Why do you put alkali in steamed bread, and only put edible alkali in steamed bread?

Steamed buns are one of the favorite staple foods of people, especially northerners. But if you don't pay attention to the alkali too much, the steamed steamed bun will be super yellow and burnt, bitter and astringent, and the taste will be very poor or even inedible. How to remedy over-alkali discharge?

Here are three ways you might as well try them:

1.After finding that the alkali is a little too much, it should be postponed for a period of time before steaming, and let it wake up slowly, so that the alkali can run away as much as possible. If the time is too late, the temperature can be raised to 28 to multiply rapidly, secreting a large amount of enzymes and lactic acid, when reacting with alkali can produce a neutral salt, which makes the dough neither sour nor alkaline.

2.If the alkali is indeed added a lot, you can add some old noodles, also called flour fertilizer, and at the same time add some raw noodles and knead them together. Why add raw noodles, because in the unit volume, there will be more old noodles with the taste of old noodles, and the steamed steamed bread will not be refreshing, and the steamed noodles can be relieved of the peculiar smell, and the steamed steamed bread will be smooth and soft, sweet and delicious.

After experiments, for every 50 grams of old noodles, 200 grams to 250 grams of raw noodles need to be added.

3.If the steamed bread is found to be steamed yellow after being out of the basket, you can immediately scoop out a part of the steamer water, then pour some vinegar into the pot, and then steam the steamed bread with a simmer for 10 15 minutes, the alkali reacts with the acid, and the steamed bread will turn white, and there will be no sour taste.

The dough of steamed steamed bread is acidic after fermentation, and the purpose of putting alkali is to neutralize it, so that we have a better taste and the steamed bread can be fluffier and softer.

Because the noodles that have been sent without alkali will be very sour, and they will not be steamed much.

There are two methods, one is to drain the water alkali, and the other is to drain the alkali. If your dough is a little hard, put water alkali. If your dough is soft, drain the alkali. Water alkali is to put the alkali in a bowl and put some water. Dry alkali is to directly put the alkaline noodles together and knead them together.

Method of steaming alkaline noodles steamed bread:

1. The main reason for the nutritional loss of steamed bread is that Chi Cong adds alkali to the fermented dough, and the vitamin B1 in the flour is relatively stable in an acidic environment, while the chaos is easy to be destroyed in an alkaline environment, if you add too much alkali or use alkaline dough agents such as soda to make steamed bread, it will destroy most of the vitamin B1 in the dough;

2. Correct alkali can make the dough sour and sweet, and at the same time, use a strong fire to make the steamer atmospheric, once steamed, the steamed bread will be soft, white and delicious;

3. When the temperature in the dough reaches 33 degrees Celsius, the acetic acid bacteria also multiply in large quantities with the yeast's hair code and excrete oxidase, which oxidizes the thin alcohol in the dough into acetic acid and water, so that the dough produces a strong sour taste and becomes softer, and the longer the fermentation time, the stronger the sour taste of the dough, so it is necessary to add alkali to neutralize the sourness;

4. The correct alkali should be flexibly mastered according to the size of the fermented noodles, the age and tenderness, the temperature level, the length of fermentation time, the amount of old noodles used and the requirements of the products. Each kilogram of fermented noodles is added to the gram alkali to neutralize, and the steamed steamed bread has a high vitamin preservation rate, good flavor and fresh quality, and is easy to digest.

Alkali is added for puffing and also neutralizes the sourness in the dough.

The effect of adding alkali:

1.In the process of making noodles, microorganisms will produce acid, and the dough will become sour after initiation, and edible alkali (carbonate) must be added to react the acid to make delicious pasta;

2.Alkali can neutralize the organic acids or sulfides that adhere to the world due to the excessive spraying of pesticides on dark green vegetables, so as to preserve the original color of vegetables and remove the pollution of pesticides to vegetables;

3.Edible alkali has a strong degreasing effect, which can remove excess oil on the raw materials of dry oil;

4.Alkali consumption can release niacin that is not easy to release in corn, so that people who eat corn for a long time will not suffer from leprosy due to the lack of niacin in corn;

5.The disadvantage of alkali is that it has a strong destructive effect on the vitamin first limb b1 b2 and vitamin C in food, and will affect the absorption and utilization of certain minerals by the human body, so it should not be abused.

6.It neutralizes gastric acid and protects the stomach for patients with stomach diseases such as gastric ulcers.

It is not necessary to add alkali to make steamed bread. The specific method of steamed bread is as follows:

Ingredients: 200 grams of flour, appropriate amount of sugar, appropriate amount of yeast, appropriate amount of lard, appropriate amount of water shed.

1. Put lard, flour, sugar, yeast and water in the basin and mix well.

2. Then knead a piece of dough by hand, seal it with plastic wrap, and let it wake up for 30 minutes.

After dividing Zheng Zhong, he kneaded the dough into round strips by hand and cut it into steamed bun blanks with a knife.

4. Cut the steamed buns into blanks and put them in the steamer, cover the pot and steam for 15 minutes.

Take it out after a few minutes, so that the steamed bun has completed the song of Ming Qin.

The strains fermented in steamed bread are not pure, and the "old noodles" contain lactic acid bacteria. Lactic acid bacteria produce acid, so alkali is used to neutralize it.

Why don't you use alkali when making noodles with fresh yeast (yeast)?

1. Fresh yeast is a live yeast prepared from pure culture bacteria in the pure Zhaoqing factory. Some contain about 70% water, which is called pressed yeast; Some contain about 10% water and are called dry yeast.

2. Such pure yeast is added to the dough, and under the temperature of 25 30, the yeast will use the sucrose, glucose, fructose and maltose made by the amylase of the dough itself to transform starch for active growth.

3. It breaks down some of these sugars into carbon dioxide and alcohol. Due to the formation of carbon dioxide, the dough immediately expands and initiates, and finally a large number of cavities are formed in the steamed bread. In addition, about the amount of alcohol is produced in the dough, so the steamed buns are both loose and soft and have a wine aroma after steaming.

4. There is no need to put alkali in fresh yeast, because the fresh yeast connected to the dough is not like the flour fertilizer Nachai eggplant mixed with a large number of lactic acid bacteria and acetic acid bacteria, so there will be no microbial acid production process, and the dough will not become acidic after it is initiated, so it is not necessary to add alkali to neutralize.

5. However, if the dough is raised for a long time, it will gradually increase their proportion because some bacteria contaminated with the surface of flour, water and basins grow faster than yeast, and finally the dough can still become sour. Practice has proved that when the dough is made with fresh yeast, it will not become sour for at least four hours, especially when the temperature is not more than 30, it is beneficial to the reproduction of yeast, but it is not good for the reproduction of bacteria.