many reasons people like bread, starting from the various variations so it doesn't get bored, the various flavor choices so that it can adjust to taste, to its flexible nature because it can be combined with several other food ingredients such as sausages on sandwiches to vegetables and meat on the burgers [1].
So what makes bread worth enjoying? One of the factors is the texture. Hard bread will definitely reduce the value of enjoyment to be enjoyed. The texture of the bread can also determine the quality of the bread. Is the assessment of a good bread only focused on the quality of the texture? Of course not, because there are several factors that can determine the quality of a bread. These factors include the shape and color of the pores of the bread. Good bread has uniform pores with a thin size and bright color shape. Apart from the pores, good bread can also be recognized from its fresh aroma such as having a distinctive smell of wheat, seeds, or nuts [2].
There are many factors that affect the results of processed bread, ranging from the material used to the processing technique. Every ingredient used as a mixture for making bread will definitely affect the results of processed bread. For example flour. Every bread is made from flour, so it can be said that flour is the main ingredient of bread. In the market there are several choices of flour, then which flour is suitable for making bread? The answer is high protein wheat flour. High protein flour is considered suitable for making bread because it can produce a smooth and soft texture. In addition, high protein flour can also make bread rise perfectly and can keep the dough firm.
In addition to flour, other supporting materials such as yeast which functions to convert sugar and carbohydrate ingredients into carbon dioxide gas, fat which serves to give aroma to bread, sugar which helps yeast function to ferment, to eggs which serves to provide additional protein content in bread, and some other supporting ingredients which of course will differ between one bread recipe and another.
Quality materials will be in vain if the technique used is not right. Therefore, understanding the technique of making bread is equally important. There are 2 common ways to make bread dough, the first way is to use a mixer and the second way is to use the knead technique. Both methods have the same goal, namely to produce bread dough that expands perfectly so that it gets soft textured bread.
Different, of course, different factors used as benchmarks to determine the quality of the dough. In the mixing or shaking technique, the dough can be judged to be well processed if the results of the mixing expand perfectly. To make the dough rise well in the mixing technique, there are several things that need to be considered, including: 1. The equipment used is clean, especially from oil. Oil left on the mixer can make the dough unable to rise. 2. The eggs used are eggs that have room temperature. 3. If using melted oil, then wait for the oil to cool before mixing it into the dough. This is to anticipate the lumpy texture that forms at the bottom of the bread. 4. Use low speed when mixing the flour into the well-beaten and well-inflated dough. The flour that is mixed in the expanding dough is shaken using a low speed can cause the gas present in the dough to expand so that the dough will fall [3].
In contrast to the mixing technique, the kneading technique has a different measurement value to assess the quality of the dough. If the mixing technique looks at the results of the mixing that expands, then the kneading technique looks at the quality of the dough from the level of smoothness in the dough. Kalis is a condition where the bread dough has reached an elastic shape so that it does not tear when pulled and faces a thin and slightly transparent parapet. This smooth dough is what will produce bread with a soft and not lumpy texture.
Not only limited to pulling dough, the characteristics of a smooth dough can also be ascertained in the following way: 1. Press the dough with fingers. The dough that is already smooth will return to its original shape when pressed with a finger. 2. Not sticky in the hand. If there is no dough sticking to your hands during the kneading process, it means that the kneaded dough is already smooth. 3. Drop test. The way to make sure the dough is smooth with a drop test is to form a round dough like a ball and then drop it on the table. If the ball-shaped dough doesn't change shape, it's a sign that the dough is already smooth.
To produce a smooth dough, there are 2 ways that can be done, namely using hands by kneading it like washing clothes, and the second way is by using a machine [4].
Referensi :
[1] https://lifestyle.okezone.com/read/2015/10/19/298/1234250/14-alasan-untuk-menyukai-roti - Diakses pada 11 Agustus 2020 [2] https://www.truelancer.com/article/ciri-roti-yang-baik-4863#:~:text=Aroma%20roti%20dapat%20di%20kenali,%2Dbijan%20atau%20kacang%2Dkacangan.&text=Tekstur%20roti%20dapat%20di%20nilai%20dengan%20menggunakan%20indra%20perabaan. - Diakses pada 11 Agustus 2020 [3] https://www.winnetnews.com/post/tips-untuk-membuat-roti-mengembang-super-lembut - Diakses pada 11 Agustus 2020 [4] https://resepkoki.id/4-ciri-adonan-ulenan-telah-kalis-sempurna/ - Diakses pada 11 Agustus 2020