What should I do if the yeast powder expires and the flour does not rise?

It doesn't matter if the yeast expires, it can still be remedied. If you find that the yeast you are using is expired, you can re-add the same amount of yeast to the dough, stir well and let the dough rise naturally, and when the dough is finished fermenting, you can make the pastry you want. The re-fermented dough has no effect on the product and is basically the same as the dough that was first fermented.

Ingredient list: Flour: 1000g

Yeast powder: Expired yeast powder.

Warm water: 450g

Steps: Step 1: Prepare a clean container and pour the expired yeast powder into the container.

Step 2: Pour warm water into the container while stirring until the yeast solution is formed. Pay attention to control the temperature of the water, generally not hot hands.

Step 3: Pour an appropriate amount of flour into the prepared yeast solution and stir constantly. Be careful not to pour too much flour at once in case the yeast solution is not homogeneous enough.

Step 4: Knead the dough continuously until the face and hands are shiny.

Step 5: After the pot is covered and placed in a warm place to ferment for two hours, observe the condition of the face light and hand light, if it is not bright enough, you can continue to rub until the ideal brightness is reached.

Step 6: After dividing the dough into small pieces, you can proceed to the following operations.

2.If you find that the dough fermentation is not successful enough, you can put it in a constant temperature of 25-30 degrees for secondary fermentation to promote the fermentation effect of the dough.

No. Baking powder is a line of Wang shouting Lingbang compound additives, mainly used in the production of flour products and puffed food, if expired, although it will not generate harmful substances, but its activity will be weakened, and even the end of the field will lose its activity, even if used, the dough can not be fermented successfully.

The main ingredient in baking powder is sodium bicarbonate.

and tartaric acid, which releases carbon dioxide during fermentation.

However, there are no substances that affect the flavor, so the taste of the product is not affected.

A common baking powder is baking soda.

Stinky powder, alum, baking powder, etc., among which baking soda and baking powder are commonly used baking powders in households.

It should be noted that baking soda should not be put too much, and if the amount is too large, it will produce a bitter or astringent taste.

The baking powder cannot be used when it expires. Baking powder is a compound additive, which is mainly used in the production of flour products and puffed foods. Baking powder contains many substances, the main components of which are sodium bicarbonate and tartaric acid.

Usually compounds of carbonates and solid acids. When carbonates come into contact with water and acids, they dissociate into several substances. In this process, carbon dioxide is released, but no flavor substances are produced.

Therefore, the taste of the product is not affected.

Fermentation methodThere are generally three fermentation methods used to make fermented dough: old fermentation, fresh yeast, and baking powder. Fresh yeast and baking powder are commonly used in households. Pay serious attention to the content of aluminum in baking powder, the aluminum contained in food exceeds the national standard, which will cause harm to the human body.

Both yeast and baking powder have the function of fermentation, but there is an essential difference.

Yeast is a purely biological leavening agent, a living microorganism that does not cause any harm to the human body; Chemical baking powder is a chemical leavening agent, which generally refers to baking soda (sodium bicarbonate), stinky powder (ammonium bicarbonate), alum (potassium aluminum sulfate or potassium aluminum sulfate, baking powder (baking powder) and other substances.

The easiest way to eat it is to put new baking powder and re-ferment it.

1.The yeast does not grow when it is invalid, and it can be used without deterioration.

2.If the dough can not be raised, it can be treated for different situations, if the yeast activity is still poor, the source of the message can not be excited, you can change to make cakes to avoid waste.

3.If the fermented sock powder fails, the dough can not be raised, and double yeast can be added to re-ferment.

4.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.

5.Determine whether the yeast is intact: 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 cracked and poor.

If the yeast powder has expired and the flour does not rise, you can try to use fresh yeast powder to make new dough. Don't worry if you've added expired yeast powder to the dough and it's ready, because even the expired ones are safe. However, care should be taken not to add more salt, spicy or other ingredients with strong flavor to the prepared food, so as to avoid too strong flavor and affect consumption.

It's just a good fungus that's dead, it's fine.

The yeast powder can rise even after it expires, but the dough that originated is weak.

Hello dear, for you to find out that the yeast powder expired can also be raised, that is, the dough that originated is not the right temperature Oh, the growth temperature of yeast is about 30, when using its dough, pay attention to creating this condition, reach this temperature, the hair will be very fast. Otherwise, although the dough has been raised for a long time, but the dough has not risen, then the steamed bun will be dead gnocchi. In winter, the dough should be made with warm water, and after it is closed, put it next to the stove, so that the dough will be launched quickly, and you can also put the basin in hot water, and after a while, the dough will be ready.

Another situation is that although the dough has risen, the steamed steamed bun is not white or small, and there are bubble spots like dead noodles on the surface; Or when the pot is just opened, the steamed buns are very large, and after the gas, the steamed buns shrink again. In the former case, because the dough fermented too vigorously, the yeast had no stamina. Before steaming, you can knead some flour into the dough, make steamed buns, and then steam them in the drawer after a while.

The latter phenomenon is due to the fact that the fire is too hot when steaming steamed buns. Generally speaking, it is enough to use medium heat when steaming steamed buns.

Yeast powder. It can't be used after the expiration date, because yeast is specially used to ferment and can help ferment flour when making pasta or cakes. However, after the yeast expires, it will affect the fermentation of yeast, which can easily lead to unsuccessful flour fermentation.

There are many ways to make dough, including baking soda.

Dough and yeast dough, etc. The effect of these methods is the same, that is, by producing a large amount of carbon dioxide in the dough.

Gas, during the steaming process, the carbon dioxide is heated and expands, so that the pasta becomes fluffy and delicious. But the principle of the two is different. In the former case, it is a chemical process. Baking soda can wreak havoc on the B vitamins in flour.

Yeast dough is made through the biological process of yeast fermentation and improves the nutritional value.