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包子出锅时收缩变硬的解决办法?

来源:http://www.tianfangbaozi.com/ 日期:2021-04-16
①控制及改善操作工艺
① Control and improve operation process
1.恰当把握面团的揉制程度。不同品质的面粉,应采用不同的揉制时间和力度。面粉的筋力越强,面团的弹性越大,需要越长的揉制时间和较大的揉制力度。一般来讲,揉制力度硬质麦大于软质麦,精制粉轻于特一粉。手工揉制到恰当程度的判断标准是:面团光滑,稍微发粘,刚刚变软时即可成型。
1. Properly grasp the kneading degree of dough. Different quality flour should be kneaded with different time and strength. The stronger the gluten of flour, the greater the elasticity of dough, the longer the kneading time and the greater the kneading strength. Generally speaking, the kneading strength of hard wheat is greater than that of soft wheat, and the refined flour is lighter than that of Teyi flour. Hand knead to the appropriate level of judgment criteria is: dough smooth, slightly sticky, just soft can be formed.
2.掌握好面团的醒发程度。影响面团醒发速度的因素有加水量、酵母的加量和质量,温度和面粉品质等。面团是否可以上锅蒸制的判断标准是:用手指蘸少许水,轻轻摁一下面团,如果摁下的小坑能够慢慢回复即可上锅蒸制;如果不回复则醒发过度;如果立即回复说明醒发不到位,还需继续醒发。
2. Master the awakening degree of dough. The factors that affect the speed of dough rejuvenation are water content, yeast content and quality, temperature and flour quality. The criteria for judging whether the dough can be steamed are as follows: dip your fingers in a little water and gently press the dough. If the pressed pit can recover slowly, you can steam it; if you don't reply, you will wake up too much; if you reply immediately, you will need to continue to wake up.
                            天方包子
3.应急处理。馒头的皱缩是发生在揭锅的瞬间。此时,用一根筷子等利器迅速将馒头扎一小孔,皱缩的馒头就会立即恢复原状,即使复蒸也不会皱缩,但动作要快。
3. Emergency treatment. The shrinkage of steamed bread occurs at the moment of uncovering the pot. At this time, use a chopstick and other sharp tools to quickly prick a small hole in the steamed bread, and the shrunken steamed bread will immediately return to its original state. Even if it is steamed again, it will not shrink, but the action should be fast.
②合理控制储存条件
② Reasonable control of storage conditions
水分超过14%的小麦粉在高温高湿条件下贮存,会使维生素损失增加。如果水分超过15% ,霉菌就会繁殖。水分达到17%时,细菌也会繁殖。随着水分的增高,各种酶的活性增加,导致营养成分分解并产生热量,微生物和昆虫也会大量繁殖,会导致小麦粉质量下降。同时也应控制仓储条件和贮存时间,特别是在高温高湿的夏季,容易引起面粉的陈化和发霉变质。
When wheat flour with more than 14% moisture is stored at high temperature and humidity, the loss of vitamin will increase. If the water content exceeds 15%, the mold will propagate. When the water content reaches 17%, the bacteria will also multiply. With the increase of water content, the activities of various enzymes increase, resulting in the decomposition of nutrients and the generation of heat. Microorganisms and insects will also breed in large numbers, which will lead to the decline of wheat flour quality. At the same time, the storage conditions and storage time should be controlled, especially in the summer of high temperature and humidity, which is easy to cause flour aging and mildew deterioration.
感谢您的阅读,希望以上内容对您有所帮助,如您想了解更多精彩内容请点击我们的官网:天方包子http://www.tianfangbaozi.com
Thank you for reading, hope the above content is helpful to you, if you want to know more wonderful content, please click our official website: Tianfang baozi http://www.tianfangbaozi.com .

包子出锅时收缩变硬的解决办法?

来源:http://www.tianfangbaozi.com/ 日期:2021-04-16
①控制及改善操作工艺
① Control and improve operation process
1.恰当把握面团的揉制程度。不同品质的面粉,应采用不同的揉制时间和力度。面粉的筋力越强,面团的弹性越大,需要越长的揉制时间和较大的揉制力度。一般来讲,揉制力度硬质麦大于软质麦,精制粉轻于特一粉。手工揉制到恰当程度的判断标准是:面团光滑,稍微发粘,刚刚变软时即可成型。
1. Properly grasp the kneading degree of dough. Different quality flour should be kneaded with different time and strength. The stronger the gluten of flour, the greater the elasticity of dough, the longer the kneading time and the greater the kneading strength. Generally speaking, the kneading strength of hard wheat is greater than that of soft wheat, and the refined flour is lighter than that of Teyi flour. Hand knead to the appropriate level of judgment criteria is: dough smooth, slightly sticky, just soft can be formed.
2.掌握好面团的醒发程度。影响面团醒发速度的因素有加水量、酵母的加量和质量,温度和面粉品质等。面团是否可以上锅蒸制的判断标准是:用手指蘸少许水,轻轻摁一下面团,如果摁下的小坑能够慢慢回复即可上锅蒸制;如果不回复则醒发过度;如果立即回复说明醒发不到位,还需继续醒发。
2. Master the awakening degree of dough. The factors that affect the speed of dough rejuvenation are water content, yeast content and quality, temperature and flour quality. The criteria for judging whether the dough can be steamed are as follows: dip your fingers in a little water and gently press the dough. If the pressed pit can recover slowly, you can steam it; if you don't reply, you will wake up too much; if you reply immediately, you will need to continue to wake up.
                            天方包子
3.应急处理。馒头的皱缩是发生在揭锅的瞬间。此时,用一根筷子等利器迅速将馒头扎一小孔,皱缩的馒头就会立即恢复原状,即使复蒸也不会皱缩,但动作要快。
3. Emergency treatment. The shrinkage of steamed bread occurs at the moment of uncovering the pot. At this time, use a chopstick and other sharp tools to quickly prick a small hole in the steamed bread, and the shrunken steamed bread will immediately return to its original state. Even if it is steamed again, it will not shrink, but the action should be fast.
②合理控制储存条件
② Reasonable control of storage conditions
水分超过14%的小麦粉在高温高湿条件下贮存,会使维生素损失增加。如果水分超过15% ,霉菌就会繁殖。水分达到17%时,细菌也会繁殖。随着水分的增高,各种酶的活性增加,导致营养成分分解并产生热量,微生物和昆虫也会大量繁殖,会导致小麦粉质量下降。同时也应控制仓储条件和贮存时间,特别是在高温高湿的夏季,容易引起面粉的陈化和发霉变质。
When wheat flour with more than 14% moisture is stored at high temperature and humidity, the loss of vitamin will increase. If the water content exceeds 15%, the mold will propagate. When the water content reaches 17%, the bacteria will also multiply. With the increase of water content, the activities of various enzymes increase, resulting in the decomposition of nutrients and the generation of heat. Microorganisms and insects will also breed in large numbers, which will lead to the decline of wheat flour quality. At the same time, the storage conditions and storage time should be controlled, especially in the summer of high temperature and humidity, which is easy to cause flour aging and mildew deterioration.
感谢您的阅读,希望以上内容对您有所帮助,如您想了解更多精彩内容请点击我们的官网:天方包子http://www.tianfangbaozi.com
Thank you for reading, hope the above content is helpful to you, if you want to know more wonderful content, please click our official website: Tianfang baozi http://www.tianfangbaozi.com .