There are usually 4 ways of heat energy transfer in an oven: heat conduction, heat radiation, convection and condensation.
Why add steam? Steam will cause bread to rise more in the oven, but is this true for every type of bread? Obviously not!
It can only be said that most European-style bread requires a sufficiently moist baking environment, and the temperature cannot be low. This is not the steam of boiling water. This steam is far from enough to expand the bread. We need to use electric steam to bake the bread. The high-temperature water vapor generated by the generator is introduced into the cavity of the steam oven, allowing it to immediately enter the coldest place. At this time, the dough is like performing a magic trick, absorbing hot stars and expanding at an extremely fast speed, so it takes only a few minutes to steam. It is during the expansion and setting stage that the dough receives water vapor, and the surface will not set so quickly, and may even become a little gelatinous. It will become a soft shell.
Let’s compare the difference between bread with and without steam:
The steamed bread dough expands perfectly and has beautiful ears. The skin is golden, shiny and crispy, and the tissue has evenly distributed pores of different sizes. Such pores help absorb sauces and soups.
The surface of the bread without steam is golden but lackluster. It is flat overall and does not expand well. The pores in the tissue make people feel trypophobic.
Therefore, making good bread requires controlling the introduction of steam. Steam is not present in the entire baking process. Generally, it is only in the first few minutes of the baking stage. The amount of steam is more or less, the time is long or short, and the temperature is high or low. All need to be adjusted according to actual conditions. Henan Youxing Boiler Bread Baking Electric Steam Generator has fast gas production speed and high thermal efficiency. The power can be adjusted in four levels. The power can be adjusted according to the demand for steam volume. It can well control the steam volume and temperature, which is good for bread. Plays a big role in the baking process.
