How much edible alkali do you need to put in steamed buns made with flour fertilizer?

In the experiment, each kilogram of fermented noodles was neutralized by adding gram alkali, and the acidity was between, and the average vitamin preservation rate of steamed steamed bread was 80%, and the flavor and freshness were good and easy to digest. Of course, fermentation with pure yeast eliminates the need for alkali, and can be directly formed into steamed bread.

Correct alkali can make the dough sour and sweet, and at the same time use a strong fire to make the steamer on the atmosphere, once steamed, the steamed bread will be soft, white and delicious. Old leaven noodles contain many miscellaneous bacteria, the main of which is acetic acid bacteria. When the temperature in the dough reaches 33, the acetic acid bacteria also multiply in large quantities with the fermentation of yeast and secrete oxidase, which oxidizes the thin alcohol in the dough into acetic acid and water, so that the dough produces a strong sour taste and becomes softer, and the longer the fermentation time, the stronger the sour taste of the dough, so it is necessary to add alkali to neutralize the sourness.

However, when adding alkali, it is necessary to take the amount of alkali, so that the alkaline surface and the acetic acid in the dough completely interact to generate sodium acetate, carbon dioxide and water, which can remove its sour taste. It can be seen that the amount of alkali is the key to ensure the fermented flour products. If too much alkali is added, it is called heavy alkali, which makes the product yellow in color, bitter in taste, and destroys a large amount of vitamin B1 in the dough.

Therefore, when making steamed bread, add an appropriate amount of alkali.

Our family is mainly pasta all year round, and it is also fermented with flour fertilizer, but our family generally does not use edible alkali, only when the face has been sent and there is a sour taste, only put a little edible alkali, the role of edible alkali is acid and alkali neutralization, so that the steamed steamed bun does not have the sour taste of fermentation.

Whether you are steamed steamed in winter or summer, how much flour fertilizer is, more fat in winter, less flour alkali in summer, and time to wake up all matter.

Why do you put alkali when you use flour fertilizer, flour fertilizer is to replace alkali.

A pound of flour 5 grams of alkaline noodles You use a little less alkaline noodles There is no dough and uniformity when there is a nest.

To make steamed bread, put a pound of flour and put a penny (5 grams) of alkali.

Ingredients: flour (500 grams), flour fertilizer (100 grams).

Seasoning: alkaline noodles (5 grams).

Kitchen utensils: steamer.

Extended information: Steamed bun tips:

1. When steaming steamed buns, if the noodles seem to be non-hairy, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, and stop for 10 minutes, and the noodles will open.

2. If there is no yeast when making dough, you can replace it with honey, and add 15 to 20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to start. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

3. In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the time for the dough to rise.

4. In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate.

It should be determined according to the degree of fermentation of the dough, with large fermentation and more use, small fermentation and less use.

For example, for every 500 grams of dough, about 5 grams of alkaline noodles is appropriate.

However, the fermentation degree of dough is greatly affected by the temperature of the season. The fermentation is fast and sufficient in hot weather, and the fermentation is slow and not easy to penetrate in cold weather. The alkali runs fast in hot days, and the alkali runs slowly in cold weather.

In summer, it is easy to run alkali, so the amount should be more, and about 500 grams of dough should be used. In winter, the dough is not easy to penetrate, so the dosage should be less, about 4 grams of 500 grams of dough. Spring and autumn are normal, 500 grams of dough and 5 grams are generally alkaline.

If the dough prepared in summer is fermented normally and used quickly, it can not be mechanically used with alkali, and at the same time, less alkali is used in winter, which is not easy to make adjustments to the dough, and if the dough prepared in winter is sufficient, of course, it cannot mechanically reduce the amount of alkali. The amount of alkali to be used should be determined according to the degree of fermentation of the dough at that time, and the addition and subtraction can be appropriate.

In the process of making the finished product, it is necessary to observe the degree to which the dough continues to ferment at any time, so as to ensure the normal color and taste of the finished product from beginning to end.

Steamed steamed bread a pound of noodles put 5 grams of alkali, alkaline noodles belong to chemical food added raw materials, itself is inactive, does not have a bulking effect, only when in contact with acidic substances will produce a neutralization reaction, produce a large number of carbon dioxide bubbles, to achieve bulking effect.

Manju is fermented and then steamed, so it is not only fluffy and palatable, but also easy to digest. And it is very difficult to make a dough. It is necessary to continue to explore and accumulate in the long-term life and production time in order to master the biochemical reactions of yeast.

About three grams of alkali is fine, and if you have more, it will turn yellow, and it will be bitter when you eat it, so you must use it in moderation.

Under normal circumstances, I think that if you steam a pound of steamed bread noodles, you think you need to use a bag of alkaline noodles, because the steamed steamed bread with alkaline noodles will be delicious.

To eliminate the sour taste, it is necessary to add alkaline substances to neutralize it. To make dough in this way, you need to use soda ash and edible baking soda to neutralize; On the one hand, the use of alkaline substances can change the structure of gluten in the dough; On the other hand, it can neutralize the sourness in the dough, and in the process of neutralizing the acid and alkali, 200 grams of dry flour will be added to the dough several times, and I add it three times, and it is OK to knead the flour until it is not sticky. Note that:

From a nutritional point of view, after adding alkali, the vitamins in the flour, especially Vb2, are greatly damaged, which greatly reduces the nutritional value of steamed bread. In addition, the alkali is moderate, which can make the steamed buns soft and white, with a sweet taste of fermentation. If the alkali is insufficient, the steamed bun will be blue and dark, the tissue will be stiff, the taste will be sour, and even atrophy.

And add too much alkali, steamed buns are yellow, easy to crack, alkaline smell is heavy, there will be by smelling, peeling the dough, there is an obvious sour taste, that is, the alkali is less, if there is alkaline smell, it is alkali added more, if it is fragrant, it is alkali just right.

<> is generally 500 grams of dough plus grams of edible alkali. The 500 grams of dough mentioned here is the weight of the dough, not 500 grams of dry flour, edible alkali is easily soluble in water, you can first prepare 4 times the amount of edible alkali warm water to dissolve the alkali and then add to the dough. That is to say, alkali and kneading directly on the pot steaming, remind that it must be water boiling, if you learn then I wish you a lot of money, now eat alkaline noodles steamed bread or a variety of foods made of alkali are very popular with consumers, if you master this technology to the steamed bread shop wages are to be fermented to twice the size of the dough, there is a honeycomb in the middle of the dough, indicating that it has been made.

Now in summer, the temperature is high, and the noodles can be fermented for about 3 hours.

It cannot be less than 250ml, i.e. approximately equal to: 2:1 ratio.

6.The dough should be kneaded smoothly After the flour is mixed with yeast and water, the dough should be kneaded thoroughly, and the flour and water should be fully combined as much as possible. 7.

Ensuring the right temperature and humidity is the key to successful fermentation, and the use of alkali is not constant. When I usually make old noodles and steamed buns, 500 grams of dough plus grams of edible alkali is the general amount used. However, due to changes in temperature, it is sometimes necessary to increase or decrease in moderation.

The amount of alkali used in old flour steamed bread should depend on the degree of fermentation of the dough and the indoor temperature. Under normal circumstances, 13 grams of alkali should be used for fermented dough made from 500 grams of dry flour, and only 8 grams of baking soda should be added to 500 grams of dry flour.

Use the old noodles to make the noodles, and put the correct amount of alkali for one pound of noodles with one coin of alkali. Alkali is used to neutralize the acidity of the dough, and at the same time release gas when steaming to make the dough big, soft, the amount of alkali is related to the time and temperature of the hair, the temperature is high before going to bed, the dough will generally be made the next morning to do some alkali more, according to the sound of the dough beating and the fine holes of the incision, you can also smell the no sour smell and the aroma of the face indicates that the alkali is just right, and you can also use a small ball to bake it to identify the suitability of the alkali. There is no correct amount of alkali to be put in, because the acidity that needs to be neutralized increases as the fermentation progresses as the fermentation progresses during the continuous multiplication of active fermentation bacteria in the raw dough.

It is best to use warm water and boil before putting the alkali, and keep kneading it evenly when putting it into the noodles, otherwise there will be more places and less places in the end.

Questions. How many grams of alkali do you need to add to live 50 catties of noodles.

Use old noodles to make live noodles?

50 kilograms of flour and 250 grams of alkali can be used. Edible alkali has the functions of removing dampness and heat, dissolving food stagnation, detoxifying and producing acid. In the process of making noodles, microorganisms will produce acid, and the dough will become sour after it is initiated, and edible alkali (carbonate) must be added to react the acid to make delicious pasta.

Questions. How about having paid?

You can describe your problem in detail.

Are you asking how to make noodles with noodles?

Questions. Live 50 flour, make Shandong choking noodles steamed bread, use old noodles to ferment and ask how many grams of alkali do you need to make live noodles to make steamed bread?

50 kilograms of flour and 250 grams of alkali can be used.

Questions. Is it too much alkali.

How many grams to put in the old noodles.

Hello, the correct alkali should be flexibly mastered according to the size of the leaven noodles, the age and tenderness, the temperature level, the length of fermentation time, the amount of old noodles used and the requirements of the products. Put 100 grams of old noodles in a pound (that is, 500g) of flour, you can put 1 3 grams of alkaline noodles if you have not sent them, and if you have sent them, you can put 4 7 grams of alkaline noodles. 7 pounds of old noodles.

Usually 500 grams of dough plus grams of food alkali. The 500 grams of dough mentioned here is the weight of the finished dough, but not 500 grams of dry flour. Food alkalis are easily soluble in water.

Before adding the alkali, you can prepare 4 times more warm water to dissolve the alkali. Take the test. In other words, the ratio of alkali to water is about 1:

4, that is, dissolve g of edible alkali in 6 g of warm water.

When making old noodles steamed buns, it is easy to ferment too much dough and it will be sour, so you should put a little alkaline noodles to neutralize it, and put one gram in the proportion of alkaline noodles in two catties of noodles.

How much alkali is put in a pound of flour to make steamed buns.

To make steamed bread, put a pound of flour and put a penny (5 grams) of alkali.

The method of alkaline noodles steamed bread is as follows:

Ingredients: flour (500 grams), flour fertilizer (100 grams).

Seasoning: alkaline noodles (5 grams).

Kitchen utensils: steamer.

Steps: 1. Break the flour into small pieces.

2. Soak in warm water until soft.

3. Add flour.

4. Knead the dough and prepare it for fermentation.

5. The dough is covered and placed next to the heating to ferment for 4 hours, and the inside of the fermented dough becomes honeycomb.

6. Put an appropriate amount of alkaline noodles on the board.

7. Pour the dough onto the cutting board.

8. Add a small amount of flour and mix well.

9. Roll into thick long strips.

10. Knead into evenly sized agents.

11. Knead with the right hand and the left hand to the right hand.

12. Dumplings into steamed buns.

13. Group photo of steamed buns.

14. Brew for 20 minutes.

15. Put it in the cage drawer.

16. Sit in a pot with cold water, put the cage drawer on high heat and boil, turn to medium heat and steam for about 25 minutes.

17. Turn off the heat and remove the lid after 3 minutes.

When making steamed buns, how much edible alkali do you need to put in a pound of noodles, and in normal times, you need to put three coins of edible alkali, which is about 15 grams.

To make steamed bread, put a pound of flour and put a penny (5 grams) of alkali.

The method of alkaline noodles steamed bread is as follows:

Ingredients: flour (500 grams), flour fertilizer (100 grams).

Seasoning: alkaline noodles (5 grams).

If you make steamed buns, if you use alkaline noodles for one pound of noodles, you should use about ten grams, if there are too many of them, it will affect its taste.

There is no need to put alkali in yeast dough, and if it is overly sour, put a little bit, one gram.

Generally, a few grams are put in a pound of noodles. As for how much to put depends on what kind of hair your dough becomes, the dough is sour, the more hair will be more acidic, and the more alkali you need, which is not fixed. In summer, because of the hot weather, it is easy to get over and needs a lot of alkali.

The base can be added slowly little by little. Knead the dough and take a little and roast it over the fire, so that you don't smell sour.

Under normal circumstances, a pound of flour needs to put about 1-5 grams of edible alkali. Edible alkali is an alkaline substance, which can react with some acidic substances when added to flour, so as to generate some gas to fill the dough, which can not only play the role of dough, but also prevent the dough from souring.

A pound of flour needs to put about 1-5 grams of edible alkali edible alkali, and the amount of edible alkali is about the same as the amount of yeast powder.

Edible alkali is an alkaline substance, and putting too much of it will not only cause excess gas in the dough, which will make the dough swell too much, but also make the dough have a taste, and if you put it less, it may not play a role in fermentation.

At the same time, edible alkali is not a condiment, and is mainly used to neutralize the acid produced by the fermentation of yeast in the dough. The dough fermented with edible alkali can also be used to make steamed buns and steamed buns, which taste very chewy.

A pound of flour needs to put about 1-5 grams of edible alkali. Edible alkali is an alkaline substance, which can react with some acidic substances when added to flour, thereby generating some gas to fill the dough, which can play a role in raising dough.

When cooking steamed buns, a pound of flour is the best, it is recommended to use 1 10 edible alkali to make and cook it, so that the taste and texture will be softer, more delicious, and the nutritional value will be higher, so the right friend method should pay attention to the choice.