Several methods and principles of dough making

Gelatinization refers to the process of expanding the solid volume of pasta. That is, expansion and expansion. From the raw materials used in dough making and the corresponding dough making principles, we can divide dough making into two types: biological fermentation method and chemical expansion method.

Both old flour and yeast flour belong to biological fermentation method, and its principle is to use the interaction between yeast and organic matter in dough to generate gas to make dough swell; Baking powder (baking powder), alum, baking soda, etc. It belongs to chemical bulking method, and its principle is that some chemicals in dough react under the influence of moisture and temperature to produce gas to expand dough.

Flour is not the same as fermentation. The so-called baking powder (baking powder) does not play the role of fermentation, but only chemical expansion.

Old flour fermentation, old flour fermentation is a very primitive fermentation method, which has a history of thousands of years It is fermented by wild yeast and various miscellaneous bacteria (such as Acetobacter and Lactobacillus) in the air. Fermentation will produce a lot of organic acids in dough. Adding baking soda will produce carbon dioxide, which together with carbon dioxide produced by yeast fermentation will form the fluffy structure of steamed bread.

Yeast fermentation, yeast is a fungal microorganism. Industrial yeast is a kind of biological starter, which is made by selecting excellent yeast species and adding nutrients such as molasses through pure culture and processing.

Flour yeast has been widely recognized and accepted by people for its natural, nutritious, efficient, fast and hygienic advantages since its industrial production. Now the consumption of yeast is increasing steadily at the rate of 30% per year.

Chemical leavening method, there are two main types of chemical leavening agents. One is alkaline leavening agent, such as sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate and light calcium carbonate. The second is acidic leavening agent, such as: potassium aluminum sulfate, ammonium aluminum sulfate, calcium hydrogen phosphate, potassium hydrogen tartrate, etc.

Extended data

Liquor, a kind of wine, is considered by many people to have the effect of kneading dough. In fact, there is not much basis for this statement. Although liquor has many functions, it is not effective in making dough. If you want to mix noodles, it is better to use the traditional method of mixing noodles, but if you have the symptoms of falling, you can use white wine to disinfect the swelling and relieve pain at this time.