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天方包子提议冬天和面这样做合适

发布时间:2023-01-07 来源:https://www.jnsjtf.com/ 作者:天方包子 浏览量:0

由于温度的缘故,面团的发酵时间也各有不同。那么,假如夏季和面的情况下放冷水,冬季就放温开水,那样的实际操作是否行得通呢?从实际操作方面而言,是可以的。天方包子加盟提议冬天和面这样做合适!
Due to the temperature, the fermentation time of dough varies. So, if we put cold water in summer and warm boiled water in winter, will that practical operation work? In terms of practical operation, it is possible. Tianfang steamed stuffed buns suggested that it would be appropriate to do this for Hemian in winter!
小麦面粉通常指面粉,即用麦子磨出去的粉末状,其主要成分由淀粉和蛋白质组成。淀粉一般不是溶解水的,但伴随着水温上升,淀粉的透气性会大幅度提升,当水温升到53℃以上时,淀粉的机械性能又发生了更改,它会快速溶胀、瓦解并产生匀称粘稠饱和溶液,这一全过程称之为淀粉的糊化。
Wheat flour is usually referred to as flour, that is, the powder made from wheat, and its main components are starch and protein. Generally, starch is not dissolved in water, but with the rise of water temperature, the permeability of starch will be greatly improved. When the water temperature rises above 53 ℃, the mechanical properties of starch will change again, and it will rapidly swell, collapse and produce a uniform viscous saturated solution. This whole process is called starch gelatinization.
在和面的环节中,淀粉的吸水能力就形象化反映在面团的洞孔上。因此,凉水和面时,面团内构造相对性密切,裂缝较小;而温开水和面后面团内部机构较疏松,孔眼稍大。
During dough mixing, the water absorption capacity of starch is visualized on the holes of dough. Therefore, when the cold water mixes with the dough, the structure in the dough is relatively close and the cracks are small; However, the internal structure of warm water and dough after dough is loose, and the eyelet is slightly larger.
天方包子加盟
在和面的环节中,小麦面粉遇水后粘一起则是蛋白质的作用。蛋白与小麦面粉中的别的成分一起,产生水面筋。水面筋在和面和搅面的效果下,慢慢阔展,进而产生了有延展性和延展性的面团。
In the process of flour mixing, protein is responsible for the adhesion of wheat flour after encountering water. Protein, together with other ingredients in wheat flour, produces gluten. With the effect of mixing and mixing, the surface gluten gradually expands, and then the dough with extensibility and extensibility is produced.
伴随着水温的上升,蛋白凝结的越来越快。当蛋白凝结后,水面筋便会遭受危害,面团的延展性和延展性都是会降低。这就是为啥开水和面,擀面皮的劲道会少一些,可是更松软的缘故。
With the rise of water temperature, the protein coagulates faster and faster. When the protein coagulates, the surface gluten will be damaged, and the extensibility and extensibility of the dough will be reduced. This is why the boiling water and noodles make the noodles less powerful, but softer.
因而,在和面时更改水温,其实质是在更改面团中淀粉和蛋白的情况,因为这二种物质的变化,造成面团自身情况的转变。水温对发醇实际效果的危害实际上仅仅个副产物。
Therefore, changing the water temperature during dough mixing is essentially changing the starch and protein in the dough, because the change of these two substances causes the change of the dough itself. The harm of water temperature to the actual effect of alcohol production is actually only a by-product.
用常温水和面后,面团里外基本上没有裂缝,相对性紧致,容积胀大度并不大,水面筋较多,劲大,很有延展性。可是由于温度的持续减少,面团发酵时间会拉长。
After using normal temperature water to mix the dough, there are basically no cracks inside and outside the dough, the dough is relatively tight, the volume expansion is not large, and there are many surface reinforcements, which are strong and very ductile. However, due to the continuous reduction of temperature, the dough fermentation time will be prolonged.
因而,为了更好地做到节约时间成本费的与此同时,又不危害口感的情形下。天方包子提议,冬天和面时,水温操纵在30-35℃。
Therefore, in order to better save time and cost without harming the taste. Tianfang Steamed Bun suggested that the water temperature should be controlled at 30-35 ℃ when making noodles in winter.
做包子看起来繁杂,实际上并不会太难。不了解这种基础知识也没有关系,只需添加天方包子https://www.jnsjtf.com,有关人员为您解答包子难题!
Making steamed stuffed buns looks complicated, but in fact it is not too difficult. It doesn't matter if you don't know this basic knowledge. Just add Tianfang Steamed Bun https://www.jnsjtf.com , relevant personnel will solve the steamed stuffed bun problem for you!
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