What to do if the flour can t ferment

One is that you don't have a good grasp of the water temperature of the yeast, and the water temperature is too high to scald the yeast to death.

The second is that the temperature at home is too low to start. The remedy is to put an appropriate amount of yeast on the noodles that have not been initiated, melt them with warm water at about 30 degrees, and then knead them into the noodles and continue to make them until they are twice as large as they are.

The water temperature was too high and the yeast was killed.

Method 1: If the dough is not good, you can make a small pit of 2 3 cm square with your hands on the dough, put an appropriate amount of liquor in it, and cover it with a clean damp cloth (about half an hour), and the dough can be re-made very well.

Method 2: You can put the dough on the drawer and put a small glass of white wine in the middle of the steamer, so that the dough will also rise again, but this method is not commonly used.

Method 3 is also the most commonly used and effective method. Put some salt and sugar in front of you, rub your right hand repeatedly, and cover it with a damp rag for about 15 minutes. Remember to put the dough in an environment between 25 and 30 degrees, the advantage is that it can rise quickly.

The fact that the dough does not rise is related to the activity of the yeast, the temperature of the water and the room temperature

1. Yeast activity.

Check the production date of the yeast, whether it is too long to return to the calendar after opening the bag, if the yeast has expired, it will lose its activity, and the yeast will be inactive if it is placed for too long after opening the bag, resulting in the failure of the dough.

When mixing the dough, first pour the yeast into the warm water of about 35 degrees, let it stand for a while, there is a lot of foam on the water surface, it means that the yeast activity is very sufficient, on the contrary, the activity is low, you need to increase the amount of yeast, if there is no foam, it means that the yeast has lost its activity and can be discarded.

In winter, you can increase the amount of yeast appropriately, in other seasons, a pound of flour plus five grams of yeast, a pound of flour in winter can add seven grams of yeast, in addition to yeast, but also add some sugar to promote dough fermentation, because yeast is dependent on sugar growth and reproduction.

2. Water temperature. The temperature of the water is also very important, because yeast is a fungus that can only survive in temperatures below 40 degrees, and if the water temperature of the melted yeast exceeds 40 degrees, the yeast will lose its activity, and in layman's terms, the yeast will be scalded to death, and the dough will naturally not be able to ferment.

There is no fermentation remedy for flour

Dig a small hole in the dough, pour in an appropriate amount of sugar, cover with a damp cloth for about 10 minutes, then put the dough and a basin of boiling water together in the oven to ferment, wait for more than an hour or so;

Check whether the method of mixing the dough is correct: generally speaking, you need to mix the dough with warm water, when the temperature is low, you need to dissolve the yeast first, and when the dough fails, you can put the dough in a constant temperature of 25° 30°C to re-ferment. In general, it can be remediated in a timely manner;

Knead again: If the bread fails to make a second run, you can knead the dough again, discharge the old gas, and let the dough be ventilated for a second fermentation, so that the yeast activity can be fully exerted, so that the bread can be judged and filial piety can be carried out smoothly.

Tips: If you follow the above methods, you will definitely be able to bake soft and sweet bread. But if it still doesn't work, you can only bake the dough and cut it into slices to make pretzel slices, which is also very delicious!

There are two remedies for the dough not to leaven.

1. Dig a small hole in the dough, then pour in an appropriate amount of sugar, cover with a damp cloth for about 10 minutes, then put the dough and a basin of boiling water together in the oven to ferment, and wait for more than an hour to be ready.

2. Check whether the method of mixing the dough is correct, generally speaking, you need to use warm water and dough, when the temperature is low, you should first dissolve the yeast, and when the dough fails, you can put the dough in a constant temperature of 25-30 degrees for re-fermentation. In general, it can be remedied in time.

Causes of dough fermentation failure

1. Choosing a good yeast is key

For example, when the dough fails, we need to check whether it is the cause of yeast, dissolve a spoonful of yeast in a small glass of warm water, and wait for 5 10 minutes to observe whether there is foam on the water surface.

If there is no foam on the surface of the water, it means that the yeast you use is less active or the yeast is ineffective, and you need better yeast powder for cracking.

2. The temperature is too low

Many friends have found that it is easier to succeed in the summer. In winter, the dough often does not rise, which is caused by the temperature being too low.

In winter, the yeast activity is poor, and the growth temperature of yeast is about 30, at this time it is best to use warm water to dissolve the yeast, and then add it to the flour, if there is no floor heating or air conditioning at home, it is best to put the dough in a higher temperature place for fermentation.

3. The fermentation time is too short

Many friends are easy to be anxious, when the temperature is suitable, the dough fermentation time needs more than half an hour, and when the temperature is lower, the fermentation time is longer, when the room temperature is lower than 20 degrees, the dough needs about 2 hours to ferment to complete. So we need to be patient.

When making a lot of pasta in life, you need to add flour for fermentation, especially food like steamed bread noodles, if the flour is not fermented before making, the steamed bread will taste particularly hard, and the taste is very bad, many people will choose to ferment with alkali or add some baking soda when fermenting flour, so that the flour can rise in a quick time, so how to remedy the noodles that do not rise?

The reasons and solutions for not getting rid of the noodles are as follows:

1. First of all, the noodles do not rise, probably because there is not enough baking powder, so it will take longer to rise; Sometimes it takes longer to make dough because the weather is cold in winter, so it is best to adjust the ambient temperature when making dough.

2. The proper ambient temperature is needed when making the dough, if the temperature is too high, the dough will be scalded directly, so that it will not be sent.

3. There is also dough, put baking powder with water to pay attention to the temperature of the water, not too hot, easy to scald the yeast to death, it will not play the role of dough, the water is too cold will reduce the activity of yeast, and the dough time needs to be longer.

4. If the hair is not raised because of insufficient time, it will be placed for a longer time; If the ambient temperature is too high, or the temperature of the water is too high, so you can use the noodles that have been mixed to make dumplings, or make some noodles that do not need to be made to eat.

The remedy is to add some yeast or baking soda, remix the dough, and let it sit for half an hour after that.

To find out the reason why the face is not hairy. If the activity of the yeast is not good, replace it with good yeast. If the yeast activity is not very bad, you can also use this yeast, add some yeast and flour, and re-knead the dough.

If the noodles are not fresh after buying or before buying, for a long time, the noodles will generally last for a long time, which will affect the noodles, and this situation will not be sent, even if it is sour.

Extended Materials. Yeast (saccharomyce) is a eukaryotic receptor cell commonly used in gene cloning experiments, and it is as convenient to grow yeast as it is to culture E. coli. There are also many types of yeast cloning vectors. Yeast also has plasmids, and this 2pm long plasmid is called a 2um plasmid, which is about 6300 bp.

This plasmid exists outside the chromosomes in the nucleus for at least some time, and the plasmid in the 2pm plasmid and E. coli can be used to construct a shuttle plasmid that can shuttle between bacteria and yeast cells. Yeast cloning vectors are built on this basis.

What happens if leavened flour doesn't get up?

In winter, the room temperature is low, the fermentation process is long, if the dough is not fermented, you can use warm water to melt a little more yeast, and then form a dough, and then knead the new dough and the dough that has not been launched evenly, and place the basin in a warm place, so that the fermentation process will be accelerated. If the dough is left for a long time and cannot be reproduced completely, this does not need to be remedied, and the taste will not be too good after the remedy, but the dough will not be wasted and can be made into dead noodles.

The fact that the dough does not rise is related to the activity of the yeast, the temperature of the water and the room temperature

First: Check the production date of the yeast, whether it is too long after opening the bag, if the yeast expires, it will lose its activity, and the yeast will be inactive if it is placed for too long after opening the bag, resulting in the failure of the dough. When mixing the dough, first pour the yeast into the warm water of about 35 degrees, let it stand for a while, there is a lot of foam on the water surface, it means that the yeast activity is very sufficient, on the contrary, the activity is low, you need to increase the amount of yeast, if there is no foam, it means that the yeast has lost its activity and can be thrown away.

In winter, you can increase the amount of yeast appropriately, in other seasons you can add five grams of yeast to a pound of flour, and you can add seven grams of yeast to a pound of flour in winter, in addition to yeast, you should add some sugar to promote dough fermentation, because yeast is dependent on sugar growth and reproduction.

Second: the water temperature is also very critical, because yeast is a fungus, can only survive in temperatures below forty degrees, if the water temperature of melting yeast exceeds forty degrees, the yeast will lose its activity, in layman's terms, the yeast is scalded to death, and the dough naturally cannot ferment.

Third: the most suitable temperature for yeast fermentation is about 20 to 32 degrees, and the room temperature is low in winter, and it takes at least three hours or even longer to make dough with yeast. Many friends know that heating the basin promotes fermentation, but if the temperature around the basin is too high, the internal temperature of the dough exceeds 40 degrees, and the yeast will lose its activity at this time, resulting in the dough not rising.

Therefore, when heating the basin, it is also necessary to control the temperature around the basin.

In addition to paying attention to the above three points, the quality of flour can not be ignored, if the flour is damp and agglomerate, there is a musty smell, this flour is not easy to ferment, and the food made is not good for the body, so it is recommended not to eat.

The noodles that failed should be the old ones. This may be caused by the lack of old noodles, the cold water of the noodles, and the fact that they are not placed in a warm place in winter.

If you are not in a hurry, you can move the basin to a hot ondol, stove, heater and other places with temperature to prolong the time for the dough to rise.

Yeast powder can also be added. A small bag of yeast 13 grams, can be used in 5-8 kg of noodles (depending on the amount of noodles that have not been made). Dissolve the yeast in warm water at 32-35 degrees or add the yeast directly to the dough, add water and knead it well. It takes up to 3 hours for the dough to be ready.

Add the liquor. Press a small hole in the middle of the dough with your fingers, pour in a small amount of liquor, and then cover the dough with plastic wrap, and the dough will start in about two hours.

Add the white vinegar and serve the baking soda. 500 grams of dough plus 50 ml of liquor, sprinkle in baking soda at the same time, add warm water to knead the dough, put 10,000 water in a place with temperature, about 1 hour to see the effect.

One is to connect the noodles, for example, the noodles that have been sent are 1000 grams, then use 600 grams of noodles with 300 grams of warm water, and repeatedly knead them thoroughly to make their appearance smooth and delicate inside.

The second is to mix alkali, in the case of not being very excessive, that is, it is not more than 3 times before fermentation, this method is used, the usage is 1000 grams of noodles plus 3 grams of alkali and water to dissolve, evenly foam on the surface, to work hard to knead the dough evenly and knead thoroughly.