It seems a little far-fetched. Let's get back to the topic: Why are steamed buns so white now? I think it may be because most people no longer grind their own flour, but generally buy flour from the supermarket to make their own steamed bread, or simply buy ready-made steamed bread from the supermarket to eat at home. The flour bought is fine and white, and the steamed bread is naturally white. So this may give people an illusion: now steamed bread is very white. In fact, I think this problem has to be said from two aspects.
Now, people who grow wheat in rural areas will still take their own wheat to the mill to grind it. These mills are small workshops, with different machines and operators, and the standards of ground flour are different, some are black and some are white. Now, the flour we buy from the market or the supermarket is produced on a large scale by the factory, with uniform standards and relatively white colors.
Now my mother-in-law will plant some wheat every year, and then take the wheat to the mill to grind noodles for her family to steam steamed bread, make dumplings and make various pasta. The steamed bread steamed with flour ground by our own family feels quite white when viewed alone, but compared with the one bought in the supermarket, the color is slightly yellow in white. This is the difference in flour.
The same flour, steamed buns from different people have different colors, which I have a deep understanding of. My mother is a good cook. Since I was a child, her steamed buns have been very famous in the neighborhood, white and smooth, very sweet and delicious. Now that I'm married, my mother-in-law and I steamed buns with the same flour, and the color is very different. My steamed buns are white, while my mother-in-law steamed buns are yellow. The steamed bread steamed from the same flour is different in color. Why? Generally speaking, there are two reasons.
1 steamed bread or dough will turn yellow if it is not properly proofed. The process of dough proofing is also a process of gluten generation, and the main component of gluten is also a kind of protein. The better the steamed bread wakes up before serving, the whiter the steamed bread will be. If you don't wake up enough, or if you wake up too much, the steamed bread will feel hard and yellow.
2. The dough is not thoroughly kneaded. The more thoroughly the dough is kneaded, the smoother it is kneaded, and the more delicate, smooth and white the steamed bread is. Therefore, if you want the steamed bread to be whiter, you should try to knead the dough for a while. If the dough is cooked, but the steamed bread is not white enough and the internal structure is rough, it is probably not kneaded enough.
The above is about "Why are steamed buns so white now?" My answer to this question, I wonder if you agree with me?
Baking powder is used in the market. If baking powder is used, it will ferment quickly. Just bask in the sun for two or three hours.
However, if you cook it at home, you use leaven, which is a piece of flour specially left by steaming steamed bread last time. When the leaven is soaked in water, it will be soaked, and then flour will be added, and it will be fermented in a warmer place. It will take a long time. In summer, it may be hot in the morning and steamed at night. In winter, the stove may be extinguished, but there is still a residual temperature in the big iron pot. Put it in the big iron pot for one night, and then put alkaline noodles when kneading the noodles.
So there are few steamed buns with leavened heads outside, which I personally think is time-consuming.
My mother has been steaming steamed buns at home, but now she is still used to steaming in the city. It's hard to steam in a small pot and a small stove, so it's still steamed. Because it's delicious and chewy, just one steamed bun at home is fine, and it's solid porcelain. The steamed bread outside is very empty and fluffy, and it is a little bit small when pinched.
Why are steamed buns so white now?
Today's steamed bread is indeed whiter than the previous steamed bread, and the skin of steamed bread is also shiny. When it comes to selling steamed bread outside is whiter than making it yourself, there is always speculation that additives have been added to the flour. I don't fully agree with this statement. I think the following two points are the main factors.
The quality of flour has improved. The most intuitive point is that the quality of flour is higher than before. In the long run, the quality of wheat grown at home in the past is not as good as it is now. Moreover, the flour used to be ground by small township mills, and the grinding process is not as good as that of regular large manufacturers. The ground flour contains some wheat bran, and the flour is naturally not as white as it is now. Nowadays, in order to obtain higher quality flour, the flour yield is low, and the flour without wheat bran looks whiter.
The production process is different. Nowadays, the steamed buns produced in large quantities are not handmade steamed buns, but the dough is mixed by machines. The strength of the machines is greater than that of manual workers, and the water used in dough mixing is less than that when it is made at home. The fermented dough is also exhausted by the machine, and a lot of dry flour is sprinkled when pressing the dough. As a result, the moisture content of the dough becomes smaller, and the steamed bread becomes whiter. When making steamed bread at home, the amount of water for kneading dough will be slightly more, and the effect of kneading dough and exhausting air is not as good as that of the machine, so steamed bread is naturally not so white.
I think my steamed bread at home is also quite white. I enjoy the process of making it. I choose my own flour, mix it with my heart, add some dry flour repeatedly when kneading it, and knead it more, so that the steamed bread will also be very white.
It can't be completely ruled out that some unscrupulous merchants will mix some chemicals into flour to change the color and taste of flour and steamed bread. Observe the color of steamed bread when buying. If it is really unnatural and white, it is better not to buy it.
Steamed bread, also called steamed bread, is a staple food often eaten by the northern group of our country. Because the production process needs fermentation, some people also call steamed bread fermented steamed bread. In southern China, steamed bread is sweet and soft. In the north, steamed bread is made hard, so it will swell in the stomach. In the TV series "Alive", there is a bridge where an old hospital professor almost died because of eating steamed bread. The hero of the story, Fugui, rushed to the scene and said leisurely, "I heard that a steamed bread can swell into seven in the stomach after drinking water. He ate seven, and seventy-seven is more than forty." Steamed bread is not only soft and hard, but also white and yellow. Many people find that steamed bread made at home is not as white as steamed bread sold outside anyway. Why?
First of all, the process of kneading dough is different. Under normal circumstances, steamed bread is cooked by hand at home, so sometimes it may not be kneaded thoroughly because of strength or time. Generally, the steamed bread in the outside shop is made of dough press, which usually suppresses more times and the strength is uniform, so that the steamed bread outside will be whiter.
Secondly, it is not fermented well. The baking powder needs to be fermented in warm water below 40 degrees until the flour is honeycomb-shaped. When many novices make dough, they start to make it without fermentation, so the dough becomes dead, and the steamed bread will be yellow and hard, and the taste is very bad.
In addition, it is a question that everyone is more concerned about. Is it because other things are added to the steamed bread sold by merchants? At present, several whitening additives circulating in the industry mainly include the following.
1, put whitening agent, which is a common method used by many shopkeepers. After all, white and fat steamed bread will make people like it, so it is recommended not to eat those particularly white steamed bread. This is the main reason why the steamed bread in the store is very white. In fact, bleach is added to the flour. The reason is very simple.
2. When kneading dough, lard is put in it. Lard is animal oil, which can make steamed bread white and crisp. Therefore, it is very possible for merchants to put lard in the steamed bread to make it white.
3. Some people say that some "black-hearted" shops secretly add soaked toilet paper water to the steamed bread. This situation should not exist, because the degree of integration between the boiled toilet paper and flour will not be particularly good, and the steamed bread will still have inconsistent colors.
4. Add milk when mixing dough, because the cost of milk is relatively high, so the general store should not do these loss-making businesses, but if you do it at home, this one is a good choice. Adding milk powder, condensed milk and milk are all good choices. The steamed bread made is fluffy, white and sweet.
5. Also, it is said that there is sulfur, sodium formaldehyde sulfoxylate and the like, which are forbidden by the state, so basically this will not happen.
The above is why the steamed bread outside is whiter than the steamed bread made at home. Is it a shock after reading it? This also warns us not to blindly pursue bright colors when choosing food. After all, no one knows what we don't know behind this beautiful color.
Flour whitening agent is a common name for diluted benzoyl peroxide in China's flour industry. It is a synthetic non-nutritive chemical substance and has no benefit to human body. At present, another whitening agent found in some products-sodium formaldehyde sulfoxylate (commonly known as sodium formaldehyde sulfoxylate) is a harmful substance prohibited by the state and will do great harm to human body. Excessive use of whitening agent will not only reduce the nutritional components of flour, but also bring harm to human body, because benzoic acid generated after benzoyl peroxide hydrolysis remains in flour and eventually enters human body. In the body, part of benzoic acid and amino acid synthesized hippuric acid are excreted from urine, and the other part is combined with glucuronic acid to detoxify. Both of the above processes are carried out in the liver. Excessive benzoic acid is a slightly toxic additive, which is very harmful to the liver. At present, although there is no uniform safety standard for steamed bread, there are strict standards for adding whitening agent to flour. It should be emphasized that steamed bread is one of people's main foods, and its quality is related to people's nutrition and health. It has been suggested that the relevant state departments should revise the standards as soon as possible, explicitly prohibit the use of any flour whitening agent, strengthen market supervision, strictly enforce the law, and never allow excessive use or abuse of whitening agents, and never allow any prohibited substances to be added to flour.
Teach you, you make steamed bread at home once, after steaming, what color is this steamed bread, and when you go shopping to buy steamed bread in the future, choose the color similar to that made at home. Because the flour used in your home is usually middle-class flour, and the steamed bread made without whitening agent is that color.
The shop is a business, and it is impossible to make steamed bread with more advanced flour and sell it to guests. If the steamed bread in the steamed bread shop is whiter than your own steamed bread, there is only one situation, that is, whitening agent is used.
Sogou asked.
I hope you don't be greedy for color, it is easy to be deceived when you are greedy for color, and the pure nature is far better than the design and packaging!
Does flour have whitening agent? "Yes", steamed bread treatment agent, that is, twice whitening. Tell everyone how to know that if steamed steamed bread turns yellow after cooling, there is no whitening agent. See if the flour is dry and white. To tell the truth, all large flour mills add "whitening agent, gluten enhancer, steamed bread treatment agent and preservative". If the standard additives are used, it is ok. Because the milling technology is advanced now, the outer skin of wheat is removed before milling. Enzymes added to steamed bread flour are mainly used to improve the shape, skin and internal structure of steamed bread. Enzyme preparation is a biological preparation, which is nontoxic and harmless. The original benzoyl is whitening, so it has long been out of use. Also, if there are two steamed bread shops, one is black and the other is white, which steamed bread sells fast? Who knows that the black steamed bread is not the worst flour?
Buy super white powder, yeast and baking powder, soft? ] edge
Add a few drops of vinegar to the noodles.
If you send it with yeast, it is not white enough.
Take the old noodles, that is, the amount of alkali is not well mastered.
Flour ratio: 5 kg flour, 10 g filial piety and 5 g baking powder. Mix the flour with warm water, preferably at 25℃ and 30℃.
The practice of steamed stuffed bun and steamed bread
1. shred the white radish (forgive me, it doesn't seem to be called silk, hehe) add salt to kill the water and pour it out. Then add sesame oil and chicken essence and mix well.
2. Stir-fry bean sprouts with oil, add Chili powder and salt to taste.
3. Chop pork belly, add fragrant shavings, salt, chicken essence, onion and Jiang Shui (the water after soaking onion and ginger in warm water) and catch the eggs evenly.
4. Take out the right amount of flour
5. Add sugar water and knead the dough with yeast.
6. Fermentation time depends on temperature. At least 1 hour or more.
7. After fermentation, use a knife to cut the agent.
8. Wrap all kinds of materials inside and knead them into shapes.
Just cut the steamed bread directly.
9. After the water is boiled, put it in a steamer and steam for 15-20 minutes.
There are many reasons why steamed bread is white now, including flour itself and post-production.
Let me first talk about the reasons for flour itself. When flour is processed in flour processing plants, most of them add whitening agents and gluten enhancers, so that steamed buns are white and tough.
In addition, in the process of making steamed bread, yeast and sugar were added to the dough. If the dough made in this way is suitable for the degree of fermentation, the steamed bread will be very white.
There are also some unscrupulous traders who put sulfur in a bowl at the bottom of the steamer and smoke the steamed bread white with steam. This white color is unnatural and can be seen through at a glance. I suggest you not buy such steamed bread.
The above is the reason why steamed bread is so white now. I wonder if I answered correctly.
The reason why steamed bread is soft and porous is that yeast is added to the dough. After fermentation, yeast can decompose glucose in flour and produce carbon dioxide. When carbon dioxide gas expands, it forms pores, making steamed bread soft and porous.
Extended data
classify
There is only one word "steamed bread" in the south, and it is also called "steamed bun", "steamed bun", "rolled cake", "big bun", "steamed bun", "steamed bun", "cooked cake" and "dry food" in the north. Known as "white steamed bread" and "solid steamed bread" in Jiangsu and Zhejiang, it is also known as "solid bag" in Wenzhou, Zhejiang.
Other places are directly called "steamed buns" or "light buns", which are generally semi-circular in appearance and are printed with red seals at the top of festivals. This kind of product is based on a single flour or several kinds of flour;
Generally, except for starter, little or no other auxiliary materials are added (auxiliary materials are added to produce colorful steamed bread), and the food is processed by kneading, fermentation and steaming. Mainly divided into the following main types.
Staple food steamed bread
According to the flavor and taste, it can be divided into the following categories.
1, northern hard-faced steamed bread is a popular daily staple food in some areas of northern China, such as Shanxi, Hebei, Shandong, Henan and Shaanxi. According to different shapes, there are knife-cut steamed bread, machine-made round steamed bread, hand-kneaded long thick stick steamed bread, upright and full high-piled steamed bread and so on.
2. Soft northern steamed bread is the daily staple food in the Central Plains of China, such as Henan, Shaanxi, Anhui, Jiangsu and other places. Its shapes include handmade round steamed bread, square steamed bread and machine-made round steamed bread.
3. Southern soft-faced steamed bread is a kind of steamed bread used by southerners in China. Most southerners take rice as their daily staple food, while steamed bread and noodles as their auxiliary staple food. Soft-faced steamed bread in the south is whiter than steamed bread in the north, and most of them have added flavors, such as sweetness, milk flavor and meat flavor. There are varieties such as hand-kneaded round steamed bread, knife-cut square steamed bread, and very small mahjong-shaped steamed bread.
Grains mantou
Miscellaneous grains have a certain health care function. For example, sorghum can promote gastrointestinal peristalsis and prevent constipation, and buckwheat can lower blood pressure and blood fat. Coupled with the special flavor and taste, miscellaneous grains are very popular among consumers, such as corn flour, sorghum flour, sweet potato flour, millet flour and buckwheat flour, or steamed bread products produced by adding a certain proportion of such miscellaneous grains to wheat flour.
The practical experience of steamed bread production shows that raw materials and processing technology are the fundamental factors that determine the whiteness of steamed buns, and the storage conditions of steamed buns also affect its whiteness. Whiteness is closely related to the size and shape of bubbles in its internal structure, the thickness and uniformity of gas wall. Adding whitening agent can not obviously increase the whiteness of steamed bread, and additives are not allowed and unnecessary.
According to the factors affecting the whiteness of steamed bread, corresponding measures can be taken to adjust the raw materials and technology, so as to make the whiteness of steamed bread reach the ideal state.
1. raw materials
The flour used for steamed bread should be high-quality wheat, free from mildew, insect erosion and impurities. At the same time, the flour ground from new wheat should be avoided as much as possible to process steamed bread, and it should be ground after the wheat is ripe (stored in a barn). The flour grade should be as high as possible, and the flour whitened by chemical brighteners should not be used to process steamed bread. Even if it is used, the addition amount should be controlled within the allowable range.
2. Process conditions
Strictly control the dough mixing time, water addition, dough pressing times and proofing time according to different flour qualities, and at the same time control the pH value and alkali addition of dough. Generally, the dough mixing time is controlled at 8-15 minutes, and the whiteness is better when the number of dough pressing is about 10 times. According to the activity of the starter, the proofing time is controlled to be 40-80 minutes, so that the volume of steamed buns and steamed bread blanks is increased by 1. 5-2. 5 times, and then steamed. When the dough is too sour, the pH value is appropriately adjusted by adding alkali. Steam should be sufficient, and the steam pressure should not be too high, and the steaming time should not be too long.
1, flour grade is different. Rural people produce their own grain to grind flour, which will be ground into flour, black flour and bran. The flour yield of wheat is over 70%, and the flour will not be very white. The steamed bread shop uses steamed bread flour or high gluten flour, and the flour yield of the flour mill is above 60%, and the pure white degree is also high.
2, the use of stoves is different. Family steamed buns are made by putting one or two layers of small steamer on electric cookers and other small steamers, while steaming workshops generally use large iron pots, pressure cookers and large steamer, and some use large steamer and multi-layer large cage plates. When steaming, water vapor has enough flowing space and can be distributed quickly.
3, the production process is different. The steamed bun workshop pays attention to economic benefits. We should be careful and meticulous from kneading dough to cooking. It is not an exaggeration to say that the strings are tightly stretched. Pay special attention to the dough, and strive to make the dough smooth, smooth and non-sticky, and press it with a dough kneading machine when making blanks.
Most steamed buns are added with whitening agents, such as a chemical called benzoyl peroxide. According to the relevant regulations of the state, the edible whitening agent added per kilogram of flour shall not exceed 0.06 g. Chemical brighteners shall not be used for food purposes. If you eat steamed bread with excessive whitening agent, it will increase your risk of stone disease. Long-term consumption will cause great damage to liver function, and some will cause cancer.
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Steamed bread, also known as steamed buns and steamed buns, is one of the traditional pasta with China characteristics. It is a kind of food fermented and steamed with flour, which is round and bulging. This has stuffing, and later it is called steamed bread without stuffing, and steamed buns with stuffing. Usually northerners choose steamed bread as their staple food.
It is said that it was invented by Zhuge Liang during the Three Kingdoms period. The Romance of the Three Kingdoms tells that Zhuge Liang captured Meng Huo seven times, and after pacifying Nan Man, crossing the river was blocked by the ghosts who died in battle. Zhuge Liang was so worried about this scene that he thought about it and had to pay homage to the river god, pray for God's blessing, punish evil spirits and bless the living beings. Zhuge Liang could not bear to sacrifice his head and invented steamed bread as a substitute. So he ordered the sheep and pigs to be slaughtered, wrapped into dough and thrown into the water as a sacrifice. Later, people learned this custom. This is probably the origin of "steamed bread". "Man" means "man" and "steamed bread" means "man's head". Steamed bread is a food made by mixing flour with water and sugar, fermenting and steaming. The finished product is hemispherical or long. In the south of the Yangtze River, such pasta with stuffing such as meat, vegetables and bean paste is called steamed bread, while steamed bread without stuffing is called white steamed bread. It is delicious, soft and nutritious, and it is one of the essential staple foods on the table. China has a vast territory, many ethnic groups, different tastes and different practices, thus developing a variety of steamed bread, such as white flour steamed bread, corn flour steamed bread, vegetable steamed bread, meat steamed bread, fried steamed bread and fried steamed bread, with different names. Steamed bread is the staple food in northern China.