馒头的发酵方法（Method for fermenting steamed bread）.docVIP

馒头的发酵方法（Method for fermenting steamed bread） Method for fermenting steamed bread Many Steamed Buns fermentation methods, fermentation, yeast fermentation with same method, chemical leavening agent fermentation, yeast fermentation and so on. Experiments show that both from the perspective of food nutrition, or from the operating point of view, yeast has a very strong advantage. Using yeast is not only suitable for household and industrial production line, also suitable for small workshops Steamed Buns housing, especially for the requirements without increasing the cost of users is also very suitable. Yeast fermentation is the most important link in the production of steamed bread. It has a direct relationship with the quality of steamed bread. I. common yeast fermentation process The principle of yeast fermentation is the use of sugar and other nutrients in the flour, under suitable growth conditions to reproduce, produce a large amount of carbon dioxide gas, so that the dough expanded into a sponge like structure. In the production of yeast steamed bread, the common fermentation process is simple, summed up mainly in the following two kinds: 1. primary fermentation Raw materials and surface pressure, molding, fermentation, steaming (1) operation method: With the noodles, all the raw and processed materials are added into the dough at one time, the amount of dried yeast is 0.3%, the amount of fresh yeast is about 1%, the amount of water added is 38-40%, and the dough temperature should be controlled at 28 degrees centigrade. The formed steamed bread is made by a steamed bread molding machine, and the family production is done by hand, and the steamed bread blanks with various shapes and sizes are made according to the requirements. The fermentation allowed the dough to ferment for 35 minutes at a temperature of 30-32 DEG C and a humidity of 75-80%. If there is no constant temperature and humidity condition, other corresponding thermal insulation measures can also be