Common Problems of Dimsum Foods
With the acceleration of the pace of modern life, quick-frozen pastries are loved by more and more consumers. Next, Yuanke will take you to understand the production process of quick-frozen pastries and some common problems.
1. Production process of quick-frozen dimsum foods
Dough kneading--calendering--molding--fermentation--steaming--cooling--quick freezing--packaging
2. Common problems of quick-frozen dimsum foods are as follows:
(I) Sticky taste
1. Poor basic quality of flour
1) When producing flour, the sprouted wheat, moldy wheat and rotten wheat are not cleaned up;
2) Seasonal factors affect the proportion of new wheat, and this problem is mainly concentrated in June-September
3) A large proportion of stale grains will also cause the flour to have a sticky taste;
4) A high proportion of immature wheat (such as drought) will also cause this problem;
5) The content of damaged starch in wheat flour is high;
6) Some manufacturers will add flying flour, suction flour or sticky flour;
7) The flour particles are too fine, which is caused by the flour processing technology;
8) The raw grains are not matched properly;
9) The flour yield or extraction part of wheat is poor. Generally speaking, this phenomenon occurs more in small and medium-sized flour mills. It is recommended to use flour produced by manufacturers with a daily output of more than 300 tons and the ability to produce grade flour.
(2) Hot-machine flour
That is, wheat flour that has just been produced is generally sticky. Generally speaking, wheat flour produced in summer must be stored for at least 10-15 days before it can be used normally.
(3) Flour indicators do not match
For example, some manufacturers use steamed bread flour or noodle flour for dumpling production.
(4) Improper use of flour (non-standard product production process)
1) Inaccurate amount of water added to flour;
2) Too short or too long kneading time, and the dough is not pressed in place;
3) Problems with dough resting time;
4) Unreasonable addition of auxiliary materials;
5) For dumplings, the choice and size of the dough are very important. Generally speaking, pure flour with large dough is easy to make the dough sticky;
6) Dumpling skins that are not vacuumed are more likely to be sticky.
(5) Thawing of the product caused by storage and transportation of the product
(II) Surface blistering
（1) Low protein content or poor quality of basic flour:
(2) Long dough kneading time and high dough temperature; or short dough kneading time and uneven internal structure of the dough
(3) Inadequate rolling or over-proofing:
(4) High proofing humidity or low dough temperature, condensed water on the surface of the product;
(5) Short steaming time or insufficient cooling time.
(III) Product shrinkage
(1) High protein content of basic flour and strong flour gluten:
(2) Insufficient water added to the dough or high sugar content in the formula, insufficient water absorption of protein and poor performance;
(3) Inadequate rolling and poor formation of the internal protein network structure of the product
(4) Low yeast addition or low proofing temperature, inadequate proofing
(5) Long steaming time and easy shrinkage of the product during re-steaming
(6) Quick freezing without sufficient cooling after steaming and easy shrinkage of the product
(7) Excessive proofing of the product.
(IV) Rough internal structure of the product
(1) Poor basic flour quality
(2) Long kneading time or excessive rolling
(3) Large amount of water added or high kneading water temperature;
(4) High amount of yeast added or excessive proofing
(5) High amount of baking powder or quality improver added
(V) Product re-steaming shrinkage
(1) Strong or poor gluten strength of basic flour;
(2) Inadequate control of basic links such as kneading and rolling or unreasonable basic formula structure design (such as high amount of water added or high amount of sugar used)
(3) High proofing temperature or low proofing humidity
(4) Long steaming time
(5) Repeated secondary thawing during transportation
(6) Short cooling time or long quick freezing time
(7) Excessive pressure or temperature difference between the internal and external pressure of the steaming vessel during re-steaming (if the lid is opened too quickly, the product is likely to shrink)
The above is an analysis of some common problems about quick-frozen pastries. If you encounter similar problems above, you can refer to it. Yuanke is willing to discuss and communicate with you to solve your concerns
