蒸馒头化学原理的探讨

Discussions On the Chemical Principle of Steamed Bread

馒头是人们喜爱的面食,做出美味馒头的关键是生成气泡、固住气泡。分析了和面过程中面筋指数随巯基和二硫键的变化,阐释了和面时间与馒头韧性的关系;分析了发酵阶段温度对馒头蓬松程度的影响和不同发酵剂对发酵效果的影响;通过分析蒸制过程中pH与还原糖含量随时间的变化,探讨了蒸制时间对馒头甜度的影响。生活中处处蕴含着化学原理,借此文使读者了解蒸馒头的化学原理,并激发学生对化学的兴趣。

Among the variety of bakery items in China,steamed bread is one of the most preferred staple food items in China.The secret behind making a delicious steamed bread is to generate bubbles and to trap them.Herein,we studied the change of sulfydryl and disulphide bonds on gluten index in the process of dough mixing.Moreover,the relationship of toughness of steamed bread with kneading time of dough is also studied.In the stage of fermentation,we analyzed the effect of temperature and different leavening agent types on the fluffiness of bread.By tracking the pH and sugar content evolution with steaming time,we analyzed the influence of steaming time on the sweetness of bread.This paper represents a fascinating chemical phenomenon in daily life.Such study not only provides a better understanding in how to make delicious steamed bread,but also stimulate students’interest in chemistry.