What is the difference between old noodle steamed buns and ordinary steamed buns?

Old noodles refer to the noodles that make noodles, and they are called noodles in the north. It is a small ball of noodles left when the noodles are steamed and steamed, and because there are a lot of yeasts in it, it is used as a strain the next time the noodles are made. This kind of steamed bread made with the last fermented noodles is called old noodles.

The old noodle steamed buns are more delicious, and they are made at home when they are eaten, unlike ordinary steamed buns, which are more unpalatable.

The old noodle steamed buns are more vigorous to eat, and then the ordinary steamed buns are drier.

If there is a difference between old noodles and ordinary steamed bread, you will find that the taste is different and the aroma is not the same.

I think ordinary steamed buns will taste very soft and crispy, but old steamed buns don't.

Old noodle steamed buns are generally hard, and then I feel that ordinary steamed buns are still quite delicious.

Make the old noodles steamed bread that a small piece of raw noodles, we call it fermentation, used to be in the countryside when the steamed bread was steamed out with a big iron pot and firewood, it was simply too fragrant, the steamed bread was very chewy, when I was a child, I took off the whole layer of steamed bread on it, and then wrapped the vegetables or meat in it to eat, the taste can not be forgotten for a lifetime, the steamed bread inside looks like it is also layer by layer, very delicious and chewy, that is the taste of childhood.

It's a lot, because some of their faces and some of their eating habits are very different in taste.

Well, there are a lot of differences, anyway, if it's old, it must have been put for a long time, and the color is not particularly fresh.

The taste is completely different! Northerners know how it tastes when they pinch it in their hands, and they know how good it is when they break it open and look at it!

In addition to making it yourself, you can buy old steamed buns!

Old noodles are preserved, and during the storage process, it is inevitable that some miscellaneous bacteria in the air will "invade", and the food eaten will be detrimental to health; Using old noodles as food can cause the loss of nutrients in the dough, especially B vitamins.

Poor hygiene. Some reports have reported that aflatoxin B1 and B. macrobacterium were detected in foods made with old noodles. It is no wonder that the old noodles come from the previous dough, and they are generally fermented overnight, in which the microbial composition is complex, which may produce harmful and toxic substances, and have certain hidden dangers to human health.

Old steamed buns are harmful to the human body.

Because the "old noodles" are exposed to the air, they form a "breeding ground" for pathogenic bacteria such as molds and E. coli, and these bacteria also multiply and grow in large quantities, and secrete toxins, which are harmful to human health, among which aflatoxin B1 is very easy to cause liver cancer.

Cooking at high temperature can kill harmful bacteria such as mold and E. coli, but it cannot eliminate the toxins secreted by them, which will be absorbed through the digestive tract and accumulate in the human body, which will cause cancer over time.

Old noodle steamed buns have a different taste, which is actually the taste of edible alkali. Because the old noodle method usually sends the dough to rancidity and the taste is sour, it is necessary to add edible alkali to neutralize its sourness, so the steamed buns made have a heavy alkaline taste. From a nutritional point of view, after adding alkali, the vitamins in the flour, especially VB2, are greatly damaged, which greatly reduces the nutritional value of steamed bread.

Let's get to know yeast: this is a pure biological starter culture that is grown and processed by pure breeding of nutrients such as molasses.

Yeast is mainly made up of proteins and carbohydrates and is rich in B vitamins and trace elements. Fermentation causes yeast to multiply, which allows the dough to rise quickly and increases the nutrients of the steamed bread. The so-called "old noodles" are to put the dough in the air, and let the wild yeast in the air adsorb into it and multiply, forming a dry or semi-dry dough containing a certain amount of yeast.

The next time the dough is raised, it is added to the new dough as an introduction to revive the yeast and multiply and grow for fermentation.

Due to long-term exposure to the air, it is very easy to cause bacteria to multiply and secrete toxic substances.

Old flour steamed bread is definitely healthier than yeast steamed bread, because this is the most primitive practice, is a more environmentally friendly and healthier practice, because now industrialization everyone pays attention to efficiency and speed, so with yeast steamed bread yeast is relatively fast, but to a certain extent, it is not as healthy as old flour steamed bread.

Old noodle steamed bread is healthier and more delicious than yeast steamed bread. Old noodle steamed bun is a food made of old noodles, without added preservatives, rich in nutrition and excellent taste, is one of the staple foods of Chinese.

The old noodle steamed bun tastes better for people's health, and there is no other ingredient steamed out of the old noodle steamed bun, just a traditional practice, which belongs to green food. The steamed bread steamed with yeast has a certain chemical effect and has a certain effect on the human body.

The old noodles are soaked in water and mixed well, flour and water are put in, after the noodles are fermented, solid sugar and alkali are added, softened repeatedly, an appropriate amount of dry flour is added, and after continuing to soften, it is made into a steamed bun shape, and it is put into a pot and ignited to start steaming. The middle bottom of the steam boiler support is provided with a steam water tank, and the lower end of the steam pipe is inserted into the steam water tank and communicates with it; The upper end is equipped with a bearing and penetrates the disc fixed at the upper part of the bracket until the middle hole of the pot body, and the bearing of the pot body and the steam pipe slides and communicates.

Fresh yeast steamed bread is made by fermenting fresh yeast, which is rich in protein, auxin and vitamins, so the nutritional value is much higher than that of steamed steamed bread with alkali.

Yeast steamed bread is more nutritious.

Old flour steamed bread and yeast steamed bread should be better old flour steamed bread, yeast steamed bread is fast, in fact, it is not good, not bad, but people have a very traditional concept, that is, old flour steamed bread is healthier. Because that's been done in the past. I'll let you save.

I think that the old noodles are healthier and more delicious, compared with the yeast steamed bread, the fermentation time of the old noodles is long, and the fermentation is difficult to master, but the taste is good, and the tendons are chewy, and there is an aftertaste and sweet feeling.

In fact, the old flour steamed bread is still made of flour, so it is safe, non-toxic and non-toxic, and the yeast is a synthetic product, which is essentially different from the old flour steamed bread, and the old flour steamed bread is more fragrant, more delicious and stronger, and the yeast steamed bread is softer, but the taste is also a little worse.

Of course, old noodles and yeast steamed bread are, old noodles are healthier, but the steamed bread can't be steamed too much, you can eat it for a day or two, don't eat it for a long time, it's not healthy for the body.

Hello: Old noodle steamed buns are healthier and tastier! Because yeast contains additives or other harmful substances, which is not good for the body to eat for a long time with chemical fermentation, and old noodles steamed bread is pure natural fermentation, which will be healthier!

About this little partner who believes in the countryside is basically clear, in the rural areas of the north, the fermentation of old noodles used in steamed steamed bread rarely uses yeast, and a person who grew up in the countryside since childhood, old noodles steamed bread is more chewy and more anti-hunger, which is incomparable to yeast steamed bread.

Old noodles steamed buns are healthier.

In the past, people often fermented through "leaven" (or old noodles), that is, a small fermented dough left when steaming steamed buns, which was used as a strain because it contained a large amount of yeast, and was added to the new dough as an introduction when the next dough was made, so that the whole new dough fermented quickly.

Since the leavened dough is exposed to the air, it is easy to cause bacteria to multiply and secrete toxic substances. According to an authoritative investigation of old noodle steamed bread workshops in Shanxi, Shandong and other places, it was found that in the sampled fermented dough samples, mold was as high as 110mpn g, coliform bacteria were as high as 110mpn g, and aflatoxin B1 content was as high.

The old steamed bun is a piece of dough left by steamed steamed buns, which is broken and added to the flour when the dough is raised, and then added to the flour as an introduction. This is a traditional Chinese steamed bun practice.

This is not the case with yeast steamed bread, which uses "yeast" to make noodles every time. This is a modern, industrialized steamed bread method.

The old noodle steamed buns are more chewy and chewy. Yeast steamed buns are fluffy and vary according to personal taste.

Old noodles are also fermented yeast, which is similar to the yeast bought, and the fermentation principle is the same.

The yeast you buy is easier to control the dosage and can be fermented in an accurate ratio without acid reflux. Old noodles are suitable for frequent dough, but due to the degree of fermentation is not easy to control, it is necessary to add an appropriate amount of edible alkali to neutralize, and there is often acid reflux or large alkali, which is not conducive to health.

I feel that the old noodle steamed buns are more delicious, and the delicious steamed buns also lie in kneading the dough. If you like to be strong, knead the dough more and knead it firmly, and when it is well proofed, it will be fluffy and strong. If you like soft, knead the dough lightly, and steam it out to be softer.

The old noodle steamed buns are very delicious and very strong. It has a sense of layering and a particularly good taste, but ordinary people don't know how to do it, and the elderly will do it. It's more cumbersome to do.

From the perspective of safety and health, yeast steamed bread is better and more convenient to operate, and old flour steamed bread is also the principle of yeast, but because there has always been a piece of old noodles used to make noodles, there is no safety, health and hygiene of yeast.

The old noodles steamed bread are fermented, and the alkaline noodles should be kneaded to neutralize the sourness. At this time, some of the nutrients will be destroyed.

Yeast steamed bread uses yeast to produce gas, which is relatively good for health.

Yeast steamed bread is a new technology of steamed bread, after yeast fermentation to fully play the nutritional value of flour. Therefore, I think the nutritional value of yeast steamed bread will be better than that of old steamed bread, and it will be easier to absorb and digest.

The biggest difference between old noodles and ordinary steamed bread is that ordinary steamed bread is fermented with yeast, while old noodles are fermented with yeast.

The difference between old noodles and ordinary steamed bread is that the taste is dead, and the taste is as soft as bread.

The old steamed bun is made of old noodles, and this kind of steamed bun is particularly strong. Many of the ordinary steamed buns are made with ordinary noodles, so they feel like that when they eat it.

One is that the taste is different, the old flour steamed bread is chewier than the ordinary steamed bread, and the second is that the nutritional value is different, the nutritional value of the old flour steamed bread is relatively much higher than that of ordinary steamed bread.

The difference should lie in their taste, and also in their raw materials and their appearance are different, and the old noodles steamed bread should be firmer and tougher.

You can make it without old noodles and baking powder. It's just that the time is a little slower, and a whole day in the summer will do. It needs to be kept in a warm place in winter.

1. The taste is different. The pasta made with old flour fertilizer has a delicate texture and is mellow and delicious, which is better than ordinary fermented products. Fermentation with old noodles should be supplemented with alkali powder to neutralize the acidity, but the amount of alkali powder depends on the acidity and amount of the old noodles, which is all based on experience and is difficult to master.

Moreover, the fermentation of old noodles is very slow, and when it will be good is also known by experience. The old noodle steamed buns are more chewy and chewy. Ordinary steamed buns are relatively fluffy.

2. The storage period is different. Old noodles are difficult to preserve, and they can only be kept for a few days, so only shops that make noodles every day can keep one piece a day and use it forever. In the process of preservation, there are often lactic acid bacteria at the same time, and there will be a unique sour taste when the noodles are slightly longer, so when steaming steamed bread with old noodles, edible alkali is added to neutralize its sour taste.

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3. The nutritional value is different. The old noodle steamed bread is coarse noodles, and the dietary fiber content in the missing shot is very high Ordinary steamed bread is the finely ground flour we eat at home, and the taste of ordinary steamed bread is better, but the old noodle steamed bread is better. The dough is fermented by yeast, which not only adds nutrients to the steamed bread, but also decomposes the phytic acid in the flour and promotes the absorption of trace elements by the human body.

Summary. Hello! Old noodles, is what we often said when we were children, we used to make noodles with old noodles without yeast, or other things to make noodles, steamed steamed bread with old noodles, white and big, and strong, first of all, we use old noodles and noodles, knead into a smooth dough, wake up for about an hour, the noodles are ready, then we can make steamed bread, when making steamed bread, you can put some baking soda, so that the steamed steamed bread will taste better.

Dear I will reply to this question for you, it takes a little time to type, please wait patiently Hello! Old noodles, is what we often said when we were children, we don't need to care about yeast or other things to make noodles, steamed bread with old noodles, white and big, and strong, first of all, we use old noodles and noodles, knead into a smooth dough, wake up for about an hour, the noodles will be ready, then we can make steamed bread, when making steamed bread, you can put some baking soda, so that the steamed steamed bread will taste better.