This day we had a teacher from
the number 1 agricultural university in China, China Agricultural University,
Prof. LIANG Jianfen. We had a great time I can tell you that. Her lecture was
very systematic; she knows what to tell and what not to tell.
These were bold points I learned
today:
- What is the different
between bread and Chinese steamed bun (incl. noodles, dumplings, mantou,
baozi)?
First, the flour used. In bread,
hard wheat flour is used, while in Chinese steamed bun, medium wheat flour is
used.
Second, bread is baked while
Chinese wheat products are usually steamed.
- Hard wheat VS. soft wheat
In a hard wheat structure the
starch granules are coated with continuous film of protein, while in soft wheat
structure the protein doesn't cover starch granules in continuous matrix.
-GSE
I know some people are sensitive
to gluten due to celiac disease. They are also called GSE (gluten sensitive
enteropathy). Is there any gluten-free bread company in China? According to the
professor, NO, because GSE are rarely found in China.
-The amount of water added to
dough is important
47% of water is not enough to
bind the starch & formation of gluten, resulting in unbound matrix.
50-53% of water is just enough,
continuous network is formed and optimum for gas trapping.
56% of water is too much, dough
will have many holes and weaker bond.
- Frozen Dough Technology
At the end of the day we joined
the opening party of the other batch of training. They were just come to
Beijing for Food Biotechnology training for two months. They have more
participants than us; most of them are from Africa and South East Asia. Great
time!
Me and participant from Zanzibar Island
They were learning how to dance Cambodian dance
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