Discussions On the Chemical Principle of Steamed Bread
LIU Shu-Chang1, MA Li2*
1.School of Electronic Information and Electrical Engineering, Shanghai Jiao Tong University, Shanghai 200240, China;
2.School of Chemistry and Chemical Engineering, Shanghai Jiao Tong University, Shanghai 200240, China
Abstract 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.
