Will yeast be sour after a long time?

The use of yeast and dough is a method of making pasta, and this process is also called "fermentation", or "first proofing". It is to combine the enzymes in the yeast with the protein molecules in the dough to form a macromolecular network structure and increase the gas retention, elasticity and toughness of the dough. This process is affected by the environment such as temperature, and there is also a certain amount of time.

Once the dough is exceeded, it will be sour, and you have to find a way to remedy it.

The principle and process of dough fermentation.

I use yeast to make fermented products and noodles, yeast.

In the presence of moisture and starch as nutrients, coupled with the right temperature, the absorption of nutrients from the dough to maintain its active movement will result in rapid multiplication. Inside the dough, a complex organic compound called an enzyme (enzyme) is produced, which hydrolyzes sugar molecules, which are converted into maltase, which in turn is converted into glucose.

Calories and glucose are nutrients that maintain the life of the bacteria and the reproduction of yeast itself, producing carbon dioxide.

gas, so that the dough becomes larger and has a feeling of bulkingness.

How long does it take for yeast to leave.

There is no specific time for the yeast to leave, and it also depends on these factors: first, use warm water of about 25-35 degrees (you can feel it not hot with your hands) to melt the appropriate amount of yeast, let it stand for about 5 minutes, and then slowly stir it in the dough. If the best temperature for fermentation in summer is about 20 degrees Celsius, and the dough is kneaded, as long as the lid is closed, it is the best dough for a maximum of 3 hours.

In winter, when the temperature is low, the indoor heating equipment also depends on the "environment" of the surface. However, the survival temperature of yeast is about 40 degrees (but it must not exceed 54 degrees, otherwise it will scald the yeast), that is, the water temperature is slightly hot when tested by hand. With water at this temperature, the yeast is also melted first, and then it is mixed with flour for a few minutes.

Affected by the temperature, the basin should be usedplastic wrapWrap it and put it near a heat source, such as a stove, hot kang, heater, etc., and the volume of the dough will increase to about twice the original volume for up to 6 hours, which is a good dough.

It is indeed such a yeast dough, if it is very long, it will make the dough have a sour taste, at this time we can add an appropriate amount of baking soda to the dough, which can be effectively relieved.

It will be sour, and the yeast is to let the enzymes in the yeast combine with the protein molecules in the dough to form a macromolecular network structure, which increases the gas holding capacity, elasticity and toughness of the dough, which will lead to acidification over time.

Of course, it will be sour, so when using yeast to make dough, be sure to grasp the time, not too long and not too short.

The principle of fermentation is that yeast performs anaerobic respiration to decompose the sugar in the flour and convert it into carbon dioxide and water, carbon dioxide and water will react to produce carbonic acid, so the fermentation time will be sour for a long time.

Yes, the fermentation time is related to the sugar and oil content of the dough and the fermentation temperature. When the normal dough is at 28 degrees, it takes about 1-2 hours. If the temperature is too high or too low, the fermentation time should be shortened or extended accordingly.

Over-fermentation can be compensated, the flour becomes sour, and a little baking soda can be added appropriately to neutralize the sourness.

No. Yeast fermentation is a process in which the yeast produces carbon dioxide and alcohol through anaerobic respiration, which is not lactic acid and does not have a sour taste.

It will be sour, and the yeast will make dough because the enzymes in the yeast combine with the protein molecules in the dough to form a macromolecular network structure, which increases the gas holding capacity, elasticity and toughness of the dough.

It will be sour, so we can add some baking soda to neutralize it. And when making dough, you must not add too much yeast.

If you put too little yeast, it will be sour, so try not to pick at the yeast

After the yeast has been fermented for a long time, it is necessary to add soda ash or baking soda to the dough to break down the acidic substances in the dough, so that the dough can return to its normal state. It is also possible to mix flour into the fermented dough to return the dough to its normal state, and then ferment again for about three hours at room temperature.

How to deal with yeast after a long time

1. Add soda ash

nbsp;After the yeast has been fermented for a long time, you can add soda ash or baking soda to the dough, because soda ash and baking soda are both alkaline substances, and the dough fermentation time is too long, acidic substances will be formed, at this time, adding soda ash to the dough can neutralize the acidic substances in the dough and return the dough to its normal state.

2. Add flour

nbsp;After the yeast has been fermented for a long time, you can also add flour to the dough and continue to mix the dough. Because the dough ferments for too long, it will be sour and sticky, and it is not suitable to make pasta at this time, so you need to add flour, knead the dough to a normal state, and then re-ferment.

3. Dough time

When the yeast is raised, it only takes three hours to ferment the dough when it is placed at room temperature, and if it is left out in the sun, it only takes one hour to two hours to complete the fermentation. If it is old noodles to ferment, it will take four to eight hours.

Yeast is a microorganism that, under the right conditions, promotes the fermentation of dough, making it soft and elastic. If the yeast is fermented for too long, it may cause the dough to ferment over the bridge, resulting in a sour taste.

Generally speaking, if the yeast has been fermented for 6 hours, the dough has begun to ferment, but whether or not it will produce a sour taste depends on other factors such as temperature, humidity, type and amount of yeast, etc.

The following is an explanation of how to avoid the sour taste of yeast dough from two aspects: the list of ingredients and the preparation steps

1.A list of ingredients.

1) Choose good quality yeast. Choose a well-branded, reliable and well-packaged yeast product to ensure yeast activity and purity.

2) Control the amount of yeast. The amount of yeast should be determined based on factors such as the activity of the yeast, the type of dough and the temperature. In general, it is recommended to use flour by weight to 1% yeast.

3) Pay attention to the amount of sugar. Sugar can provide the energy needed by yeast, but too much sugar can inhibit yeast fermentation, causing the dough to rise underly or too quickly. Therefore, sugar should be added in moderation according to individual tastes and needs.

4) Pay attention to the quality of the water. Use clean, unpolluted water to prepare the dough and avoid substances that are not conducive to yeast fermentation.

2.Steps:

1) Control the temperature of the dough. The optimal temperature for yeast fermentation is between 25 and 30, if the temperature is too high or too low, it will affect the fermentation effect of yeast. Therefore, the dough can be conditioned at room temperature, or the temperature of the dough can be controlled by using a blender or fermentation box.

2) Master the humidity of the dough. If the dough is too dry or too moist, it will affect the fermentation effect of the yeast mother. In general, the dough is sufficiently lightly moistened.

3) Knead the dough properly. After the dough has fermented, proper kneading can make the gas in the dough expel and make the dough more homogeneous, and at the same time, it can also adjust the pH of the dough to avoid sour taste.

4) Cook or roast in time. After the dough is fermented, it should be steamed or baked in time to avoid the dough from continuing to ferment excessively and produce a sour taste.

In short, in order to avoid the sour taste of yeast dough, it is necessary to pay attention to the quality and ratio of the ingredients, as well as factors such as temperature, humidity and time during the production process. At the same time, the ingredients and the details of the production steps can be adjusted according to individual tastes and needs.

The activity of yeast is seriously affected by temperature, and it is possible to make noodles in winter.

When the hill is stuffy for 6 or 7, it may be cured in half an hour in the summer. Therefore, when the temperature is high, the dough will sour after a long time. Generally, Baiduan suspicion is neutralized with alkali, and there are no other methods that have not been studied.

Yeast will be sour after a long time.

1.Add the alkali. Yeast sourdough refers to fermentation for too long because yeast is acidic and the dough is fermented only after it has risen.

As for the sourness, the remedy is quite easy, neutralize it with an acid-base. Dissolve a little alkali in water, then dip your hands in alkaline water and knead into a dough. Alkaline water and over-fermented dough are acid-base neutralized, thereby improving the acidity of the dough.

2.After pouring the strong dough on the board, sprinkle some flour and knead it into a smooth dough, then take the dough out, sprinkle a little edible alkaline dough on the panel, then knead the dough on the alkaline dough for two or three minutes, and then use a dough knife to cut the dough into small pieces. Knead the dough cut into small pieces again together.

Repeat this three or five times, then cut the dough and smell it. If it only has a faint sour taste, you can do it. If there is still a strong sour taste, add a little more alkaline noodles and repeat the previous steps until the sourness subsides!

After steaming, the cooked dough not only has no sour taste, but also has a stronger wheat flavor.

3.If the dough has been fermented for a long time and becomes sour, you need to dip your hands in edible alkaline water, repeatedly knead the over-fermented dough, and knead thoroughly. When kneading the dough, you can grab some dough and taste it.

If you don't taste sour, it means it's already kneaded. Then, continue to knead a few times to knead the dough and edible alkali thoroughly.

4.Add a spoonful of sugar to the yeast water. Yeast flour must be mixed with water to form a dough, but if you want to make the dough quickly and well, after the pasta is ready, it will taste sweet.

When you add the yeast water, add a spoonful of sugar, stir until the yeast flour and sugar are completely melted, and use it to make the dough. In this way, the baking time can be cut by more than half.

5.How does it not sour? Control the amount of yeast, generally the ratio of yeast to flour is 1:

100；When kneading the dough, you can add a little edible alkali to neutralize the acidity and alkali of the dough, so that the kneaded dough will not be sour, but will make the dough more fluffy and soft; Control the fermentation temperature and time, the most suitable temperature for dough fermentation is 28-32 degrees Celsius, and the general fermentation time at this temperature is 2-3 hours. When kneading the dough, you can add some sugar. White sugar not only promotes the fermentation of flour, but also makes pastries sweeter.

It will be sour, so you should add more starch or add some water to neutralize it. If you're in a hurry, it's a good idea to add water.

Yeast will become sour after a long time; Take 1 teaspoon of edible alkali, put a small amount of warm water to melt, and then slowly knead the alkaline water into the dough until the dough does not taste sour.

It will be sour for a long time, so you should add a little more starch and then add a certain amount of water, which can be relieved.

After fermenting for a long time, the noodles will become sour, and they will become very sticky and difficult to operate. The length of time required for fermentation is related to the sugar, oil content and fermentation temperature of the dough, ordinary dough needs to ferment for 2 hours at room temperature of 28 degrees, and the dough will be affected in gluten elasticity for more than 7 hours, and it is even more inedible if there are toxins such as Escherichia coli and Aspergillus flavus.

What happens when the noodles have been fermented for a long time

The fermentation time is long, the fermentation of flour is not good, the flour is fermented and denatured, the acid is sour, the steaming interview is not soft, the dry tea, the humidity is dry, the flour will change its own water content according to the ambient temperature and humidity, and the ideal humidity is about 70%.

However, if the flour is only fermented in a short period of time, there will be no spoilage, and the yeast of the dough will have an inhibitory effect on other miscellaneous bacteria in an active state, and only a few miscellaneous bacteria will be infected, which will make the dough have a sour taste, but it is not rotten and spoiled.

How to remedy the obsolescence of the face.

If the dough ferments for more than 2 hours, but not more than 7 hours, at this time the dough has a lot of sourness, but no alcohol, and the dough does not collapse, you can add baking soda to synthesize, and then mix with the dough for a second fermentation.

If the flour ferments for more than 7 hours or more, it is easy to make the fermented flour very sticky and difficult to operate, and if the fermented dough collapses and has a strong alcohol smell, the dough cannot be used, which contains a large amount of mold, and the yeast has been inactivated and cannot be used.

The fermentation time is long, which means that the fermentation is not good, which will make the flour ferment and denature, produce acid, and the steamed pasta will not be soft and have a poor taste. Humidity dry flour will change its own moisture content according to the temperature and humidity of the environment, the higher the humidity, the more water content of the flour increases, easy to agglomerate. The lower the humidity, the lower the moisture content of the flour.

The ideal humidity is between 60%-70%.

The temperature at which the flour is stored at the right temperature will affect the maturation time of the flour, and the higher the temperature, the faster it will mature. But the temperature also shortens the shelf life of the flour. The ideal temperature for flour storage is 18 -24.

The principle of flour fermentation is:

The process in which the dough is allowed to fully reproduce and produce gas under certain temperature and humidity conditions, and promote the dough to expand. Carbon dioxide gas is released when yeast converts starch into sugar and consumes it in an aerobic environment inside the dough. At this time, the dough will swell in volume and rise.

How yeast works:

Under the right conditions, the starter culture produces carbon dioxide gas in the dough, which is then heated and expanded to make the dough soft and tasty.