Traditional steamed bread production techniques can do those improvements

Soda fermentation, old flour fermentation, yeast fermentation, the three most commonly used fermentation methods are the same in principle, all through the fermentation of the dough through the production of a large amount of carbon dioxide gas, in the process of steaming, the temperature gradually rises, carbon dioxide is heated and expanded, the dough will produce a porous structure, become soft and delicious. But these three fermentation methods are different in terms of nutritional value and taste. Baking soda fermentation uses baking soda to ferment, and the steamed buns are not only very fluffy but also taste very good, but baking soda can seriously destroy the B vitamins in the flour.

In the daily diet, the vitamin B group that our human body needs is mainly obtained through food, which makes steamed steamed bread fermented with baking soda strongly opposed by many nutritionists. Baking soda is what we often call alkaline noodles, which is often used in many food stalls and porridge shops, which can shorten the time of boiling porridge and make porridge with few rice grains look viscous, but it also destroys the vitamin B group in rice. Fermentation of old flour seems to be a little better than baking soda, and burying it will not destroy the nutrients in the flour.

After fermentation, the phytic acid contained in the flour can be decomposed, and the phytic acid hinders the absorption of calcium, iron, magnesium and other elements, which makes it easier for the body to absorb and utilize the skin.

The key to the deliciousness of steamed steamed buns is to be noisy and soft, and controlling fermentation is the key. 1000 grams of plain flour, 600 grams of milk, 10 grams of dry yeast and 30 grams of sugar, you can also use warm water without milk and sugar, but the steamed buns with milk and sugar are very delicious and can also help fermentation. Put all the ingredients and dough into a basin, put 1 4 pots of water in the steamer and heat it (about half a minute on high heat, the lid of the pot is hot, the water in the pot is hot, don't boil) Put the steamer on the steaming curtain, put the mixed dough in the basin, and then put the basin on the steaming curtain, cover the lid of the steamer, and wait for the dough to ferment the dough to 2 or 3 times the size of the basket.

How exactly do you make steamed buns, are they big and delicious? I've found that there are three ways to do it:

The first one: this is the method that steamed bread shops are using, add some baking soda when putting yeast, so that the fermentation speed is fast, and only need to ferment once, and the green billet can be cooked for a while, this method my sister specially asked the more familiar steamed bread shop owner, because their steamed bread is soft, baking soda is not harmful to people, this method can be used, but the flour used in the steamed bread shop can not be selected like their own flour, and what chemical additives are added to it, that is a trade secret, People won't tell me, so it's healthier to do it yourself.

The second kind: in the yeast fermented for the first time, put a little edible alkali (alkali is boiled into lye with a little warm water) as in the old past, knead it evenly and knead it thoroughly for 10 minutes, and the cooked green blank can be steamed directly, so that the steamed steamed bread is the same as the first one, if the amount of baking soda and alkali is not well mastered, or not kneaded, the finished steamed bread may be uneven yellow and white, or the alkaline taste is heavy, of course, people who are willing to eat flowering alkali steamed bread are best with this method.

The third type: I used the third one this time, the two fermentation method, so that the steamed steamed buns are very soft, and I also adjusted the method of making noodles, so that the fermentation speed is very fast, which saves time and trouble, and the method is very easy to master.

The complete sets of equipment with relatively mature technology on the market are composed of dough forming system, steamed bread forming system, proofing equipment, steaming equipment, cooling equipment, finishing equipment, packaging equipment, etc. At present, the advanced steamed bread equipment on the market is mainlyAn intelligent bionic steamed bread production line that imitates manual tunnel moldingIt has basically achieved and surpassed the quality of handmade steamed bread, and it is a complete set of steamed bread production line.

The DFD series and efficient intelligent series steamed bread production line produced by Henan Xingtai Science and Technology Industry is an intelligent bionic steamed bread production line. With the characteristics of high production capacity, low cost and good quality, the steamed bread produced is rich in layers, good resilience, chewy and resistant to resteaming. Focus on the health of China's staple food, and aspire to become a comprehensive service provider in China's staple food industry.

Whether you need a steamed bread production line or a single steamed bread equipment, Shandong Yinying can customize the production line according to the size of your site, and the user feedback is good.

In fact, the product that suits you is a good product, and if you have a large output of steamed bread, it is better to consider a large steamed bread machine, and it is recommended to take a look at it more. Xiamen Chengji will sort it out for you.

Steamed bread machine - automatic steamed bread machine, knife cutting steamed bread machine.

Steamed bread machines vary according to the type, ranging from thousands of yuan to tens of thousands of yuan. Zhengzhou MiG Machinery **** specializes in the production of steamed bread machines, steamed bread production lines, at present, many steamed bread shops or steamed bread factories across the country use MiG steamed bread machines.

How advanced you want to be, how advanced you want to be.

In fact, it can be said that the advantages of the steamed bread production line are still more, first of all, it can improve the steamed bread manufacturers, for any manufacturer, if their production efficiency is not improved, it also marks that there is no way to have any advantage in the market competition. Now there is not only a war of quality, but also a war of price. The production efficiency of steamed bread manufacturers cannot be improved, which indicates that their production costs are very high.

How can it have a very strong competitiveness with other manufacturers? But if you can use a very mature steamed bread production line, it is different, every equipment of the steamed bread production line is very good, can improve the production efficiency of the whole steamed bread, and its low-temperature steam and automatic disinfection can bring great convenience to the production of steamed bread.

The steamed bread produced by a very mature steamed bread production line is far better than the traditional handicraft steamed bread, because the automatic production can make the dough very good and the dough of the steamed bread becomes more chewy, and the taste is much better than the traditional steamed bread taste, so let everyone think that when they choose to produce steamed bread in large quantities, it is only produced through traditional handicrafts, and this production is not as good as a mature steamed bread production line.

Therefore, from the above, we can understand that a mature steamed bread production line does have a very big advantage, and it can also allow more different types of steamed bread to enter the market, and can also get more consumers' favor, so since you want to produce better steamed bread, it is natural to set up a very mature steamed bread production line, which is indispensable. At the same time, it is also necessary to ensure that they have advanced facilities and equipment for the production of steamed bread, as well as technology, under these premises, they can ensure that the steamed bread produced is very good and can solve his insurance problems. Therefore, the production of steamed bread is not a simple matter, there must be a mature steamed bread production line, and better steamed bread can be produced under the guarantee of this production link.

How to open a steamed bun shop with a machine steamed bun? In terms of additives, the proportion. The process (yeast fermentation method) is mixed with warm water at 30° and the dough is smooth, non-sticky, elastic, and the dough is required to be smooth.

This kind of thing that should be kept secret has told you what people eat.

First of all, we need to know the proportion of flour and yeast powder in the steamed bread when making steamed bread, and we should also know the time of washing the face and the degree of tung type, and we must knead the steamed bread evenly, so that we can quickly make the steamed bread more powerful, and at the same time, we should also guess that we should pay attention to the time of steaming steamed bread, and we need someone to teach and talk about it.

Attention should be paid to controlling the softness of the noodles during processing. Yeling pants should be made to keep the dough moist. Be sure to keep the dough smooth.

In the meantime, add sugar and yeast and stir well. After that, we must also pay attention to cooling, so that Wang Heng can master the process of making steamed buns.

When processing steamed bread and celery oak, you must first understand the ratio between flour and water yeast, and then use a machine and noodles, after proofing for a period of time, you should knead the dough into a small agent, and then put it in the pot to steam, about 20 minutes or so.

First, the quality evaluation of steamed bread:

1. Starting degree: that is, the specific volume, which is generally required above.

2. Standing: that is, the height-diameter ratio, which is generally required above.

3. Structure: that is, the internal tissue, into a honeycomb, uniform and delicate.

4. Brightness: The color of the skin of the steamed bread is required to be milky white or milky yellow, smooth and shiny.

5. Mouth: that is, chewiness, tendon, elasticity, and non-sticky teeth.

Second, the effect of the five components of flour on the quality of steamed bread:

1. Gluten: The gluten content of China's staple steamed bread is generally between 27-32, the gluten index is greater than 30, and too high gluten content can easily lead to difficult operation of steamed bread dough, poor initiation, easy wrinkling of the epidermis, etc., too low gluten content can easily lead to poor mechanical stirring resistance of steamed bread dough, rough taste, no bite, low gluten index, poor operation performance of steamed bread, rough structure, and poor erection. A better gluten index is usually shown as a longer stabilization time and a lower degree of weakening on the flour meter index.

2. Starch: high amylose content, the structure of steamed bread is rough, the taste is poor, it is easy to lose water and become hard, the higher amylopectin flour gelatinizer usually has a higher peak viscosity, the structure of the steamed bread is delicate and uniform, the taste is gluten, and the water retention is good. The high content of damaged starch is easy to cause water separation and poor erection of steamed bread, and the low content of damaged starch will affect the starting point and internal structure of steamed bread.

3. Active substance: amylase, mainly decomposes the damaged starch in the flour to produce glucose to provide nutrients for yeast reproduction, generally reflected by falling values, higher amylase activity can easily lead to sticky feel of steamed bread dough, poor uprightness of the finished product, and sticky taste.

4. Lipids: carboxylic acid glycerides, phospholipids, etc., the lipids in normal flour provide good wheat flavor of steamed bread, bright skin, delicate structure and taste, long-term storage of flour or the addition of excessive lipase will reduce the wheat flavor of steamed bread, the brightness of the epidermis, and destroy the internal structure, making the taste rough and sticky to teeth.

5. Ash and pentosan: mainly exist in the aleurone layer of wheat, reflecting the processing accuracy of flour, the higher content of ash and pentosan can improve the water absorption rate of flour, make the internal structure of the steamed bread delicate, but will reduce the erection of the steamed bread and the brightness of the epidermis, so that the taste sticky teeth.

Answer: A common mistake in the process of making steamed bread by fermentation is to reverse the order of forming and proofing, and the steamed bread produced in this way will have unsmooth skin, rough tissue, and dull color. The correct manufacturing process should be as follows:

Mix flour, angital, water and other raw and auxiliary materials and dough pressing dough segmentation molding fermentation steaming.