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用老面发面怎样兑碱水正好
更新时间: 2020-10-06 00:00:00  

用碱方法有两种,一是碱化成碱水使用,二是采用揣碱法。碱一般分为碱面(粉状)和碱块两种,都要化成碱水使用,碱水浓度要适中,不能过淡也不能过浓。碱水过淡,揣进酵面中水分过多,蒸出制品不饱满,还含有水汽,过浓,易使碱凝固,不易揉进酵面中,并且会使面团中出现“花斑”。一般碱水浓度以40度为宜,通常的测定方法,在碱水中放入一块酵面,浮起表面为正好,下浓则浓度不足,很快漂起的就是超过40度。根据酵面大小、老嫩、气温高低、发酵时间长短、老面使用量多少及制品的要求。每0.5千克发酵面加入3、7~4、3克碱中和,蒸出的馒头维生素保存率平均为80%,味鲜质好易于消化。

关键词: 发面 怎样 碱水 正好

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