1, dough preparation technology

Dough preparation is also called "kneading dough", "mixing powder" and "stirring".

Its main function has two aspects:

1) All kinds of raw and auxiliary materials are mixed evenly and interact with each other.

2) Flour absorbs water, generates gluten and forms a network structure, and then gets stretched, and finally forms dough with certain properties.

According to the actual situation, we should ensure enough strength and time to achieve the best dough state. In general, kneading cannot be used instead of stirring. 2. Dough fermentation technology

Dough fermentation can proliferate yeast, make dough creep, produce flavor and increase nutrition.

Traditional steamed bread production technology attaches great importance to dough fermentation and requires dough to be completely initiated. Therefore, many individual steamed bread production enterprises still adopt the old flour fermentation technology. However, excessive fermentation may cause the dough to produce too much acid. Because the process conditions are difficult to control, emerging steamed bread enterprises often adopt the production process of rapid fermentation or dough non-fermentation. Instead of fermentation, the cost increases, the appearance is not good, and the steamed bread loses its traditional flavor and taste. Practice has proved that its competitiveness is poor. 3. Mixing powder for the second time

After the dough is fermented, flour and the remaining auxiliary materials should be properly added in front of the dough.

After fermentation, the yeast in the dough will consume all nutrients and oxygen, which is very unfavorable for the later proofing. Therefore, it is necessary to supplement proper nutrition and stir more fresh air.

Additives that are not conducive to yeast growth are added in the second kneading, which will reduce the influence on fermentation.

Add pH regulator to avoid the influence of dough acidity on the product.

Adjusting the relaxation state and viscosity of dough is beneficial to molding operation and ensuring the shape of products. Step 4 knead dough

Generally, dough needs to be kneaded before dough forming to ensure the structure and appearance of steamed bread. Hand molding must be done by kneading machine or by hand. When the steamed bread machine is formed, the extrusion of the screw in the feed hopper and the torsion of the kneading roller have already finished kneading the dough, and there is no need to set up another kneading process.

Kneading can remove the gas from the dough, make the texture fine, make the surface of the product smooth and white, and avoid bubbles on the surface of steamed bread.

Knead the dough until the dough surface is smooth and the inside is fine. 5. Forming and shaping

After the dough is kneaded, it is very necessary to properly shape the cut or kneaded steamed bread blank in order to keep the appearance of steamed bread products straight and full and avoid the possibility of flat during proofing and steaming. Round steamed bread is quantitatively divided and kneaded into shapes, and square steamed bread is kneaded and cut into shapes. Hand-shaping of family steamed bread is to knead the steamed bread blank into a certain shape by hand and make the surface as smooth as possible; In the steamed bread production line, the steamed bread forming machine is usually arranged behind the steamed bread machine, that is, the "steamed bread kneading machine" is used to knead the height and polish the steamed bread blank. 6. Proofing of steamed bread blanks

Proofing, also known as final fermentation, is an essential and important process in steamed bread production. A series of biochemical reactions occurred in the process of proofing, which made steamed bread reach a certain volume, appearance and internal organizational structure.

We should master the temperature, humidity and time when proofing: Higher temperature (35~42℃) is beneficial to quick proofing and reduce the deformation of steamed bread blank. But the temperature should not exceed 45℃ to prevent yeast inactivation at high temperature.