Why is there a layer of red on top of the dough after fermentation?

It is speculated that during this fermentation process, the fungus has proliferated some dominant bacteria in different environments and temperatures, and we now have a fermentation bacteria called red yeast rice.

Mold, then this monascus mold tends to produce red pigment substances after fermentation, and it is possible that the reason for the redness of the flour is the possible increase in monascus mold in the yeast. If the red patches in the dough are not caused by other exogenous contaminants, then sterilization by high temperature heating will have little effect on the human body.

Causes of flour redness:

1.Microbial infections are caused mainly by monascus infections, which cause the flour to turn red.

2.High content of mustard seeds.

3.The whitening agent reaction is incomplete, and benzoyl is decomposed into a red substance by heat.

4.Flour contains metallic iron ions.

Redness is oxidized by brighteners.

5.Saline-alkali land.

In the wheat of the mining area, the whitening agent is added too much to make the flour red.

It is not normal for the dough to have a layer of red on it after fermentation, and it may be that there is a problem with the quality of the dough, or there is a problem with the baking powder.

In this way, or after fermentation, there is a flour alkali, and the dough screwdriver will be red. Some of them are red when they have hair.

Why is there a layer of red stuff on it after you found it? This is the color of the baking powder after the dough has been fermented.

After the noodles are fermented, there is a layer of red on them, and the noodles bought should have quality problems.

This is a case-by-case scenario.

It could be that you added something.

Or if it's too dry, it will have a layer of yellow skin.

When the mixed dough is put on the next day, the top layer turns red, which may be caused by the oxidation reaction of the starch or substance in it with the air, but this does not affect the normal consumption, so don't worry about it. It is recommended that after the dough is reconciled, it is best to seal it completely with plastic wrap and store it in the refrigerator fresh-keeping room, and it will be better to use it the next day.

If this happens, it is likely to be spoiled, and it is best not to eat it again, otherwise it is likely to cause diarrhea.

What happens when the top layer of the dough turns red the next day? That is, the noodles have deteriorated, and such a life may be a bit bad, so don't eat such noodles.

Hello, this dough has been over-fermented, so it will turn red, so you can't eat it.

The red code refers to confirmed patients, suspected patients, asymptomatic infections and their close contacts; Persons who have a history of overseas travel or residence in the past 14 days; Persons who are required to be subject to centralized isolation or home medical observation in accordance with regulations; Other personnel who must be included in the "red code" management. After entering the high and medium risk areas, the health code will automatically turn red as long as the mobile phone is turned on and can accept communication roaming information after entering the high and medium risk area.

Confirmed and suspected patients should be treated in designated medical institutions; Asymptomatic infected persons should be isolated in designated medical institutions for medical observation; For those who have been discharged from the hospital, centralized isolation or home medical observation will be implemented during the first period; For other "red code" personnel, in principle, 14 days of centralized isolation medical observation will be implemented; For those who have recently traveled or lived abroad, after the completion of the centralized isolation period, in principle, home medical observation will be implemented for another 7 days.

For "red code" personnel, "point-to-point" transportation should be implemented, and the whole process should be strictly closed management.

After the "red code" personnel end centralized isolation or home medical observation according to regulations, their "health code" will be changed to "green code".

The live noodles are left there, and the next day there is a reddish layer on them, which is caused by oxidation in the air. He should be removed.

This should have deteriorated, so it is recommended that you do not use it again to avoid gastrointestinal discomfort.

This kind of red on the top proves that the temperature is relatively high, which is easy to make the dough convenient, so it can't be eaten.

The dough turns red before it is placed on top the next day, which may be the reason why it is not fermented.

Causes of dough redness:

1. Microbial infection, mainly monascus infection, resulting in red dough.

2. For wheat in saline-alkali land and key wax mining area, excessive whitening agent is added to make the dough red.

3. The reaction of the brightener is incomplete, and benzoyl is decomposed into a red slippery substance by heating.

4. The dough contains metal iron rubber ions, which are oxidized and reddened by the whitening agent.

5. Caused by high mustard content.

Causes of dough redness:

1. The coarseness caused by microbial infection is mainly due to monascus enzyme infection, which causes the dough to turn red.

2. For wheat in saline-alkali land and mining areas, excessive addition of whitening agent makes the dough red.

3. The reaction of the whitening agent is incomplete, and benzoyl is decomposed into a red substance by heating.

4. The dough contains metal iron ions, which are oxidized and reddened by the whitening agent.

5. Caused by high mustard content.

Your dough is not kneaded properly, and it is still thin.