Sesame seed cake with sour dough flavor and making method thereof

Abstract

The invention relates to the technical field of food processing, and discloses a leavening dough flavor sesame seed cake and a making method thereof.The leavening dough flavor sesame seed cake comprises a sesame seed cake body and is characterized in that the sesame seed cake body is composed of flour, leavening dough, active dry yeast, white granulated sugar, dietary alkali and white sesame seeds, and the white sesame seeds are placed on the top of the sesame seed cake body; the use amount of the active dry yeast is 0.3-0.5% of the weight of the flour, and the preparation method comprises the following steps: activating a leavening agent, carrying out primary dough kneading, fermenting, carrying out secondary dough kneading, pressing the dough, forming, fermenting, baking, cooling and packaging. According to the sour dough flavor sesame seed cake and the making method thereof, the sour dough and the active yeast are fused for fermentation, on the basis that the flavor of the sour dough is kept, the dough fermentation time is shortened, industrial production of the sour dough flavor sesame seed cake is completed within 3 h, and compared with an existing traditional sour dough sesame seed cake making technology, the industrial production processing time is shortened by 4 times, and practicability is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to an old-style sesame seed cake and a production method thereof. Background Art

[0002] my country's traditional food reflects the long and glorious agricultural food culture of the Chinese nation, and traditional fermented noodle products are the representative of Chinese food culture. As an important cultural heritage and wisdom of the Chinese nation, traditional fermented noodle products have very important and valuable development value. Research on the flavor and processing technology of traditional fermented noodle products will help promote the industrialization of traditional Chinese noodle products, revitalize the traditional Chinese fermented noodle industry, and promote Chinese food culture.

[0003] With the development of urbanization, in order to meet the fast-paced life needs of the people, the industrialization of staple food has become the mainstream trend of the development of the food industry. Noodles fermented with active dry yeast have technical problems such as bland flavor and poor taste, while noodles fermented with traditional old dough have a strong flavor and are deeply loved by people. However, traditional old dough has problems such as long fermentation time, unstable quality, and inconvenient industrial production, which limits the industrial production of traditional old dough fermented noodles.

[0004] The invention takes traditional fermented noodle product sesame seed cake as the research object, shortens the dough fermentation time on the basis of achieving flavor enhancement of traditional fermented noodle product, develops a production and processing technology of old-style flavor sesame seed cake that is convenient for industrial production, and provides technical support for quality improvement and industrial production of traditional fermented noodle product. Summary of the invention

[0005] 1. Technical issues to be resolved

[0006] In view of the deficiencies in the prior art, the present invention provides an old-style sesame seed cake and a production method thereof, which solves the above-mentioned problems.

[0007] (II) Technical solution

[0008] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a kind of old-flavored sesame seed cake, comprising a sesame seed cake body, characterized in that the sesame seed cake body is composed of flour, old-flavored flour, active dry yeast, white sugar, edible alkali and white sesame seeds, and white sesame seeds are placed on the top and bottom of the sesame seed cake body.

[0009] Preferably, the number of white sesame seeds is several, and the amount of active dry yeast used is 0.3% to 0.5% of the weight of the flour;

[0010] Preferably, the position of the white sugar is located inside the sesame cake body, the amount of the white sugar used is 3% to 6% of the weight of the flour, and the amount of edible alkali used is 0.1% to 0.2% of the weight of the flour;

[0011] Another technical problem to be solved by the present invention is to provide a method for making old-style sesame cakes, which is characterized by comprising the following steps: activating a leavening agent, kneading dough once, fermenting, kneading dough twice, pressing dough, shaping, proofing, baking, cooling, and packaging;

[0012] 1) Activation of leavening agent: weigh a certain amount of old dough according to the mass ratio of flour to old dough of 25:5-25:15, make it into small pieces or powder, add water according to the mass ratio of old dough to water of 1:5-1:10, stir evenly, place it in a proofing room at a temperature of 35°C-40°C and a humidity of 75%-85% for activation for 30min-60min, stir regularly during the activation process, and make the old dough into a thin paste; the amount of active dry yeast used is 0.3%-0.5% of the weight of the flour, and the yeast and water are added according to the material-liquid ratio of 1:5-1:10, stir evenly, and activate it in a proofing room at a temperature of 35°C-40°C and a humidity of 75%-85% for 15min-20min;

[0013] 2) Mixing the dough once: weighing 3% to 6% of the weight of the flour of white granulated sugar and 0.5% to 1% of the weight of the flour of a dough improver, mixing the mixture with the flour and the activated leavening agent, placing the mixture in a dough mixer, adding water according to a mass volume ratio of 2:1 to the flour, and mixing the mixture at a low speed for 5 to 8 minutes to form a dough;

[0014] 3) Fermentation: Place the dough in a proofing room at 35℃~40℃ and 75%~85% humidity for 40min~60min. Determine whether the dough is fully fermented based on its actual state and flavor. The volume of the fermented dough expands 1~2 times, the inside of the dough becomes honeycomb-like, and it has a distinct sour taste.

[0015] 4) Secondary dough kneading: Take 0.1% to 0.2% of the weight of flour in edible alkali and 10% to 20% of the weight of flour, mix them evenly, mix with the fermented dough, and knead the dough for 3 to 6 minutes at a low speed to make the dough neutral. According to the production line's requirements for dough softness, appropriately adjust the amount of flour added to control the softness of the dough;

[0016] 5) Pressing and shaping: The secondary dough is pressed 4 to 6 times before being shaped. After the dough is pressed and shaped, white sesame seeds are sprinkled on the outer surface of the shaped dough.

[0017] 6) Proofing: The formed sesame seed cake dough is placed in a proofing room at a temperature of 35°C to 40°C and a humidity of 75% to 85% for 10 to 20 minutes;

[0018] 7) Baking: After the proofed biscuits are sprayed with water on the surface, they are placed on the automatic baking production line and covered for baking. The baking time is 9min to 12min and is divided into three sections. The first section is 6 meters, the upper heating temperature is set at 205℃, and the lower heating temperature is set at 195℃; the second section is 6 meters, the upper heating temperature is set at 230℃, and the lower heating temperature is set at 220℃; the third section is 8 meters, the upper heating temperature is set at 230℃, and the lower heating temperature is set at 220℃;

[0019] 8) Cooling and packaging: After the baked pancakes are cooled, they are packaged and are ready to be packaged.

[0020] Preferably, white sesame seeds need to be evenly sprinkled on the outer surface of the sesame cake body, and white sugar and water are evenly mixed and placed inside the sesame cake body;

[0021] Preferably, the fermented dough expands 1 to 2 times in volume, the inside of the dough is honeycomb-shaped, and has a distinct sour taste;

[0022] Preferably, the amount of flour added is appropriately adjusted to control the softness of the dough according to the production line's requirements for dough softness.

[0023] (III) Beneficial effects

[0024] Compared with the prior art, the present invention provides a traditional flavor sesame seed cake and a production method thereof, which has the following beneficial effects:

[0025] 1. The old-flavored sesame cake and its production method adopt old dough and active yeast fusion fermentation to shorten the dough fermentation time while maintaining the old dough flavor, so as to achieve the industrial production of the old-flavored sesame cake within 3 hours. Compared with the existing traditional old-flavored sesame cake production process, the industrial production processing time is shortened by 4 times, thereby improving practicality. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 A schematic diagram showing a comparison of the sesame seed cake production process of the present invention;

[0027] Figure 2 It is a three-dimensional structural schematic diagram of the present invention;

[0028] Figure 3 It is a schematic diagram of the structure of the present invention from a top view;

[0029] Figure 4 It is a structural schematic diagram of the present invention; DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Embodiment 1:

[0032] A kind of old-style sesame cake and its making method, comprising a sesame cake body, characterized in that the sesame cake body is composed of flour, old-style flour, active dry yeast, white granulated sugar, edible alkali and white sesame, and white sesame is placed on the top and top of the sesame cake body. The number of white sesame is several, the active dry yeast is used in an amount of 0.3% to 0.5% of the weight of the flour. The position of white granulated sugar is inside the sesame cake body, the amount of white granulated sugar is used in an amount of 3% to 6% of the weight of the flour, and the amount of edible alkali is used in an amount of 0.1% to 0.2% of the weight of the flour.

[0033] A method for making old-style sesame cakes, characterized in that it comprises the following steps: activating a leavening agent, kneading dough once, fermenting, kneading dough twice, pressing dough, shaping, proofing, baking, cooling, and packaging;

[0034] 1) Activation of leavening agent: weigh a certain amount of old dough according to the mass ratio of flour to old dough of 25:5-25:15, make it into small pieces or powder, add water according to the mass ratio of old dough to water of 1:5-1:10, stir evenly, place it in a proofing room at a temperature of 35°C-40°C and a humidity of 75%-85% for activation for 30min-60min, stir regularly during the activation process, and make the old dough into a thin paste; the amount of active dry yeast used is 0.3%-0.5% of the weight of the flour, and the yeast and water are added according to the material-liquid ratio of 1:5-1:10, stir evenly, and activate it in a proofing room at a temperature of 35°C-40°C and a humidity of 75%-85% for 15min-20min;

[0035] 2) Mixing the dough once: weighing 3% to 6% of the weight of the flour of white granulated sugar and 0.5% to 1% of the weight of the flour of a dough improver, mixing the mixture with the flour and the activated leavening agent, placing the mixture in a dough mixer, adding water according to a mass volume ratio of 2:1 to the flour, and mixing the mixture at a low speed for 5 to 8 minutes to form a dough;

[0036] 3) Fermentation: Place the dough in a proofing room at 35℃~40℃ and 75%~85% humidity for 40min~60min. Determine whether the dough is fully fermented based on its actual state and flavor. The volume of the fermented dough expands 1~2 times, the inside of the dough becomes honeycomb-like, and it has a distinct sour taste.

[0037] 4) Secondary dough kneading: Take 0.1% to 0.2% of the weight of flour in edible alkali and 10% to 20% of the weight of flour, mix them evenly, mix with the fermented dough, and knead the dough for 3 to 6 minutes at a low speed to make the dough neutral. According to the production line's requirements for dough softness, appropriately adjust the amount of flour added to control the softness of the dough;

[0038] 5) Pressing and shaping: The secondary dough is pressed 4 to 6 times before being shaped. After the dough is pressed and shaped, white sesame seeds are sprinkled on the outer surface of the shaped dough.

[0039] 6) Proofing: The formed sesame seed cake dough is placed in a proofing room at a temperature of 35°C to 40°C and a humidity of 75% to 85% for 10 to 20 minutes;

[0040] 7) Baking: After the proofed biscuits are sprayed with water on the surface, they are placed on the automatic baking production line and covered for baking. The baking time is 9min to 12min and is divided into three sections. The first section is 6 meters, the upper heating temperature is set at 205℃, and the lower heating temperature is set at 195℃; the second section is 6 meters, the upper heating temperature is set at 230℃, and the lower heating temperature is set at 220℃; the third section is 8 meters, the upper heating temperature is set at 230℃, and the lower heating temperature is set at 220℃;

[0041] 8) Cooling and packaging: After the baked pancakes are cooled, they are packaged and are ready to be packaged.

[0042] White sesame seeds need to be evenly sprinkled on the outer surface of the sesame cake body. After the white sugar is evenly mixed with water, it is placed inside the sesame cake body. The volume of the fermented dough expands by 1 to 2 times. The inside of the dough is honeycomb-shaped and has a distinct sour taste. According to the production line's requirements for dough softness, the amount of flour added is appropriately adjusted to control the softness of the dough. By using the fusion fermentation of old dough and active yeast, the dough fermentation time is shortened while maintaining the flavor of the old dough, and the industrial production of old-flavored sesame cakes can be completed within 3 hours.

[0043] Embodiment 2:

[0044] A method for making pure old-style sesame seed cakes, which is made according to the following steps:

[0045] (1) Activation of old dough leavening agent

[0046] Weigh a certain amount of old dough according to the mass ratio of flour to old dough of 25:15, make it into small pieces or powder, add water according to the mass ratio of old dough to water of 1:5, stir evenly, place it in a proofing room with a temperature of 40℃ and a humidity of 85% to activate for 30 minutes, and stir regularly during the activation process to make the old dough into a thin paste.

[0047] (2) Knead the dough once

[0048] Weigh 6% of the weight of white sugar and 1% of the weight of dough improver, mix with flour and activated old dough starter, put into a dough mixer, add water according to a mass volume ratio of 2:1, and mix at a low speed for 6 minutes to make dough.

[0049] (3) Fermentation

[0050] The dough is placed in a proofing room at a temperature of 40°C and a humidity of 85% to ferment for about 10 hours, until the dough expands in volume and has a small honeycomb shape in cross section.

[0051] (4) Secondary dough kneading

[0052] Take 0.2% of edible alkali by weight of flour and 10% of flour by weight of flour, mix them evenly, mix with the fermented dough, and knead the dough for a second time at a low speed for 4 minutes.

[0053] (5) Pressing and forming

[0054] The secondary kneaded dough is formed after being pressed 4 times.

[0055] (6) Proofing

[0056] The formed sesame seed cake dough was placed in a proofing room at a temperature of 40° C. and a humidity of 85% for proofing for 30 minutes.

[0057] (7) Baking

[0058] After the proofed biscuits are sprayed with water on their surface, they are placed on an automatic baking production line and covered for baking for 10 minutes. They are divided into three sections: Zone 1 is 6 meters long, with the upper fire temperature set at 205°C and the lower fire temperature set at 195°C; Zone 2 is 6 meters long, with the upper fire temperature set at 230°C and the lower fire temperature set at 220°C; Zone 3 is 8 meters long, with the upper fire temperature set at 230°C and the lower fire temperature set at 220°C.

[0059] (8) Cooling and packaging

[0060] After the baked pancakes are cooled, they are packaged and are ready to be packaged.

[0061] Embodiment 3

[0062] A method for making old-style sesame cakes, characterized in that it comprises the following steps: activating a leavening agent, kneading dough once, fermenting, kneading dough twice, pressing dough, shaping, proofing, baking, cooling, and packaging;

[0063] 1) Activation of leavening agent: weigh a certain amount of old dough according to the mass ratio of flour to old dough of 25:5-25:15, make it into small pieces or powder, add water according to the mass ratio of old dough to water of 1:5-1:10, stir evenly, place it in a proofing room at a temperature of 35°C-50°C and a humidity of 70%-85% for activation for 30min-60min, stir regularly during the activation process, and make the old dough into a thin paste; the amount of active dry yeast used is 0.3%-0.5% of the weight of the flour, and the yeast and water are added with water according to the material-liquid ratio of 1:5-1:10, stir evenly, and activate it in a proofing room at a temperature of 35°C-40°C and a humidity of 75%-85% for 10min-20min;

[0064] 2) Mixing the dough once: weighing 3% to 6% of the weight of the flour of white granulated sugar and 0.5% to 1% of the weight of the flour of a dough improver, mixing the mixture with the flour and the activated leavening agent, placing the mixture in a dough mixer, adding water according to a mass volume ratio of 2:1 to the flour, and mixing the mixture at a low speed for 5 to 8 minutes to form a dough;

[0065] 3) Fermentation: Place the dough in a proofing room at 30℃~40℃ and 75%~85% humidity for 40min~60min. Determine whether the dough is fully fermented based on its actual state and flavor. The volume of the fermented dough expands 1~2 times, the inside of the dough becomes honeycomb-like, and it has a distinct sour taste.

[0066] 4) Secondary dough kneading: Take 0.1% to 0.2% of the weight of flour in edible alkali and 10% to 20% of the weight of flour, mix them evenly, mix with the fermented dough, and knead the dough for 3 to 6 minutes at a low speed to make the dough neutral. According to the production line's requirements for dough softness, appropriately adjust the amount of flour added to control the softness of the dough;

[0067] 5) Pressing and shaping: The secondary dough is pressed 4 to 6 times before being shaped;

[0068] 6) Proofing: The formed sesame seed cake dough is placed in a proofing room at a temperature of 35°C to 40°C and a humidity of 75% to 85% for 10 to 20 minutes;

[0069] 7) Baking: After the proofed biscuits are sprayed with water on the surface, they are placed on the automatic baking production line and covered for baking. The baking time is 9min to 12min and is divided into three sections. The first section is 6 meters, the upper heating temperature is set at 205℃, and the lower heating temperature is set at 195℃; the second section is 6 meters, the upper heating temperature is set at 230℃, and the lower heating temperature is set at 220℃; the third section is 8 meters, the upper heating temperature is set at 230℃, and the lower heating temperature is set at 220℃;

[0070] 8) Cooling and packaging: After the baked pancakes are cooled, they are packaged and are ready to be packaged.

[0071] White sesame seeds need to be evenly sprinkled on the outer surface of the sesame cake body. After the white sugar and water are evenly mixed, they are placed inside the sesame cake body. The volume of the fermented dough expands by 1 to 2 times. The inside of the dough is honeycomb-shaped and has a distinct sour taste. According to the production line's requirements for dough softness, the amount of flour added should be appropriately adjusted to control the softness of the dough.

[0072] Embodiment 4

[0073] A method for making pure old-style sesame seed cakes, which is made according to the following steps:

[0074] (1) Activation of old dough leavening agent

[0075] Weigh a certain amount of old dough according to the mass ratio of flour to old dough of 25:15, make it into small pieces or powder, add water according to the mass ratio of old dough to water of 1:6, stir evenly, place it in a proofing room with a temperature of 35°C and a humidity of 75% to activate for 40 minutes. Stir regularly during the activation process to make the old dough into a thin paste.

[0076] (2) Knead the dough once

[0077] Weigh 6% of the weight of white sugar and 1% of the weight of dough improver, mix with flour and activated old dough starter, put into a dough mixer, add water according to a mass volume ratio of 2:1, and mix at a low speed for 6 minutes to make dough.

[0078] (3) Fermentation

[0079] The dough is placed in a proofing room at a temperature of 30°C and a humidity of 75% to ferment for about 12 hours, until the dough expands in volume and has a small honeycomb shape in cross section.

[0080] (4) Secondary dough kneading

[0081] Take 0.2% of edible alkali by weight of flour and 10% of flour by weight of flour, mix them evenly, mix with the fermented dough, and knead the dough for a second time at a low speed for 4 minutes.

[0082] (5) Pressing and forming

[0083] The secondary kneaded dough is formed after being pressed 4 times.

[0084] (6) Proofing

[0085] The formed sesame seed cake dough was placed in a proofing room at a temperature of 40° C. and a humidity of 85% for proofing for 30 minutes.

[0086] (7) Baking

[0087] After the proofed biscuits are sprayed with water on their surface, they are placed on an automatic baking production line and covered for baking for 10 minutes. They are divided into three sections: Zone 1 is 6 meters long, with the upper fire temperature set at 205°C and the lower fire temperature set at 195°C; Zone 2 is 6 meters long, with the upper fire temperature set at 230°C and the lower fire temperature set at 220°C; Zone 3 is 8 meters long, with the upper fire temperature set at 230°C and the lower fire temperature set at 220°C.

[0088] (8) Cooling and packaging

[0089] After the baked pancakes are cooled, they are packaged and are ready to be packaged.

[0090] Judgment criteria: Comparative analysis of the dough fermentation time, product industrial production time and sensory quality of the old-flavored sesame seed cake prepared by the present invention and the traditional pure old-flavored sesame seed cake. Figure 1 Compared with the traditional pure old-wheat flavor sesame cake, the industrial production time of the old-wheat flavor sesame cake prepared by the present invention is shortened by 4 times, and the product quality is close to the flavor of the traditional pure old-wheat flavor sesame cake. Therefore, the technical method of Example 1 is of great significance to promoting the industrial production of traditional fermented flour products;

[0091] The beneficial effects of the present invention are as follows: the present invention adopts the fusion fermentation of old dough and active yeast, shortens the dough fermentation time on the basis of maintaining the old dough flavor, and realizes the industrial production of old dough flavored sesame cakes within 3 hours. Compared with the existing traditional old dough sesame cake production process, the industrial production processing time is shortened by 4 times.

[0092] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A traditional flavor sesame seed cake, comprising a sesame seed cake body, characterized in that: The sesame seed cake body is made of flour, old dough, active dry yeast, white sugar, edible alkali and white sesame seeds, and white sesame seeds are placed on the top and bottom of the sesame seed cake body.

2. The old-style sesame seed cake according to claim 1, characterized in that: The number of white sesame seeds varies, and the amount of active dry yeast used is 0.3% to 0.5% of the weight of the flour.

3. The old-style sesame seed cake according to claim 1, characterized in that: The position of the white sugar is located inside the sesame seed cake body, and the usage amount of the white sugar is 3% to 6% of the weight of the flour, and the usage amount of the edible alkali is 0.1% to 0.2% of the weight of the flour.

4. A method for making old-style sesame cakes, characterized in that: The following steps are involved: Activation of leavening agent, primary dough mixing, fermentation, secondary dough mixing, dough pressing, shaping, proofing, baking, cooling, and packaging; 1) Activation of leavening agent: weigh a certain amount of old dough according to the mass ratio of flour to old dough of 25:5-25:15, make it into small pieces or powder, add water according to the mass ratio of old dough to water of 1:5-1:10, stir evenly, place it in a proofing room at a temperature of 35°C-40°C and a humidity of 75%-85% for activation for 30min-60min, stir regularly during the activation process, and make the old dough into a thin paste; the amount of active dry yeast used is 0.3%-0.5% of the weight of the flour, and the yeast and water are added according to the material-liquid ratio of 1:5-1:10, stir evenly, and activate it in a proofing room at a temperature of 35°C-40°C and a humidity of 75%-85% for 15min-20min; 2) Mixing the dough once: weighing 3% to 6% of the weight of the flour of white granulated sugar and 0.5% to 1% of the weight of the flour of a dough improver, mixing the mixture with the flour and the activated leavening agent, placing the mixture in a dough mixer, adding water according to a mass volume ratio of 2:1 to the flour, and mixing the mixture at a low speed for 5 to 8 minutes to form a dough; 3) Fermentation: Place the dough in a proofing room at 35℃~40℃ and 75%~85% humidity for 40min~60min. Determine whether the dough is fully fermented based on its actual state and flavor. The volume of the fermented dough expands 1~2 times, the inside of the dough becomes honeycomb-like, and it has a distinct sour taste. 4) Secondary dough kneading: Take 0.1% to 0.2% of the weight of flour in edible alkali and 10% to 20% of the weight of flour, mix them evenly, mix with the fermented dough, and knead the dough for 3 to 6 minutes at a low speed to make the dough neutral. According to the production line's requirements for dough softness, appropriately adjust the amount of flour added to control the softness of the dough; 5) Pressing and shaping: The secondary dough is pressed 4 to 6 times before being shaped. After the dough is pressed and shaped, white sesame seeds are sprinkled on the outer surface of the shaped dough. 6) Proofing: The formed sesame seed cake dough is placed in a proofing room at a temperature of 35°C to 40°C and a humidity of 75% to 85% for 10 to 20 minutes; 7) Baking: After the proofed biscuits are sprayed with water on the surface, they are placed on the automatic baking production line and covered for baking. The baking time is 9min to 12min and is divided into three sections. The first section is 6 meters, the upper heating temperature is set at 205℃, and the lower heating temperature is set at 195℃; the second section is 6 meters, the upper heating temperature is set at 230℃, and the lower heating temperature is set at 220℃; the third section is 8 meters, the upper heating temperature is set at 230℃, and the lower heating temperature is set at 220℃; 8) Cooling and packaging: After the baked pancakes are cooled, they are packaged and are ready to be packaged.

5. The method for making old-style sesame seed cake according to claim 4, characterized in that: White sesame seeds need to be evenly sprinkled on the outer surface of the sesame cake body, and white sugar and water should be evenly mixed and placed inside the sesame cake body.

6. The method for making old-style sesame seed cake according to claim 4, characterized in that: The volume of the fermented dough expands by 1 to 2 times, the inside of the dough becomes honeycomb-shaped, and has a distinct sour taste.

7. The method for making old-style sesame seed cake according to claim 4, characterized in that: According to the production line's requirements for dough softness, appropriately adjust the amount of flour added to control the softness of the dough.

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