What is the reason for the small white flour found on the dough, small particles?

Small white flour particles are found on the dough. This is because of the dough. On the panel we flour and small particles. This will not affect the dough. The dough is kneaded on the panel and it's fine. Eat with confidence!

This should be because the kneaded dough is glued to the dry flour, and then knead it vigorously.

After kneading the dough, put it on the cutting board, dip the dough again, and knead it again.

Summary. Hello dear Hello I put yeast powder directly into the flour to ferment, and the reason why there are a lot of white particles on the surface of the dough is that hot water is used when mixing the dough.

Put the yeast powder directly into the flour to ferment, and the result is a lot of white particles on the surface of the dough.

Hello dear Hello I put yeast powder directly into the flour to ferment, and the reason why there are a lot of white particles on the surface of the dough is that hot water is used when mixing the dough.

There are the following reasons for the dough to have particles, one is that hot water is used when mixing the dough, which will cause particles, and the solution is to use cold water to mix the dough next time; If so, the best solution is not to eat it, put it in the flower plate as fertilizer, don't feel sorry for the grain trace fiber, because, eating moldy food, it is more bad for health, and it may cost more money to dig early, and the gains outweigh the losses.

Or is 1The dough is mainly fermented with yeast, and when the dough is fermented, the weight will be reduced. Some of the sugar is broken down into carbon dioxide and alcohol.

It is normal for white spots to appear on the surface of fermented flour. 2.If you ferment too much, it will turn sour, but with fast-acting yeast, there will be no sour taste for 24 hours.

You can use baking powder, there is a shortage of sales stools in supermarkets, and baking soda together. It is a neutral bulking agent and can be used directly. The baking soda is alkaline and should be used in acidic dough.

If you use it directly, the taste will be bad, and the noodles will turn yellow.

Didn't understand your question too well. Yeast can be put directly into flour, the dosage is about about the flour, and the appropriate amount is adjusted according to the seasonal temperature change. If the temperature is low, you can give more.

If the temperature is high, you can give less. Leave a small pit in the flour, add an appropriate amount of yeast and warm water, knead it into a smooth dough, and put it in a warm place to ferment until it is twice the size.

The white pellets you are talking about should be yeast pellets that have not melted, and it does not affect fermentation and does not affect health. You can knead the dough well and then let it rise for a while, maybe the particles are gone.

The correct way is to prepare water at about 40 degrees, pour the yeast into the water (not too hot, otherwise it will scald the yeast to death) and dissolve it before adding the flour, so that there will be no particles.

If you mind, you can dissolve the yeast in water and let it stand for a while before using yeast water to ferment the dough, and there will be no such situation as you said. If you mind, you can dissolve the yeast in water and let it stand for a while before using yeast water to ferment the dough, and there will be no such situation as you said. If you mind, you can dissolve the yeast in water and let it stand for a while before using yeast water to ferment the dough, and there will be no such situation as you said.

Is it that the yeast powder has not melted, or is the flour particles, after the dough is raised, knead it vigorously until the dough is smooth and not sticky, and then let it rise for a while, and then knead it to exhaust it can be made to look like it is steamed in the pot.

Your method is wrong, generally when mixing the noodles, mix the yeast powder with water, add it, mix the noodles, knead it into a dough, cover it with plastic wrap, and leave it for about 30 minutes (the time depends on the local climate), this wakes up the noodles. Summer can be shorter.

In your case, normally speaking, there should be a lot of yeast-fermented flour, and there can be no white particles at all. Huh. Or yours, flour.

It's expired, or you're just called grinding, and I haven't tried such a problem since then, so you buy it again. in the market.

That's yeast powder particles, it's okay, it doesn't affect your health, the correct way is to melt the yeast powder with warm water and then put it in the flour to make noodles, there is no such phenomenon.

Yeast powder cannot be directly placed in the flour and noodles, so it needs to be melted with warm water before adding noodles.

The yeast is powdered into water and then fermented in flour so that there are no white particles.

It should be the reason why you knead the dough unevenly enough, you can stir the dry flour before pouring the water, and then pour the water to try it, and knead the dough sufficiently.

Yeast powder needs to be melted with warm water before use, the effect of the dough will be better, fast and uniform, and the mouth will be dry.

That's just that the yeast has not melted, and the correct way is to melt it with warm water and put it in flour.

In fact, the yeast is first stirred in warm water to dissolve, and then poured into the flour.

The flour in the dough is not fully integrated into the water. There are also clumps of flour.

Ran into the same problem What's the matter.

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