The difference between fermented and non-fermented flour

Flour fermentation refers to the process of making dough fully propagate and produce gas under certain temperature and humidity conditions, so that dough expands. When yeast converts starch into sugar and consumes it in the aerobic environment inside the dough, it will release carbon dioxide gas. At this time, the volume of dough will expand and rise.

Extended data:

The ratio of flour to water should be appropriate.

The ratio of flour to water is very important to dough. Many friends always say that it can't rise, maybe the dough is too hard. With less water and more noodles, the dough is hard, which is suitable for making handmade noodles. If there is more water and less flour, the dough will be soft when stepped on, and the finished product will taste poor.

The water temperature of the dough should be controlled well.

Mix the dough with warm water. The temperature is between 28 and 30 degrees. Test the water temperature by hand, just don't let your hands feel hot. Even in summer, warm water is recommended.

The amount of baking powder should be more or less

Baking powder is a natural substance. Too much will not cause bad results, but will only speed up the fermentation, and perhaps even increase more nutrition. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough mixing.