Dry yeast produces a large amount of carbon dioxide gas in the dough. During the cooking process, the carbon dioxide expands due to heat, making the pasta soft and delicious.
Soda will seriously destroy the B vitamins in flour.
Yeast rising is accomplished through the biological process of yeast fermentation, and the nutritional value is improved.
How to correctly use yeast for fermentation?
Ingredients:
500g all-purpose flour
Yeast 4g
10 grams of sugar
30℃ warm water 280g
Method/steps:
1. (Bread yeast can be divided into pressed yeast, active dry yeast and rapid active dry yeast. Generally, we use active dry yeast. In the actual production of bread, the fermentation of yeast is affected by the following factors: temperature, PH value, osmotic pressure. Below I will take making steamed buns as an example.)
Activating yeast: Find a container (bowl or plate), pour the active yeast into it, and then pour warm water around 30°C into it (temperature: the water temperature must never exceed 38°C to 39°C).
2. Stir it with chopsticks. At this time, you can see bubbles (carbon dioxide), proving that the activation is successful.
3. Stir the white sugar into the flour, and then slowly pour the yeast water in. The white sugar can provide direct energy for the fermentation of the yeast, but it should not be too much (osmotic pressure: when the amount of sugar in the formula exceeds 6% When it exceeds 10%, the fermentation will be inhibited. If it exceeds 10%, the fermentation speed will slow down significantly.)
4. Knead into a smooth dough, wrap the dough with plastic wrap, and ferment in a warm place for 1.5 to 2 hours.
FAQ
What is the optimal water temperature for activating active dry yeast, and what temperature should be avoided?
To correctly activate dry yeast, you should use warm water at around 30°C. It is critical that the water temperature never exceeds 38°C to 39°C, as excessive heat will kill the live yeast cells and prevent the dough from rising. You can confirm the activation is successful when you see bubbles (carbon dioxide gas) forming in the container after stirring.
How does adding sugar affect the fermentation process of active dry yeast?
Adding a small amount of white sugar to the flour provides direct energy for the yeast, which helps kickstart and support the fermentation process. However, the amount must be carefully controlled due to osmotic pressure. If the sugar content in your formula exceeds 6%, it will begin to inhibit fermentation, and if it exceeds 10%, the fermentation speed will slow down significantly.
