Does too much flour defoam? Will he frothy when the flour is damp

It will consume some of it, because you have more bubbles in itself, and you need to remix it to add a little more flour, so that it will be a little less.

If you put too much flour, it will defoam, but if you put too much flour, on the contrary, it will be very dry and can't do it, so you must put an appropriate amount of flour to achieve twice the result with half the effort.

If you don't bake it as soon as possible, it will easily defoam, and the baked cake will not be fluffy, delicate and elastic, but will collapse.

Well, if you put too much flour, it won't defoam, you can knead it a few more times by hand, so that you can knead it evenly by hand.

If you put too much flour, it will not foam.

If you put too much flour, you can add less water, and give it a comprehensive treat, I hope it can help you.

Generally, it will be defoamed, but it should be done in moderation and not too much.

If you put too much flour, it will not foam, and if you put too much flour, the mole will dry, and it will foam only if you put too much water.

If you put too much flour, it will definitely defoam, because the flour is wet, and the water in it is absorbed, and he will not soak it.

If you put too much flour, this will not defoam, but he can increase the degree of integration, so you can add a little moisture appropriately.

If you put too much flour, it will defoam, and after putting too much, it should be? What's going on? If you put too much flour sometimes, it won't work well.

It should be possible, this dough has this effect, if there is too much foam, you can directly send a little more flour, so that there will be a particularly good effect.

Do you put too much foam? I think so, because there's a lot of flour in it. Well, protein also contains the ingredients of that flour, so you can add this defoaming effect, right?

Because flour has strong adsorption, if you put too much in this case, it will definitely defoam.

Generally, starch does not have a defoaming effect, and if it has a defoaming effect, it is generally an oil substance that can be defoamed. For example, epoxy soybean oil is often used as an industrial defoamer. In general, this is the case.

Does too much flour defoam? It depends on what you do? If you make pasta, he won't go away, you can also go to the food expert and ask, they will tell you better and will also give you an accurate answer.

Flour does not defoam.

There is no such effect.

You speak language defoamer.

: The egg white is very unstable and easy to defoam, if you don't bake it as soon as possible, it will easily defoam, and the baked cake will not be fluffy, delicate and elastic, but will collapse.

I think that if we put too much flour, there will definitely be such a situation, which means that we can put it in correctly.

Will too much powder defoam? What does that mean? Do you mean flour or what? Actually, I didn't understand it.

What kind of bubble is this bubble, can you elaborate on it?

Does too much flour defoam? Putting too much flour will defoam. But it gets hard again. It won't be so soft.

Yes, so it must be proportional, otherwise the cake will not be fluffy.

Does too much flour defoam? If you put too much flour, it will not foam.

This situation may not be particularly delicious, right?

Does too much flour defoam? What is your subject matter? What's the title? Didn't get it.

Hello yes, if you put too much flour, it will be like this in the future, so you need to do it in moderation.

Hello friends, if there are more bubbles in the dough cake, you can add flour to eliminate it, but it is not a dough food.

Because the main ingredients of baking powder are sodium bicarbonate and calcium carbonate. The principle is that when baking powder is in contact with water, acidic and alkaline powders are dissolved in water at the same time and react, some of them will begin to release carbon dioxide (CO), and at the same time, in the process of baking and heating, more gases will be released, which will make the flour products expand and soften. If the baking powder gets wet, or if the dough is left for too long, the reaction has already occurred and its effect will be lost.

Therefore, baking powder should also be stored to avoid moisture and early failure.

Summary. There is no way to solve the dampness of the flour, only to pay attention to prevention, after the flour is damp, it can only be dried. If there is clumping and mold, it is not suitable for consumption.

Flour is the most susceptible to insects of all grains. Especially in the humid and sultry summer, because of the rain, high temperature and high humidity, the flour is not only easy to grow insects when placed in the cloth bag, but also easy to absorb moisture and agglomerate, or moldy.

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Hello dear, <>

The noodles themselves are acidic, add baking soda or yeast powder to neutralize the acid in the noodles, then Xiangbichun will produce carbon dioxide, if the noodles are not kneaded in place, or Huina is not fully awakened, there will be a phenomenon of blistering. It is recommended that you let the dough rise for about 1 hour and then knead it again so that there will be no bubbles.

There is no way to solve the problem of flour damp and digging resistance, only pay attention to prevention, and after the flour is damp, it can only be dried. If there are clumps and mold, it is even more unsuitable for consumption. Flour is the most susceptible to insects of all grains.

Especially in the humid and sultry summer, because of the rain, high temperature and humidity, the flour is not only easy to nucleate spring insects, but also easy to absorb moisture and agglomerate, or moldy.

<> just blistering and don't know how to solve it.

Will he frothy when the flour is damp

Kiss, when it gets wet, it can only be dried.

There is no way to solve the problem of flour damp and digging resistance, only pay attention to prevention, and after the flour is damp, it can only be dried. If there are clumps and mold, it is even more unsuitable for consumption. Flour is the most susceptible to insects of all grains.

Especially in the humid and sultry summer, because of the rain, high temperature and humidity, the flour is not only easy to nucleate spring insects, but also easy to absorb moisture and agglomerate, or moldy.

So how to solve the blistering now.

Kiss, did you see it.

As already said, when it gets wet, it can only be dried.

How long does it take to make the noodles?

If it's already bubbled, it can't be used.

Kneading the dough is basically 15-20 minutes, not too long, hail eggplant otherwise will cause the dough to lose its gluten, lack of elasticity, and finally the finished product is rough.

<>Okay. Thank you.

Hello, baking powder is a commonly used leavening culture, its main ingredients are sodium bicarbonate and acidic substances. When baking powder is mixed with liquid or wet ingredients, it produces carbon dioxide gas, which promotes the fermentation of the ingredients. However, if you put too much baking powder, it will affect the fermentation of the ingredients.

First of all, too much baking powder can make the ingredients too fluffy and lose their original taste and texture. Secondly, too much baking powder can cause the fermentation to grow too quickly or too strongly, causing the ingredients to swell, deform or collapse excessively. Finally, too much baking powder can also affect the color and taste of food.

Therefore, when using baking powder, it needs to be used in moderation according to the proportion of the formula and not in excess. If you find that the ingredients are fermenting too quickly or too strongly, you can appropriately reduce the amount of baking powder or extend the fermentation time.

Summary. Hello dear, it is understood that it will. In general, baking powder is used for flour fermentation, and flour and baking powder are fermented according to a certain ratio.

If too much baking powder is added, it will affect the fermentation effect of the flour. So what should I do if I put too much baking powder? If you put too much baking powder, you can only add an appropriate amount of flour to it, so as to ensure the effect of flour fermentation and ensure the taste and color of the food.

Hello dear, it is understood that it will be hungry. In general, baking powder is used for flour fermentation, and the flour and baking powder should be fermented in a certain proportion. If too much baking powder is added, it will affect the fermentation effect of the flour.

So what should I do if I put too much baking powder? If you put too much baking powder, you can only add an appropriate amount of flour to it, so as to ensure the effect of flour fermentation and ensure the taste and color of the food.

Hello dear, it is understood that it will. In general, baking powder is used for flour fermentation, and flour and baking powder are fermented according to a certain ratio. If you put too much baking powder, it will affect the fermentation effect of the flour.

If you put too much baking powder, you can only add an appropriate amount of flour to it, so as to ensure the effect of flour fermentation and ensure the taste and color of the food.

It can be eaten, and the noodles are mixed evenly in a ratio of 2-3% baking powder. The preparation method of hot water dough is to pour flour into the basin, heat the water (60-99 degrees) and stir with a noodle pin, while pouring water, stirring, stirring action should be fast, especially in winter, it is more agile, in order to make the dough evenly cooked. The amount of water used should be mixed at one time during the preparation process, and cannot be mixed after the clump is formed.

Because after the ball is formed, it is difficult to knead it evenly with heating water. If it is too soft (mixed with too much water), re-mixed with powder and then reconciled, it is not easy to reconcile, but also affects the nature of the dough, and sticky teeth when eating, the last time the dough is kneaded, it must be sprinkled with cold water and then kneaded into the dough, its function is to make the product taste glutinous but not sticky, after the dough is reconciled, it needs to be cut into small pieces to dry, so that the heat is dissipated, after cooling, cover with wet cloth strips for later use.

If the flour is fermented for too long, the dough will develop a sour taste, and it will also become sticky and difficult to handle.

Similarly, if the fermentation is insufficient, the flour will be on the small side, the texture will be coarse, and the flavor will be insufficient, so the fermentation needs to be controlled just right. Flour fermentation can be fermented with baking soda, edible alkali, flour alkali, sodium bicarbonate and yeast, etc., by producing a large amount of carbon dioxide gas in the dough, and the carbon dioxide gas is wrapped by gluten to form uniform and fine pores to make the dough expand. Fermentation with baking soda can severely break the bonds of B vitamins in flour, while yeast fermentation will not destroy vitamins and can improve nutritional value.

Yeast is divided into two types: fresh yeast and dry yeast, which is an edible and nutrient-rich single-celled microorganism. Decomposition during yeast fermentation.