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Method for making steamed buns by fermented sour dough

A technology for fermenting sourdough and steamed bread, which is applied in the field of fermented flour products, can solve problems such as pH detection error, and achieve the effects of good flavor, good taste, and avoiding difficult quantification of alkali dosage.

Inactive Publication Date: 2014-03-26
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Determine the fermentation process by controlling the pH of the fermented dough, and realize the process of making steamed bread without adding edible alkali, but there will be uneven pH of the fermented dough, which will cause errors in pH detection

Method used

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  • Method for making steamed buns by fermented sour dough

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Weigh 1 kg of fermented sourdough, add 0.3 kg of water to soak for 15 minutes, add 0.6 kg of wheat flour, mix well, and ferment at a temperature of 30°C and a relative humidity of 75%. After 3 hours, add 1.2 kg of wheat flour and 0.6 kg of water , and then knead the dough for about 12 minutes. After the dough is smooth and not sticky, divide, round, and shape it. Place it at 30°C and a relative humidity of 75% for proofing for 60 minutes. After steaming for 33 minutes, the finished steamed buns are obtained.

[0026] Its scores are: surface specific volume (13), aspect ratio (4), color (5), taste (8), internal structure (12), appearance shape (8), elasticity (7), toughness (7), Odor (9), stickiness (8), total score 81 points.

Embodiment 2

[0028] Weigh 1 kg of fermented sourdough, add 0.5 kg of water to soak for 10 minutes, add 0.8 kg of wheat flour, mix well, and ferment at a temperature of 28°C and a relative humidity of 70%. After 3.5 hours, add 1.0 kg of wheat flour and 0.5 kg of water kg, and then knead the dough for about 10 minutes. After the dough is smooth and non-sticky, divide, round, and shape it. Place it at 28°C and a relative humidity of 70% for proofing for 40 minutes, and steam for 30 minutes to get the finished steamed bun.

[0029] The scores are: surface specific volume (10), aspect ratio (3), color (4), taste (7), internal structure (12), appearance shape (7), elasticity (6), toughness (8), Odor (9), stickiness (7), total score 75 points.

Embodiment 3

[0031] Weigh 1 kg of fermented sourdough, add 0.4 kg of water to soak for 12 minutes, add 0.7 kg of wheat flour, mix well, and ferment at a temperature of 32°C and a relative humidity of 80%. After 4 hours, add 1.5 kg of wheat flour and 0.8 kg of water , and then knead the dough for about 15 minutes. After the dough is smooth and non-sticky, divide, round, and shape it. Place it at 32°C and 80% relative humidity for proofing for 70 minutes. After steaming for 35 minutes, the finished steamed buns are obtained.

[0032] Its scores are: surface specific volume (11), aspect ratio (5), color (4), taste (6), internal structure (9), appearance shape (5), elasticity (5), toughness (7), Odor (8), stickiness (9), total score 69 points.

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Abstract

The invention discloses a method for making steamed buns by fermented sour dough. The method comprises steps as follows: the fermented sour dough is placed in water for soaking, wheat flour is added after soaking, uniform mixing is performed, and the dough is placed for fermentation for 2.5-4 h at the temperature of 28 DEG C to 32 DEG C and at the relative humidity of 70%-80% after the fermentation, the wheat flour and water are added, then dough kneading, segmenting, round kneading and forming are performed, and the dough is leavened for 40-70 min at the temperature of 28 DEG C to 32 DEG C and at the relative humidity of 70%-80%, and after the leavening, the dough is steamed, and finished steamed buns are obtained. The fermented sour dough is taken as a leavening agent to prepare the steamed buns, alkali is not added in a making process, so that the made steamed buns are good in taste, soft and smooth in organizational structure, good in flavor and abundant in nutrition.

Description

technical field [0001] The invention relates to the field of fermented flour products, in particular to a method for making steamed buns from fermented sourdough. Background technique [0002] Steamed Bread (Chinese Steamed Bread), also known as steamed buns or steamed buns, is a traditional staple food that originated in my country and plays an important role in daily life in my country, especially in the northern regions. According to statistics, the annual flour consumption of steamed bread in northern my country accounts for about 70% of the total amount of flour. Mantou is mainly made of wheat flour, which is fermented by adding water, yeast or starter (leavener, flour fertilizer, starter, old noodles), etc., and fermented into dough. After dough kneading, molding and proofing, it is finally steamed finished product. The invention patent application with the publication number CN103211161A discloses a steamed bun formula and production method, which contains the follo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L7/104
CPCA23L7/104
Inventor 何国庆张国华何捷朱永胜刘同杰陈启和阮辉
Owner ZHEJIANG UNIV
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