由于溫度的緣故，面團(tuán)的發(fā)酵時(shí)間也各有不同。那么，假如夏季和面的情況下放冷水，冬季就放溫開水，那樣的實(shí)際操作是否行得通呢？從實(shí)際操作方面而言，是可以的。天方包子加盟提議冬天和面這樣做合適!

Due to the temperature, the fermentation time of dough varies. So, if we put cold water in summer and warm boiled water in winter, will that practical operation work? In terms of practical operation, it is possible. Tianfang steamed stuffed buns suggested that it would be appropriate to do this for Hemian in winter!

小麥面粉通常指面粉，即用麥子磨出去的粉末狀，其主要成分由淀粉和蛋白質(zhì)組成。淀粉一般不是溶解水的，但伴隨著水溫上升，淀粉的透氣性會(huì)大幅度提升，當(dāng)水溫升到53℃以上時(shí)，淀粉的機(jī)械性能又發(fā)生了更改，它會(huì)快速溶脹、瓦解并產(chǎn)生勻稱粘稠飽和溶液，這一全過程稱之為淀粉的糊化。

Wheat flour is usually referred to as flour, that is, the powder made from wheat, and its main components are starch and protein. Generally, starch is not dissolved in water, but with the rise of water temperature, the permeability of starch will be greatly improved. When the water temperature rises above 53 ℃, the mechanical properties of starch will change again, and it will rapidly swell, collapse and produce a uniform viscous saturated solution. This whole process is called starch gelatinization.

在和面的環(huán)節(jié)中，淀粉的吸水能力就形象化反映在面團(tuán)的洞孔上。因此，涼水和面時(shí)，面團(tuán)內(nèi)構(gòu)造相對(duì)性密切，裂縫較?。欢鴾亻_水和面后面團(tuán)內(nèi)部機(jī)構(gòu)較疏松，孔眼稍大。

During dough mixing, the water absorption capacity of starch is visualized on the holes of dough. Therefore, when the cold water mixes with the dough, the structure in the dough is relatively close and the cracks are small; However, the internal structure of warm water and dough after dough is loose, and the eyelet is slightly larger.

在和面的環(huán)節(jié)中，小麥面粉遇水后粘一起則是蛋白質(zhì)的作用。蛋白與小麥面粉中的別的成分一起，產(chǎn)生水面筋。水面筋在和面和攪面的效果下，慢慢闊展，進(jìn)而產(chǎn)生了有延展性和延展性的面團(tuán)。

In the process of flour mixing, protein is responsible for the adhesion of wheat flour after encountering water. Protein, together with other ingredients in wheat flour, produces gluten. With the effect of mixing and mixing, the surface gluten gradually expands, and then the dough with extensibility and extensibility is produced.

伴隨著水溫的上升，蛋白凝結(jié)的越來越快。當(dāng)?shù)鞍啄Y(jié)后，水面筋便會(huì)遭受危害，面團(tuán)的延展性和延展性都是會(huì)降低。這就是為啥開水和面，搟面皮的勁道會(huì)少一些，可是更松軟的緣故。

With the rise of water temperature, the protein coagulates faster and faster. When the protein coagulates, the surface gluten will be damaged, and the extensibility and extensibility of the dough will be reduced. This is why the boiling water and noodles make the noodles less powerful, but softer.

因而，在和面時(shí)更改水溫，其實(shí)質(zhì)是在更改面團(tuán)中淀粉和蛋白的情況，因?yàn)檫@二種物質(zhì)的變化，造成面團(tuán)自身情況的轉(zhuǎn)變。水溫對(duì)發(fā)醇實(shí)際效果的危害實(shí)際上僅僅個(gè)副產(chǎn)物。

Therefore, changing the water temperature during dough mixing is essentially changing the starch and protein in the dough, because the change of these two substances causes the change of the dough itself. The harm of water temperature to the actual effect of alcohol production is actually only a by-product.

用常溫水和面后，面團(tuán)里外基本上沒有裂縫，相對(duì)性緊致，容積脹大度并不大，水面筋較多，勁大，很有延展性?？墒怯捎跍囟鹊某掷m(xù)減少，面團(tuán)發(fā)酵時(shí)間會(huì)拉長。

After using normal temperature water to mix the dough, there are basically no cracks inside and outside the dough, the dough is relatively tight, the volume expansion is not large, and there are many surface reinforcements, which are strong and very ductile. However, due to the continuous reduction of temperature, the dough fermentation time will be prolonged.

因而，為了更好地做到節(jié)約時(shí)間成本費(fèi)的與此同時(shí)，又不危害口感的情形下。天方包子提議，冬天和面時(shí)，水溫操縱在30-35℃。

Therefore, in order to better save time and cost without harming the taste. Tianfang Steamed Bun suggested that the water temperature should be controlled at 30-35 ℃ when making noodles in winter.

做包子看起來繁雜，實(shí)際上并不會(huì)太難。不了解這種基礎(chǔ)知識(shí)也沒有關(guān)系，只需添加天方包子http://www.hbjjs.com，有關(guān)人員為您解答包子難題！

Making steamed stuffed buns looks complicated, but in fact it is not too difficult. It doesn't matter if you don't know this basic knowledge. Just add Tianfang Steamed Bun http://www.hbjjs.com , relevant personnel will solve the steamed stuffed bun problem for you!