Where do you put the live noodles to ferment faster?

Boil the water in the pot, and then wait for it to cool to lukewarm, put the live noodles on top, cover the pot for about ten or twenty minutes to ferment, and this method can be used in both winter and summer.

Put it in the sun in the summer and in a heated place in the winter. Summer is usually very fast.

If there is a kang in the north in winter, put it on the kang and ferment quickly; If there is no kang, some torn clothes or other packages are quite fast;

Don't worry about it in summer, leave it for some time and it will ferment well.

The indoor temperature is warmer.

The noodles in hot water will ferment faster.

If we are in the south, it is better to put it at room temperature.

It should be easy to get in the summer, and the indoor temperature is also high. In winter, you can put it in a quilt.

3-4 hours. When the dough is fermenting, it should not take too long, otherwise the dough will be very soft. Adding too much water or baking powder will also cause this phenomenon, at this time you can add some dry flour, rub it, and continue to ferment for a while.

When the dough is fermenting, cover it with something to prevent dust or insects from entering.

Dough Rising Notes:1. Don't use too much baking powder.

If you want to ferment the dough, you naturally need some baking powder, but for some inexperienced people, they often pour a lot of baking powder into the dough at one time, in fact, if the amount of baking powder is too much, it will lead to fermentation failure, or the taste of the dough is too sour, so it must be used in moderation. And now there are many brands selling baking powder on the market, basically the amount of use will be on the packaging, and it is also very convenient to use.

2. Pay attention to the temperature of fermentation.

Putting yeast in the dough does not mean that everything is fine, we still need to pay attention to the environment and temperature, if the temperature in the room is relatively cold in winter, try to cover the fermented flour basin with a layer of quilt, if there is an electric blanket, you can put the dough on the electric blanket to ferment, which can accelerate the fermentation time, otherwise the temperature is too cold, it will lead to fermentation failure.

If you want to keep good noodles from rising, you can consider taking the following measures:

1.Low-temperature storage: If the dough is stored at low temperature in the refrigerator, it can effectively delay the fermentation rate of the dough.

2.Salt to taste: Mixing an appropriate amount of salt in the dough can inhibit the fermentation of yeast and keep the dough from fermenting for a long time.

3.No added yeast: If you want to store it for a longer time, you can not add yeast when making noodles, so as to avoid rapid fermentation.

It is important to note that these methods can effectively maintain the quality and flavor of the dough, but they can also have an impact on its texture and appearance. Therefore, before taking the appropriate approach according to your own needs, you need to consider the use and properties of the dough to avoid affecting its quality and taste.

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.

1. The taste of food made by fermentation time for too long becomes worse. Steamed bread will turn sour, ferment for a long time, and may also have E. coli, Aspergillus flavus and other toxins.

2. A long fermentation time will cause the skin of the finished product to be dark and blistered, and the steamed bread made will be small in size, easy to shrink, and the internal tissue will be rough.

3. Yeast is a kind of flora, which contains a small number of gas-producing bacteria, which will also produce acid-producing substances at the same time, and will produce acid when fermenting gas-producing bacteria for a long time.

"Fermentation" originally referred to a mildly foaming or boiling state. The phenomenon of fermentation has been known for a long time, but it has been nearly 200 years since we understood its essence. The English word fermentation is derived from the Latin word fervere, which originally meant "churning", and describes the phenomenon when yeast acts on a juice or malt extract.

Now fermentation technology has developed into an engineering discipline and an independent industry, covering food fermentation (such as yogurt, cheese, bread, pickles, tempeh, fermented bean curd, fermented fish, etc.) brewing (such as beer, liquor, rice wine, wine and other beverages, soy sauce, sauce, vinegar and other brewing condiments, etc.), modern fermentation industry (such as alcohol, lactic acid, acetone, butanol, etc.), etc.

If the fermented noodles are not used up in time, they cannot be stored at room temperature alone, and they will be easily damaged, and the taste of the food produced is not very good, so how long can the noodles be left? Put the noodles in the plastic bag, then squeeze out the air inside, seal it and put it next to the position of the fresh layer, the temperature is about 0 to 3 degrees, and it can be stored for about three days. If you want to have a longer conversation, it is recommended to put the sock oak in the middle layer of the fresh-keeping layer, and then put some ice cubes appropriately, which can last for about 4 to 5 days.

Or you can choose to put it in the frozen layer, and wait until the dough is frozen, which can be stored for about half a year.

When the dough swells to a certain extent, gently press the top of the dough with your fingers, and after the fingers are removed, if the pressed dough cannot be restored to its original state, and the dough sinks slightly, it means that the dough has been formed.

1. How to judge whether the leaven flour is good

1. When the dough swells to a certain extent, gently press the top of the dough with your fingers, after the fingers are removed, if the pressed dough cannot be restored to its original state, and the dough sinks slightly, it means that the dough has been sent; If the pressed area can quickly return to its original state, it means that the surface is not good.

2. You can also grab a piece of dough to inspect, if the dough has become honeycomb-shaped, there are many small holes, indicating that it has been developed. The larger the honeycomb eye, the older the fermentation, like tofu dregs, indicating that it has been overgrown. The leaven dough is overblown, and a certain amount of dead dough can be put in.

The amount of incorporation depends on the degree of overfermentation. Hope!

It can be fermented, if the dough is slightly thin, you can also add flour, and after the proofing is good, add dough and knead the dough.

In general, warm water is used for noodles in winter, and cold water is used for noodles in other seasons. To be more specific, it is necessary to adjust the temperature of the dough by adjusting the temperature of the dough water, so that the temperature of the dough is always maintained at about 30 degrees during the whole process of dough, including the dough. Temperature affects the water absorption of the proteins in the flour.

It has been determined that the protein in flour is the most absorbent at about 30 degrees, which can reach 150, and it is easier to produce high-quality gluten at this temperature, and the gluten production rate is also the highest. When the temperature exceeds 60 degrees, the protein is denatured and gluten is no longer produced at all.

Whether the dough fermentation can achieve satisfactory results is indeed related to the moisture of the dough. But as long as the dough can be kneaded, fermentation is no problem. Even the batter, at the right temperature, reaches a certain amount of time, will ferment.

Therefore, it is not that the dough will not rise if you put too much water. It's that the temperature and time are not enough, so there is no fermentation.

In addition to the ratio of hot water to flour, the temperature of fermented flour and its auxiliary supplies are all important. For example, if you use noodles that have been used to make noodles, you use baking soda, and there are some special market items, so water is not a decision.

The ratio of flour, yeast to water is often disagreed. Take a look at the advice given by Danberry Yeast on how to make dough: 500g of flour with 5g of Danberry yeast and 30ml of water.

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.