How to control the size of the void in the steamed bread structure

My years of experience to analyze, the influence of the structure of steamed bread has the following points:

1. The influence of the processing process, the grinding roller pressure is too tight when the mill grinds, and the high temperature makes the wheat flour damaged and the starch is high, so it is necessary to grind lightly and finely.

2. The influence of new wheat, new wheat (3 months after harvest) has a delicate structure and a strong wheat flavor.

3. The influence of flour gluten and wheat in low-gluten areas, wheat with low gluten strength and low quantity in Henan has a coarser structure.

4. The proper use of improver can improve the structure and make the structure delicate, but do not overdo it, otherwise there will be a negative impact.

5. The influence of flour thickness, although the structure is too fine, it will affect the sticky taste.

6. The accuracy of flour has a great impact, the worse the accuracy, the coarser the structure, and the more sticky the taste.

I think: when baking the bun, the water in the bun is not much, the reverse side has decreased, after the bun is just steamed, put it for a day, especially in winter, due to the protection of the bun, the water inside it has not decreased much, but it is in a liquid state, into small water droplets exist in the bun, when roasted on the fire, due to heating, the water droplets evaporate into water vapor, because the outside of the skin is hard and charred, to protect the water vapor from leaking out. The water vapor is evenly distributed in the buns.

It's like a glass of water that, if completely turned into water vapor, can fill an entire room.

Gluten index analyzer is a professional instrument used to determine gluten index, gluten index is proportional to the stability time of the powder meter curve, with the increase of gluten index, the stability time is also extended. The gluten index is directly proportional to the energy of the stretch curve, and as the gluten index increases, the energy also increases. The addition of oxidant can increase gluten strength, and the gluten index increases with the increase of the added amount. The reducing agent can reduce the gluten strength, and the gluten index decreases with the increase of the amount added.

When the amount of gluten increases, the gluten index increases, and the volume of baked steamed bread also increases, and vice versa. Effect of gluten content and index on steamed bread:

1. The gluten content is too low, the gluten index is too small, the volume of steamed bread is small, the elasticity is poor, and the yield rate is low.

2. The gluten content is too high, the gluten index is too large, the water absorption rate is high, and the production rate of steamed bread is high, but the fermentation time is long, the finished skin is dark, there are blisters, the volume is small, it is easy to shrink, and the internal tissue is rough and the taste is poor.

The uniformity of the voids depends on whether the yeast is evenly distributed or not, and whether the temperature is consistent. If the yeast is not evenly distributed, no matter how it is steamed, it will be a good piece and a bad piece. I just don't know if you use dry yeast or not.

The dough should be kneaded finely.

Put some milk powder on the dough.

The chemical name of the alkali is sodium bicarbonate, and this substance becomes sodium carbonate and carbon dioxide when it is heated by water. As soon as the alkali and noodles are steamed together in the steamer, carbon dioxide will run out of the noodles, so usually when you break the steamed bread, you will find a lot of small holes and gaps. These voids are larger than those of steamed bread without alkali.

In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate.

The traditional method is to taste a small piece of noodles and put it in your mouth. You can also smell it. However, it takes experience.

Scientific method, go to the pharmacy to buy pH test strips, and use test strips to test the pH of the dough. A pH value of less than 7 is acidic, and a pH greater than 7 is alkaline. Generally, the pH value of the dough is 5-6.

The first is that the alkali is just that the noodles are not sticky, the second is that the noodles are sweet, and the third is that the noodles make a hollow sound, and they don't beat their hands.

After the steamed bread is broken, the gap in the middle (like a sponge-like part) is larger, and the more alkali there is.

The ratio of baking powder is inappropriate.

Not steamed or not in the right proportions.

Yeast fermentation produces gas, alkali neutralizes the acid produced by the fermentation of miscellaneous bacteria, and the heated gas expansion of the aerated dough makes the dough Xuan, and the dough is set after steaming.

The holes in the steamed buns are the remnants of the large amount of carbon dioxide gas that once existed. And these gases are produced by yeasts and other yeasts. The bacteria are able to break down trace amounts of simple sugars such as glucose and fructose in the dough and turn them into carbon dioxide and alcohol, as well as produce trace amounts of flavor compounds.

They don't break down sucrose and starch very well, so adding yeast won't shrink the dough and won't eat the added sugar, making the dough unsweet.

The dough has a very unique gluten structure, it is very elastic and can lock the gas in the dough structure, so during the fermentation process, the dough can expand under the action of the gas without collapsing easily. When the fermented dough is steamed in a pot or baked in the oven, the gases in it will expand as it is heated, and the dough will gradually become larger. After heating to a certain temperature, the starch will gelatinize, the protein will be denatured, and the gluten protein will be fixed, that is, "cooked".

At this time, the pores are fixed in the structure of the steamed bread or bread. Even if the gas in it has run away, the shape will not change again.

If you don't have enough time to leave, or you don't have enough yeast, you need to wake up before you put it in the pot.

But there is a kind of powder, and the powder can be full.

In the process of steaming or re-steaming, the phenomenon of shrinkage sometimes occurs: when you look through the transparent lid, it is still a white steamed bun with a regular shape and a bright skin, but when you lift the lid, it becomes smaller, and even shrinks into a dead gnocchi like rubber, which becomes inedible. This phenomenon has been encountered by many people, and it is commonly known in rural areas"Ghost pinched buns"。

The sucking of steamed bread is very accidental, and the regularity is not strong, sometimes it will not be encountered once in a few months, and sometimes two or three steamed bread will shrink one.

In general, the proportion of steamed bread shrinkage is relatively high in the following situations:

One is a gluten and biting steamed bun made of strong and high-quality flour;

the second is a steamed bun with smooth and dense skin and delicate internal tissue;

The third is in spring and autumn, especially when the temperature difference between the seasons changes greatly.

After long-term research, we have found that steamed bread shrinkage is a physical phenomenon, and the main reason for affecting steamed bread shrinkage is the strength of the flour itself and the pressure difference between the inside and outside of the steamed bread. As we know, the dough is fermented by yeast to produce carbon dioxide gas, which forms many small pores inside, and the air-holding dough is steamed and further expanded to make steamed bread. The air-holding capacity of the dough is closely related to the level of gluten quality and the amount of water added, and the better the gluten quality, the easier it is to hold air.

If the flour quality is poor and the gluten strength is weak, the internal pores are small, the radius is large, and it is easy to crack to form large holes, and the steamed bread has less air holding; In the process of expansion, the probability of rupture of small internal pores is small, and the epidermis is very dense and airtight.

When the lid is opened at the end of steaming, the temperature drops sharply below 100, and the water vapor in the steamed bread condenses rapidly, resulting in a rapid decrease in the internal pressure of the steamed bread, and the external air pressure is still 1 atmosphere at this time.

Due to the excessive expansion of steamed bread made of weak flour during fermentation, the internal structure of the steamed bread is coarse, the small pores are broken, and there are many cracks in the epidermis, which is easy to form a channel connecting the inside and outside. During the cooling process, with the condensation of water vapor, the internal pressure of the steamed bread decreases, and the external air is easy to quickly replenish the internal pressure to 1 atmosphere from the crack in the skin of the steamed bread along the channel, so that the internal and external pressure is balanced and not easy to shrink.

When the tendon strength is strong, the formed epidermis is smooth and dense, the internal pores are uniform and not easy to rupture, and the surface cracks are few, so the probability of forming a communication between the inner and outer channels is small, and it is easy to be blocked in the process of shrinking the steamed bread, and sometimes the internal and external air pressure can not be connected, and the steamed bread appears partially or completely retracted under the pressure of the external air pressure. This is also the reason why steamed buns tend to shrink when the temperature difference varies greatly at the turn of the seasons.

When the steamed bread is just out of the cage because of the flour fermentation steam, the surface is relatively smooth, and when it is cooled and reheated, it will be completely unable to ferment because of the previous fermentation, and after heating, the internal bearing force of the steamed bread skin will be aggravated due to moisture, and wrinkles and other phenomena will occur.

Don't lift the lid immediately after you have steamed, wait for four or five minutes before opening the lid, and it shouldn't be your problem.