如何選擇 #黑麥麵粉 ?
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【#RiseWeekyTips5】【我們應選擇哪種黑麥麵粉來製作黑麥包？】
在選擇之前，我們先來了解黑麥麵粉的特性。
黑麥麵粉和小麥麵粉十分不同。雖然黑麥麵粉亦含有成麩的蛋白質，但它卻不能像小麥麵粉般形成麩質
它比小麥麵粉更容易吸收水份，也發酵得比小麥麵團快
而且，因為黑麥麵粉含有很高的戊聚糖和澱粉酶，所以處理黑麥麵團時要格外小心，記得混合和揉捏麵團時要輕柔，而且要用天然酵母來改善麵包結構
那麼，你該選擇哪一種黑麥麵粉？這可以根據你的個人喜好決定。一般而言，淡黑麥麵粉會做出比較鬆軟豐滿的麵包，而使用深色的黑麥麵粉則會做出更黝黑結實的麵包；和小麥麵粉混合做出的麵包更輕盈，而 100% 的黑麥麵包則會結構緊密而沉重。
所以，多採用不同的黑麥麵粉，多嘗試用不同比例的黑麥麵粉和小麥麵粉混合，這樣你就能找出你喜愛的麵包口感。
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Which rye flour should I choose when making rye bread?
Before talking about your choice of rye flour, let’s first understand its characteristics. Rye flour is very different from wheat flour such that it contains gluten forming proteins but it does not form gluten like wheat flour; it absorbs more water than wheat flour and it ferments quicker than wheat doughs. And, it is high in pentosanes and amylase enzymes therefore special care is required to handle the dough, this includes gentle mixing/kneading of the dough and the use of levain to improve better proving and improved crumb texture.
So, what rye flour should you use? It really depends on your own preference. In general, light rye flour will give you the higher-rising rye bread; therefore, the choice from white to dark will produce darker and denser bread. And mixing with wheat flour will yield a lighter texture bread while 100% rye flour bread will be dense and heavy. So, try different rye flours and experiment it with different percentages mix of wheat until you find the bread texture you prefer.
>Thorough understanding of the characteristics and correct use of ingredients are essential in bread baking… Your curiosity will lead you from being a good to a great baker!
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