What is the optimum temperature for steamed bread fermentation?

The optimum temperature of steamed bread fermentation is between 28-35℃, and the fermentation can be completed within 2-3 hours. Fermentation is a very important link in making steamed bread. The most important factor affecting steamed bread fermentation is temperature. The suitable temperature for yeast growth is between 25 and 35 degrees, and it is most active at 35 degrees.

Temperature is the key factor affecting the fermentation of steamed bread, so it is necessary to create the most comfortable environment in the process of dough fermentation to make it ferment and propagate faster. Generally, yeast will hibernate below 4 degrees Celsius, its activity will decrease above 40 degrees Celsius, and it will die when the temperature reaches above 60 degrees Celsius.

Matters needing attention in making steamed bread fermentation in winter

1, the indoor temperature is low in winter and the dough mixing time is long. If you put some sugar in the dough during fermentation, the time for making dough can be shortened.

2. Warm water should be used for dough mixing in winter, and dough mixing and fermentation in winter should be 1 to 2 hours earlier than in summer. Knead the dough several times to make the starch and protein in the flour fully absorb water.

3. Good dough should be kept at a specific temperature of 30 degrees. You can control the temperature by using a steamer with hot water, a heater, a fermentation box, a microwave oven with hot water and an oven with hot water, and the temperature is basically stable.