Many people have different opinions about the aging of bread, such as water movement theory, starch change theory and so on. Some people think that the interaction between gluten protein and starch has caused each and every reason, and many studies are still going on. However, there is a more unified consensus that aging is caused by starch, and other reasons are secondary. In daily life, the phenomenon of steamed buns becoming hard and dregs is actually the aging phenomenon of steamed buns. Through the analysis of the new national standard powder screening, it is mainly due to the extension of storage time, the water inside the steamed bread migrates, and the recrystallization of starch causes the decrease of soluble substances. To this end, we use the amount of dry matter in the supernatant of the taro taro to determine the aging degree of taro.
The analysis of the new national standard powder screening sieve for the production of steamed bread showed that the higher the specific volume of the steamed bread, the higher the dry matter content of the supernatant. The more soluble substances in the steamed buns, the softer the steamed buns, ie, the greater the ratio. Rong can delay the aging of steamed bread; steamed bread in the storage time (1 to 24 hours), the dry matter content of the supernatant showed a downward trend, that is, the soluble matter of the head rice dumplings is continuously decreasing, and the steamed bread is hardened. The content of dry matter in the supernatant of taro powder with improver is obviously higher than that of the original basal flour, which means that the taro powder improver is still very effective in improving the aging of steamed bread; however, the different additives may have different emphasis on the improvement of steamed bread quality. The active ingredients and the mechanism of action of the manufacturer's additives may also be different. Therefore, when they are actually used, they should be reasonably selected according to their quality requirements and instructions for the use of additives.
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