Steam-baked noodle production technology

Author: Liu Changhong
Publisher:
Publish Date: 2005-04-01
Features: This book mainly includes the production raw materials, basic production technology and equipment, different fermentation methods, quality identification and analysis, as well as the production technology of various types of steamed fermented noodles. It focuses on the basic theory and key operation technology of steamed bun production, discusses in detail the problems that may occur in the production process and their solutions, and briefly introduces some types of steamed noodle varieties, including 27 types of steamed buns, 48 types of steamed rolls, 24 types of steamed cakes, and 39 types of steamed buns. Currently, there is a lack of technical materials on steamed noodles, and this book, as a specialized book on steamed noodles, fills this gap. It can be read by technical and R&D personnel in noodle processing, flour processing, and flour improver production enterprises, and can also be referenced by relevant researchers and college students.
Table of Contents
Chapter 1 Introduction
Section 1 Basic Concepts and Characteristics of Steamed Noodles 1
1. Basic Concepts of Steamed Noodles 1
2. Characteristics of Steamed Noodles 1
Section 2 Origin and Development of Steamed Noodles 2
1. Origin of Steamed Noodles 2
2. Development of Steamed Noodles 4
Section 3 Types of Steamed Noodles 7
1. Solid Steamed Buns 7
2. Steamed Rolls 9
3. Steamed Buns 10
4. Steamed Cakes 11
Section 4 Current Situation and Development Trends of Steamed Noodle Production 11
Chapter 2 Main Raw Materials of Steamed Noodles
Section 1 Wheat Flour 15
1. Various Chemical Components in Wheat Flour 15
2. Categories and Grade Standards of Wheat Flour 18
3. Indicators of Specialty Bun Flour 19
Section 2 Yeast 19
1. Morphology and Proliferation of Yeast 19
2. Process Performance of Yeast in Noodles 21
3. Types and Characteristics of Yeast 21
4. Selection and Use of Yeast 23
Section 3 Water 26
1. Concept of Water Quality 26
2. Relationship Between Water Quality and Dough Quality 27
3. Role of Water in Steamed Noodles 29
Section 4 Auxiliary Raw Materials 29
1. 29
2. Sugars 32
3. Fats 33
4. Vegetables 35
5. Meat 35
6. Other Auxiliary Materials 36
Section 5 Additives 37
1. Alkali (Na2CO3) 38
2. Whitening Agents 38
3. Dough Improvers 40
4. Other Additives 42
Chapter 3 Basic Production Technology and Equipment of Steamed Noodles
Section 1 Production Principles and Process of Steamed Noodles 44
1. Basic Principles of Steamed Noodle Production 44
2. Production Process of Steamed Noodles 45
Section 2 Mixing and Kneading 45
1. Basic Principles and Process Requirements of Kneading 45
2. Kneading Equipment 54
3. Preparation and Feeding Principles of Raw Materials 56
4. Kneading Operation and Fault Analysis 59
5. Maintenance and Maintenance of Kneaders 61
Section 3 Dough Fermentation 62
1. Principles of Dough Fermentation 62
2. Changes in Acidity During Dough Fermentation 66
3. Formation of Flavor Compounds During Dough Fermentation 68
4. Changes in Rheology and Colloid Structure During Dough Fermentation 68
5. Factors Affecting Dough Fermentation 68
6. Control and Adjustment of Fermentation Process 71
7. Process Conditions and Maturity Standards of Fermentation 72
Section 4 Forming and Shaping 73
1. Steamed Bun Machine Forming 73
2. Kneading and Manual Forming 76
3. Shaping 83
4. Arrangement 84
Section 5 Proofing 85
1. Purpose of Proofing 85
2. Proofing Equipment and Condition Control 86
3. Appropriate Degree of Proofing and Judgment 90
4. Factors Determining Proofing Degree 90
Section 6 Steaming of Steamed Noodles 91
1. Steaming Theory 91
2. Types of Steaming Equipment 97
3. Control of Steaming Conditions 98
Section 7 Cooling and Packaging 100
1. Cooling 100
2. Packaging 101
Section 8 Production of Frozen Steamed Buns 103
1. Frozen Steamed Buns 104
2. Frozen Steamed Bun Dough 106
3. Frozen Steamed Noodle Products 108
Chapter 4 Fermentation Methods of Steamed Noodles
Section 1 Single Fermentation Method 111
1. Characteristics of Single Fermentation Method 111
2. Production Technology of Single Fermentation Method 113
Section 2 Double Fermentation Method 113
1. Characteristics of Double Fermentation Method 114
2. Basic Technology of Double Fermentation Method 115
Section 3 Overnight Sourdough Fermentation Method 116
1. Characteristics of Sourdough Method 117
2. Key Points of Sourdough Fermentation Production Technology 118
Section 4 Slurry Fermentation Method 122
1. Characteristics of Slurry Fermentation Method 122
2. Production Process 123
3. Key Points of Production Technology 124
Section 5 Wine Yeast Fermentation Method 124
1. Wine Yeast Suitable for Steamed Bun Production 124
2. Characteristics of Wine Yeast Fermentation Method 125
3. Production Process and Formulas 125
Chapter 5 Quality Identification and Analysis of Steamed Noodles
Section 1 Quality Evaluation of Steamed Noodles 127
1. Component Characteristics of Steamed Noodles 127
2. Sensory Evaluation of Steamed Noodles 129
3. Hygienic Indicators and Analysis of Steamed Noodles 131
Section 2 Common Quality Problems and Solutions of Steamed Noodles 133
1. Flavor Problems of Steamed Buns 134
2. Internal Structure and Texture Problems of Steamed Buns 136
3. Shrinkage 138
4. Unsmooth Surface of Steamed Buns 140
5. Poor Color of Steamed Buns 141
6. Spoilage Problems 142
Chapter 6 Complete Collection of Steamed Noodle Varieties
Section 1 Steamed Bun Varieties 146
1. Staple White Steamed Buns 146
2. Steamed Buns 151
3. Snack Steamed Buns 154
4. Nutrient-Enhanced Steamed Buns 158
Section 2 Steamed Roll Varieties 161
1. Oil Rolls 161
2. Steamed Rolls 173
3. Sweet Steamed Rolls 176
4. Specialty Snack Steamed Rolls 183
Section 3 Steamed Cake Varieties 186
1. Fermented Steamed Cakes 186
2. Egg Steamed Cakes 194
3. Specialty Steamed Cakes 198
Section 4 Steamed Bun Varieties 200
1. Sweet-Filled Steamed Buns 200
2. Savory-Filled Steamed Buns 210