Czasopismo | PRZEGLĄD ZBOŻOWO-MŁYNARSKI | Rocznik 2022 - zeszyt 5

Pieczywo gotowane na parze – charakterystyka i technologia produkcji

Steamed bread – characteristic and production technology

Katarzyna Sujka

nr katalogowy: 139842

Streszczenie

Pieczywo gotowane na parze, nazywane mantou lub moo, jest rodzajem tradycyjnego produktu wytwarzanego z mąki pszennej, wody i drożdży. Produkt jest popularny w Chinach oraz innych krajach azjatyckich takich jak Japonia, Korea, Tajlandia, Malezja, Singapur czy Tajwan. Pieczywo gotowane na parze charakteryzuje się okrągłym lub cylindrycznym kształtem i masą około 130 g. Ze względu na niższą temperaturę obróbki termicznej produkt zachowuje więcej składników odżywczych w porównaniu z pieczywem pieczonym w piecu oraz charakteryzuje się cienką, błyszczącą skórką o białej barwie. Podstawowymi etapami produkcji pieczywa gotowanego na parze są: mieszenie ciasta, fermentacja, neutralizacja, dzielenie, formowanie, garowanie, parowanie i studzenie. W pracy przedstawiono podstawowe zagadnienia dotyczące technologii produkcji, wykorzystywanych surowców oraz charakterystyki pieczywa gotowanego na parze.

Abstract

Steamed bread called mantou or moo is a type of traditional product made from wheat flour, water and yeast. The product is popular in China and other Asian countries such as Japan, Korea, Thailand, Malaysia, Singapore and Taiwan. Steamed bread has a round or cylindrical shape and a weight of about 130 g. Due to the lower temperature of the heat treatment, the product retains more nutrients compared to bread baked in the oven, and has a thin, shiny, white crust. The basic steps in the production of steamed bread are: dough mixing, fermentation, neutralization, dividing, shaping, proofing, steaming and cooling. The paper presents the basic issues related to the production technology, the raw materials used as well as the characteristics of steamed bread.

Słowa kluczowe

Keywords

Bibliografia

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