What is the optimum temperature of dough?

The optimum temperature for leavening is 27℃~ 30℃, at which the dough can be fermented successfully in 2 ~ 3 hours. In order to reach this temperature, the temperature of fermentation water can be adjusted appropriately according to the climate change: cold water is used in summer; Warm water of about 40℃ is used in spring and autumn; In winter, 60℃~ 70℃ hot water can be used to mix flour, covered with wet cloth and placed in a warmer place.

The optimum environmental temperature for fermentation is between 30-35 degrees, preferably not more than 40 degrees. The humidity is between 70-75%. The environment under this data is the most favorable for dough fermentation. The temperature is easy to handle, and the room temperature can basically meet the needs of normal fermentation in summer.

But the humidity is not easy to control. Teach a friend a method that can be used all the year round: put hot water of about 60-70 degrees in a big steamer, put the basin in a pot (the basin should not touch the hot water), and cover the steamer. The steamer has a small environment, temperature and humidity.

Making dough with yeast is a relatively simple and convenient method. Generally speaking, 3 kg of flour (i.e. 1500 g) is just the amount of a bag of yeast. A bag of angel yeast, common in the market, 15g. In other words, the ratio of flour to yeast is 100: 1.

Of course, the ratio of 100: 1 is not absolute. It is also related to weather, room temperature and water temperature. Under normal circumstances, such as spring and summer, it is enough to make noodles with cold water.

But in winter, you need hot water to make noodles. If the weather is very cold, there is another trick, that is, turn off the fire after boiling the water in the steamer and cover the mixed noodles in the steamer again. In fact, the purpose of doing this is to raise the ambient temperature.

Extended data:

Starter:

1. There are three kinds of leavening agents: baking soda, flour fertilizer (old flour) and dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding.

2. The gas released by baking soda is not rich, so the softness of the finished product made of baking soda is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended to choose.

3, face fat Some places are also called old noodles. It's a piece of dough left after the last fermentation. After proper preservation, it began to ferment as a strain. Flour fertilizer must be used with alkali because it will make the dough sour. But alkali will destroy the nutrition of flour, and the dosage is difficult to master, and the finished product is easy to waste, hehe ~ so it is not recommended to use it.

4. Active dry yeast (yeast powder) is a natural yeast extract, which is not only rich in nutrition, but also rich in vitamins and minerals. It is not only rich in vitamins, but also has a protective effect on vitamins in flour.

Not only that, yeast can also increase the B vitamins in dough during reproduction. Therefore, the nutritional value of pasta products fermented with it is several times higher than that of unfermented pasta such as cakes and noodles.

Baidu Encyclopedia-Famian

Baidu Encyclopedia-Yeast