First, the inherent quality of the raw grain itself

1, the gluten of flour is too strong.

The formation time and stability time of wheat flour are too long. When the dough is insufficient, the gluten network is not well formed, resulting in fine bubbles in steamed bread. When the elasticity of flour is too strong and the ductility is too short, the gluten is too brittle, which makes the gluten break more after kneading, leading to foaming, from thin foaming to serious separation of skin and core.

This situation mostly occurs in soft wheat areas (such as northern Anhui, southern Henan, Jiangsu and so on). ) is a traditional soft wheat area. Later, due to the adjustment of planting structure, some high-yield hard wheat or high-quality hard wheat were planted. Due to climate and soil reasons, although the wheat in these areas has high yield, it has high elasticity and short ductility, which makes the steamed bread made of this wheat easy to shrink and bubble.

2. Gluten strength is too weak

When the gluten of flour is too weak, the flour obviously lacks gas retention and is easy to form skin-core separation and foaming. For example, bread with weak gluten is cut with a knife, and it is easy to bubble without an improver.

3. Raw grain fever

During the storage of wheat, heating will not only denature wheat gluten and affect the formation of gluten network, but also enhance the elasticity of gluten, make it brittle and easily lead to gluten fracture and foaming.

In addition, during the heating process of wheat, the physiological activity of wheat itself will be enhanced, which will degrade gluten protein, resulting in many breaking points after the formation of gluten network and poor operability, resulting in foaming of steamed bread skin.

4. The raw grain is seriously aging.

Too long storage time of wheat leads to degradation of gluten protein, deterioration of fine density of gluten network and increase of breaking point, which leads to foaming.

5, the original grain insect erosion more than 3%

After wheat is eaten by worms, the excrement of worms contains a lot of protease, which will degrade gluten and lead to foaming and sticky steamed bread.

6. When wheat is new, gluten is not mature enough.

It is easy for new wheat to form big bubbles because gluten network is not completely formed and its gas holding capacity is insufficient. After about 3 months of maturity, the newly harvested wheat slowly oxidizes when it comes into contact with oxygen in the air, thus enriching the gluten network.

Therefore, it is not easy to use new wheat early after harvest. If the raw grain of the flour mill is too tight, some new wheat needs to be added, and some curing agents can be added to solve the problem of poor gluten network formation. Of course, even if the curing agent is used, we should not use brand-new wheat for processing too early, but should gradually increase the proportion of new wheat to achieve the effect of stabilizing the market.

Second, the problems in flour processing

Ultrafine grinding

When processing flour, some customers are too eager for whiteness and precision under the condition of short technological process, and the flour is processed very finely. In the processing of superfine powder, because the material is fine and the rolling distance of the grinding roller is narrow, it is easy to cause the temperature of the grinding roller to be too high, which will destroy gluten and lead to the foaming of the final steamed bread.

The powder extraction scheme is unreasonable.

The competition in the flour market is very fierce, and many flour mills have no profit, which leads to more flour production or lower flour quality. For example, the back road flour that is often eaten in the north, some flour mills take more than 20 kilograms of flour in front, and the steamed bread products made of more than 40 kilograms in the back road are also better;

However, some flour mills produce 50 noodles in front and 25 noodles in the back to make steamed bread. When this kind of flour is used to make steamed bread products, it is easy to foam because of the large amount of back flour.

Third, the method of flour improvement in the later stage is wrong.

1. For the flour with brittle gluten, the gluten strengthening measures are adopted.

2. The gluten network of weak gluten flour was not improved.

3. Improper methods were used in the pursuit of steamed bread, which led to the destruction of gluten network.

Four, steamed bread production operation method is improper

1, the problem of water

Northerners love to eat hard-faced steamed bread, and some Manjuya add less water when making steamed bread, which leads to hard steamed bread products and easy foaming of finished products.

2. The beating strength is too high or too low

When making steamed bread, the beating should be moderate, and insufficient beating will lead to insufficient gluten network and easy to cause local thin bubbles in steamed bread; If the milling force is too large, the gluten network will be destroyed, which will easily lead to insufficient gas retention and foaming of steamed bread.

3. Alkaline steamed bread When steamed bread is made of old flour, sometimes the amount of alkali added is unreasonable, which will cause foaming to some flour.

4. The influence of the weather when making steamed bread. In winter, because the surface temperature is too low (although many customers use warm water, the water temperature is too low), the dough temperature will be low, and the proofing time will be too long, and the steamed bread will not stand and bubble.

The temperature is high in summer, and steamed bread wakes up quickly. Even when it is made, steamed bread is made, which is easy to bubble in summer. In spring and autumn, the weather is high and low, the air is dry, the steamed bread wakes up too fast or too slowly, and the skin is easy to dry, so this product is easy to blister.

Extended data:

Tips for steaming steamed bread:

When steaming steamed bread, if the dough looks deformed, you can dig a small pit in the middle of the dough, pour two small cups of white wine, and stop for 10 minutes, and the dough will be deformed.

If there is no yeast when mixing flour, honey can be used instead, and 15-20g honey can be added to every 500g flour. After kneading the dough, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.

The indoor temperature is low and the kneading time is long. If you put some sugar in the dough during fermentation, you can shorten the time of making dough.

In fermented dough, people often put a proper amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.

If the steamed bread turns yellow due to too much alkali and smells bad, you can add100-160g vinegar to the steamed bread water, and then steam the steamed bread in the pot for 10- 15 minutes, and the steamed bread turns white and has no alkali smell.

When steaming steamed bread, put a little salt water in the flour to promote fermentation, and the steamed bread is white and delicious.

People's Network-There are several tricks to make white and soft steamed bread.