Study On Formula And Technology Of Leavening Agent For Fasting Steamed Bread

In the production process of steamed bread,how to use the bulking agent to produce gas makes it very important to expand the volume of steamed bread,and specific volume,whiteness,and hardness are the most important indicators to measure the quality of steamed bread.Through the study on the short-time proofing effect of baking powder and spontaneous powder on the market,it was found that the bulking effect was not ideal,and afterwards,the bulking effect of the simple combination of leavening agents was explored,and on the basis of which,suitable screening was selected.The bulking ingredients are compounded.The single-factor and orthogonal test were used to determine the best formula for raising formula for fasting steamed buns,and then the processing technology for fasting steamed buns was explored to select the best process conditions for rapid proving and production of steamed buns.Afterwards,the study of its physical and chemical properties was compared with that of ordinary steamed bread.Finally,the fast-rising bulking agent formula was applied to the buns to obtain a good use effect.The aim is to provide support for the production of fast-rising products and provide theoretical and technical support for the production of chain-type ready-to-eat steamed buns.The main results are as follows:1.The sparkling powder and self-produced powder sold in the market are not ideal for proofing in a short period of time.The size and color of the steamed buns are not good enough.The simple combination of chemical leavening agents does not meet the requirements.Less will lead to insufficient gas production to make the steamed condition of the steamed bread unsatisfactory,resulting in a small specific volume of the steamed bread and poor sensory quality.Excessive dosage may cause cracking of the steamed bread,the appearance of atmospheric pores inside,yellowing of the color,and odor affecting the quality of the steamed bread.2.According to the test,the appropriate rapid(citric acid),medium(calcium phosphate monobasic),and slow(glucose-[delta]-lactone)acid salts are reconstituted with sodium bicarbonate to produce During the process,the dough and the steamed buns are continuously generated by gas,and finally the volume of the steamed bread can be swelled.The optimal formula determined through experiments is that the amount of sodium bicarbonate added is 1.3%,and the amount of glucose-delta-lactone is 1.3%,0.3% citric acid and 0.3% dibasic calcium phosphate.The volume of steamed steamed bread with this formula can reach 2.1-2.2mL/g,good elasticity,low hardness and bright white color.And no smell.3.In the production process of steamed bread,the change of processing technology has a significant impact on its quality,especially in the amount of water added,the mixing time,the number of pressing times and the steaming time.Due to the fact that rapid steaming of steamed buns uses chemical leavening agents for continuous gas production,the amount of water added is slightly larger than that of ordinary steamed buns.Proper dough mixing time enables the formation of a dough gluten network,enhancing the gas holdability of the dough,over or over.A small number of pressing times will decrease the gas holdability of the dough,which will cause the gas generated by the leavening agent to break through the bondage of the gluten network and cause spillage,resulting in waste.The processing technology suitable for quick proofing of steamed buns is: the amount of water is 48%,the dough time is 10 minutes,the number of pressing times is 7 times,the steaming time is 21 minutes and the requirement for the ambient temperature and humidity is extremely low.In addition,the separate storage of sodium bicarbonate and acid salt is more conducive to the maintenance of the effect of bulking agent gas production,and the use of self-made leavening agents in combination with 0.4% of yeast can improve the quality of the product.4.The use of self-made leavening agent to quickly wake up the steamed bread is quite close to ordinary steamed bread in comparison with other formulas.In addition to the lack of flavor,rapid steamed bread is also easier to age than yeast steamed bread,but it is mixed with yeast.Use can improve these,which not only saves time,but also reduces the amount of yeast added,saves costs,makes the advantages of quick wake up gimmicks prominent,and applies the technology to quickly wake gimmicks to the bun more successful.The product is soft and delicious.