Can you still eat the invalid yeast and noodles, and can you still have the yeast if the expired noo

*Void yeast and noodles can not be eaten**.

Yeast is mainly used for the fermentation of pasta, and can be used to make bread, steamed buns, cakes and other foods to enhance the taste of food. Yeast contains a certain amount of protein, carbohydrates and other substances, and a moderate intake of yeast when cooking food has certain benefits for the body.

Yeast failure generally refers to expiration, at which point the yeast may deteriorate and grow bacteria. Eating such yeast-fermented foods may cause gastrointestinal discomfort, leading to abdominal pain, diarrhea and other symptoms. Moreover, the yeast that has failed may not have the fermentation effect, and the food produced will taste poor.

Therefore, it is not advisable to continue to use expired yeast for food preparation.

Can you still eat the yeast and noodles that have failed, I personally think that this actually does not have much impact. Because the godmother is essentially a beneficial bacteria. He is often used to ferment pasta. It's the pasta that becomes sour. In general, yeast is used.

The bacteria themselves are active. After it fails, the bacteria inside are generally inactive and cannot play a role in food fermentation. In other words, it can't play its supposed role, but eating it actually has no effect on itself.

So personally, I don't think it's harmful to just eat once in a while. Of course, if you have children in your family, it's best not to let them eat these things.

What can be eaten is nothing more than that the yeast powder does not return or grows slowly after it fails, but the noodles are still edible.

The yeast does not grow when it is invalid, and it can be used without deterioration. If the dough does not rise, it can be treated for different situations, if the yeast activity is still poor and the dough can not be made, you can change to make cakes to avoid waste.

If the yeast powder is invalid and the dough cannot be raised, double yeast can be added to ferment again. Dissolve the yeast with a small amount of water, then make the surface area of the dough that has not been initiated, pour yeast water, sprinkle with flour, knead the dough repeatedly to soften, and let it rise. Determine if the yeast is in good condition:

Prepare a glass of warm water, dissolve the yeast in the water, wait for 5-10 minutes, if a layer of foam floats, it means that the yeast activity is better, if the foam is not obvious or there is no foam, the yeast activity is poor.

If the yeast in the dough fails, the dough will become dead and the taste will deteriorate, which can be remedied by the following methods:

1.Remove the failed dough;

2.Add beer and baking soda to the dough.

of mixed liquids;

3.Add a small amount of flour to avoid too soft dough with beer;

4.Place the dough in a basin and cover with plastic wrap.

Keep warm, and cover the outside with a quilt or thick clothing (if there is an incubator, you can put it in the incubator);

5.Wait normally for two hours (depending on the temperature).

The dough that has failed to ferment can also be used to make a cold crust.

First, find a container to fill with clean water, then put the dough in clean water to wash, knead for a while, then pour the water into another container for later use, wash until the water is no longer cloudy, and then put the cloudy water to settle.

Pour out part of the water on the precipitated container, do not pour it all, and stir the remaining water to precipitate the flour evenly, not too viscous, and put it into a flat-bottomed container that can be quickly spread out into a thin layer, and then take a flat-bottomed evenly heated plate or container.

Finally, boil the water in the pot, scoop a spoonful of batter and spread the bottom of the container, about 2mm is OK, put the container into the pot and lay it flat, and then immediately cover the lid, about 10 seconds The slurry will be completely transparent from white to completely transparent, immediately open the lid and take out the container, use a knife or other sharp tool to cut a little along the edge of the slurry, gently take it out, spread it aside, and do it repeatedly, it is best to cut all the cold skin into strips or wide strips or blocks according to your preference, put in the seasoning and mix it to eat.

I believe everyone knows that when making different noodle foods, there will be a simple requirement for the softness and hardness of the dough. Just like knife-cut noodles or hand-rolled noodles, this usually requires a slightly harder dough, and pulled dough or ramen noodles require a slightly softer dough. But many people are curious, can you still put yeast after the noodles are reconciled?

In fact, it is possible, at this time, knead more, so that the yeast powder can fully integrate into the noodles. In addition, it usually takes more than ten minutes to wake the dough, and the purpose of the stove is to make the water and the dough fully mixed together, and at the same time to make the dough soft, and after the dough is risen, the dough should be fully kneaded. At the same time, the surface of the dough will become crispier after being greased.

What you said means that Angel yeast has no effect when it is put in the dough when it fails, can the flour still be eaten at this time? The clear answer is that you can, because the gas yeast needs to be controlled by the water temperature in the process of use, that is to say, the water temperature is best controlled between 50 degrees and 60 degrees is more appropriate, if the water exceeds 80 degrees, under normal circumstances, the live bacteria in Angel yeast have died, so it cannot play the role of fermentation. The main reason for the active bacteria in it is that when they are generated, they will produce a large amount of carbon dioxide, which will bubble the tissue inside the flour and then turn it into a very honeycomb-shaped dough, so that it will ferment.

If it is not like this, that is to say, the live bacteria powder you are using may be overdue, and the second is that you are using the method inappropriately, but it has no other effect on the noodles you eat.

Can't eat. Yeast is easy to fail when stored in a place with too high a temperature, and if it is not well sealed, it is easy to produce miscellaneous bacteria, and it will have a sour smell after it rises. The proofing time or temperature during the preparation process is not enough, or the amount of yeast added is not enough.

The general shelf life means to ensure that it will not deteriorate under normal and reasonable storage conditions within this time, rather than that it will deteriorate after this time. If it deteriorates, it will be harmful to the body, and if it does not deteriorate, there will be no problem.

Yeast is specially used for fermentation, which can help ferment flour when making pasta or cakes, but if the yeast expires, it will affect the fermentation of yeast.

It is the yeast inside that works with the baking powder; Expired baking powder is simply the yeast inactive; Should be non-toxic. You can eat it when you put it inside the noodles. But it doesn't work as a fermentation. Only dead gnocchi can be made.