Description
Steaming Chinese dim sum at 100 °C for 10–15 min gelatinizes starch and denatures proteins, producing tender, airy dough and flavorful fillings.
Technical
During steaming, the high temperature causes starch granules to absorb water and swell, leading to gelatinization, while proteins unfold and coagulate, creating a cohesive texture. Yeast fermentation generates CO₂ that expands starch, and lactic acid bacteria lower pH, enhancing flavor and shelf‑life. The addition of soy sauce introduces Maillard precursors that, upon steaming, develop a subtle brown hue and savory aroma.
Science
Primary Reaction
starch gelatinization and protein denaturation during steaming
Parameters
Temperature
°C to °C range
Time
–
Equipment
bamboo steamersrolling pinsdough scraperspastry brushes