Why are steamed buns so white now?

Why are steamed buns so white now? This question evoked many memories for me. I lived in the countryside when I was a child. Every few months, my mother pushes several bags of wheat to the mill to grind noodles with a trolley. There is always a tall green flour mill in the mill, which pours the wheat out of the big funnel above. In a short time, the two big bags attached below were full, one filled with white flour and the other with wheat bran.

It seems a little far-fetched 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 thin and white, and the steamed bread is naturally white. So this may give people the illusion that steamed bread is very white now. In fact, I think this problem has to be said from two aspects.

Nowadays, people who grow wheat in rural areas will still take their own wheat to the mill for grinding. These mills are small workshops, the machines and operators are different, and the standards of ground flour are different, some are black and some are white. Now the flour we buy from the market or supermarket is mass-produced by the factory, with uniform standards and relatively white color.

Now my mother-in-law grows some wheat every year, and then takes the wheat to the mill to grind the flour, steam steamed bread for her family, wrap jiaozi and make all kinds of pasta. The steamed bread steamed from the flour ground by our own family feels quite white at first glance, but compared with the one bought in the supermarket, the color is slightly yellow in white. This is the difference between flour.

The same flour, different people's buns have different colors, which I deeply understand. My mother is a good cook. Since childhood, her steamed stuffed bun has always been famous in the neighborhood, white and slippery, very sweet and delicious. Now that we are married, my mother-in-law and I steam steamed buns with the same flour, and the color is very different. My steamed buns are white and my mother-in-law's steamed buns are yellow. The steamed bread steamed from the same flour has different colors. 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 the 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 it will be. If you don't wake up enough, or wake up too much, steamed bread will feel hard and yellow.

2. The dough is not thoroughly kneaded. The more thoroughly and smoothly the dough is kneaded, the more delicate, smooth and white the steamed bread is. Therefore, if you want to make the steamed bread 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?" I wonder if you agree with my answer to this question.

Baking powder is used in the market. If baking powder is used, it will ferment quickly. Just sun for two or three hours.

But if you cook at home, you use leaven, a piece of flour specially left by the last steamed bread. Dough leaven will be soaked in water, then add flour and put it in a warmer place for fermentation. It will take a long time. Summer may be hot in the morning and steamed at night. In winter, the stove may go out, but there is still residual temperature in the big iron pot. Put it in a large iron pot for one night, and then put the alkaline noodles when mixing the noodles.

Therefore, there are few steamed buns with dough outside, which I personally think is very time-consuming.

My mother has been steaming steamed buns at home, and now she is still used to steaming in the city. Small pots and stoves are difficult to steam, so they are still steamed. Because it's delicious and chewy, just one steamed bread is enough at home, and it's made of solid porcelain. The steamed bread outside is empty and fluffy, and it is a little small to pinch.

Why are steamed buns so white now?

Today's steamed bread is indeed whiter than the previous steamed bread, and the steamed bread skin is also shiny. When it comes to steamed bread sold outside is whiter than their own, there is always speculation that additives have been added to the flour. I don't entirely 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 is not as good as it is now. Moreover, the flour used to be ground in small towns and villages, and the grinding process is not as good as that of regular big manufacturers. The ground flour contains some wheat bran, so the flour will naturally not be as white as it is now. Now, 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, mass-produced steamed bread is not handmade steamed bread, but machine dough. Machines are more powerful than manual workers, and they use less water to make dough than at home. The fermented dough was also drained by the machine, and a lot of dry flour was sprinkled when pressing the dough. In this way, 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 the steamed bread in my house is also quite white. I like the process of making it. I choose my own flour and mix it carefully. When I knead it, I repeatedly add some dry flour and knead it more, so that the steamed bread will be very white.

It cannot 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 known as steamed bread, is a staple food often eaten by groups in northern China. Because the production process needs fermentation, some people call steamed bread fermented steamed bread. In the south of China, steamed bread is sweet and soft. In the north, steamed bread is made hard, so it will swell in the stomach. There is a scene in the TV series "Alive" in which an old hospital professor almost died because of eating steamed bread. Fu Gui, the hero of the story, rushed to the scene and said unhurriedly, "I heard that a steamed bread can swell into seven in the stomach after drinking water. He ate seven, and seventy-seven was 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 made by hand at home, so sometimes it may not be kneaded thoroughly because of strength or time. The steamed bread in the outside shop is generally a dough-pressing machine, which is usually pressed many times and evenly, so that the steamed bread outside will be whiter.

Secondly, the fermentation is not good. The baking powder needs to be fermented in warm water below 40 degrees until the flour is honeycomb. Many novices start making dough without fermentation, so the dough becomes lifeless, and the steamed bread will turn yellow and hard, and the taste is very bad.

In addition, it is a problem that everyone is more concerned about. Is it because other things have been added to the steamed bread sold by the 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. Therefore, it is recommended not to eat those particularly white steamed buns. This is the main reason why the steamed bread in the shop is very white. In fact, the reason for adding bleach to flour is very simple.

2. Put lard when kneading dough. Lard is animal oil, which can make steamed bread white and crisp. Therefore, it is very possible for merchants to put lard in steamed bread to make it white.

Some people say that some "black-hearted" shops secretly add soaked toilet paper water to steamed bread. This situation should not exist, because the fusion degree of boiled toilet paper and flour will not be particularly good, and the color of steamed bread will still be inconsistent.

4. Add milk when mixing flour, 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 is a good choice. Adding milk powder, condensed milk and milk are all good choices. The steamed bread is fluffy, white and sweet.

Also, it is said that there are sulfur, sodium formaldehyde sulfoxylate and the like, which are forbidden by the state, so basically this will not happen.

That's why the steamed bread outside is whiter than the steamed bread made at home. Is it shocking 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 flour industry in China. It is a synthetic non-nutritive chemical, which 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 vivo, part of hippuric acid synthesized by benzoic acid and amino acids is excreted from urine, and the other part is combined with glucuronic acid to detoxify. Both processes are performed 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 the main foods for people, 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 banned substances to be added to flour.

Teach you, you make steamed bread at home once. After steaming, what color is this steamed bread? When you go shopping to buy steamed bread in the future, choose the color similar to that made at home. Because your household flour is generally middle-grade flour, steamed bread made without whitening agent is that color.

The shop is a business, so 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's easy to be cheated, and pure nature is far better than design and packaging!

Is there a whitening agent for flour? "Yes", steamed bread treatment agent, that is, twice whitening. Tell everyone how to know if the steamed bread turns yellow after cooling, is there no whitening agent? See if the flour is dry and white. To tell the truth, all large flour mills add "whitening agents, toughening agents, steamed bread treatment agents and preservatives". If you use standard additives, you can. Because the current milling technology is more advanced, the husk 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 non-toxic and harmless. The original benzoyl is whitening, so it has long since been used. Also, if there are two steamed bread shops, one black and one white, which steamed bread sells fast? Who knows that 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 noodles.

If it is sent by yeast, it is not white enough.

Take the old noodles as an example, that is, the amount of alkali is not well mastered.

Flour ratio: 5 kg of flour, filial piety 10 g, 5 g of baking powder. Mix flour with warm water, preferably at 25℃ and 30℃.

The practice of steamed stuffed bun and steamed bread

1. White radish is shredded (forgive me, it doesn't seem to be called silk, hehe). Add salt to kill water and pour it out. Then add sesame oil and chicken essence and mix well.

2. Stir-fry bean sprouts with oil, and add Chili powder and salt to taste.

3. Chop the pork belly, add the fragrant shavings, salt, chicken essence, onion and Jiang Shui (the water after the onion and ginger are soaked in warm water), and catch the eggs evenly.

Step 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.

7. After the fermentation, cut the agent with a knife.

8. Wrap all kinds of materials inside and knead them into various shapes.

Just cut the steamed bread directly.

9. Boil the water and steam it in a steamer 15-20 minutes.

There are many reasons why steamed bread is white now, including flour itself and post-production

Let me talk about the reason of flour itself first. When processing flour, flour mills mostly add whitening agents and gluten enhancers to make steamed bread 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 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 steamed bread into white with steam. This white color is unnatural and can be seen through at a glance. I suggest you don't buy such steamed bread.

These are the reasons why steamed bread is so white now. I wonder if the answer is right.

The reason why steamed bread is soft and porous is because yeast is added to the dough. After fermentation, yeast can decompose glucose in flour and produce carbon dioxide. When carbon dioxide gas expands, it will form pores, making steamed bread soft and porous.

Extended data

classify

There is only one word for steamed bread in the south, and it is also called "steamed bread", "steamed bread", "burrito", "steamed bread", "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 steamed buns", which are generally semi-circular in shape and have a red seal printed on the top of the festival. Such products are based on a single flour or several flours;

Generally, except the starter, little or no other auxiliary materials are added (adding auxiliary materials to make colored steamed bread), and food is processed through kneading, fermentation, steaming and other processes. 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 favorite 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 buns, machine-made round steamed buns, hand-kneaded long thick stick steamed buns, upright full-height piled steamed buns and so on.

2. The northern soft 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, and 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 tiny mahjong-shaped steamed bread.

Wugu 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 lipid. Coupled with the unique 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 made 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 bread, and the storage conditions of steamed bread 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 to make the whiteness of steamed bread reach an ideal state.

1. Raw materials

The flour used for steamed bread should be high-quality wheat, free from mildew, insects and impurities. At the same time, the flour ground from new wheat should be avoided as far as possible for processing steamed bread, and should be ground after the wheat matures (stored in the barn). Flour grade should be as high as possible, and steamed bread should not be processed with flour whitened by chemical brighteners. Even if 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 quality, and control the pH value and alkali addition of dough at the same time. 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 starter, the proofing time is controlled at 40-80 minutes, so that the volume of steamed bread and steamed bread blank increases 1. 5-2.5 times, and then steamed. When the dough is too sour, adjust the pH value by adding alkali. Steam should be sufficient, steam pressure should not be too high, and steaming time should not be too long.

1, flour grades are different. Rural people produce their own grain and grind it into flour, black powder and bran. Wheat flour yield is above 70%, and 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. Cooking stoves have different uses. Family steamed buns are made by putting one or two layers of small steamers on small steamers such as rice cookers, while steaming workshops generally use large iron pots, pressure cookers and large steamers, and some use large steamers and multi-layer large steamer plates. When steaming, water vapor has enough flowing space and can be quickly emitted.

3, the production process is different. Steamed bread workshops pay attention to economic benefits. From kneading dough to cooking, we should be careful. It's no exaggeration to say that the strings are tight. Pay special attention to the dough, try to make the dough smooth, smooth and non-sticky, and press it with a dough mixer 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 amount of edible whitening agent added to each kilogram of flour shall not exceed 0.06 g, and chemical whitening agent shall not be used for food purposes. If you eat steamed bread with excessive whitening agent, you will increase the risk of lithiasis. Long-term consumption will cause great damage to liver function, and some will cause cancer.

：

Steamed bread, also known as 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 is stuffed, and later it is called stuffing-free steamed bread, and stuffed steamed bread. Usually northerners choose steamed bread as their staple food.

It is said that it was invented by Zhuge Liang during the Three Kingdoms period. Romance of the Three Kingdoms tells the story of Zhuge Liang's capture of Meng Huo in the seventh place. After the barbarians were pacified, the crossing of the river was blocked by the dead ghosts. Zhuge Liang was worried about this scene and thought about it, so he had to pay homage to the river god, pray for God's blessing, punish evil and promote good, and bless all 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 sacrifices. Later, people learned this custom. This is probably the origin of "steamed bread". "Man" means "man" and "steamed bread" means "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 Jiangnan, this kind of pasta with meat, vegetables and bean paste is called steamed bread, and steamed bread without stuffing is called white steamed bread. Delicious, soft and nutritious, it is one of the essential staple foods on the table. China has a vast territory, many nationalities, 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, fried steamed bread and so on, with different names. Steamed bread is the staple food in northern China.