1. Use yeast to make noodles without adding alkali.Use yeast to send a face need not add alkali, can avoid the vitamin B1 in flour to be destroyed, still can avoid because add alkali to affect human body to the absorption of inorganic salt and use at the same time.
2. Control the temperature when using yeast.Pure yeast is added to the dough, and at a temperature of 25℃ ~ 30℃, it USES the sugars and other substances in the dough to grow and reproduce, and USES the enzymes secreted by the yeast to decompose the sugars step by step.After a series of biochemical reactions, a large amount of carbon dioxide gas and a small amount of alcohol are produced to expand the dough. Steamed steamed buns are not only loose and soft, but also have the aroma of wine.
3, yeast dough should add a small amount of sugar.For yeast to be fully functional, it needs to be adequately nourished.When using yeast dough, a small amount of sugar can be added as a nutrient for yeast activation.However, sugar should not be added to excess, beyond a certain concentration, but inhibit the growth and reproduction of yeast, not conducive to dough rise.Generally, the ratio of sugar to yeast is 1:1, or less sugar.
4. Use amount of yeast should be appropriate.The fermentability is best when the amount of yeast is 1.5% ~ 2% of the weight of flour.Using active dry yeast is more convenient and efficient.
Dough containing much oil should not be made with yeast.If there is too much oil in the yeast dough, the oil forms an oil film around the starch particles, which makes it difficult to decompose the starch into sugar. Yeast reproduction is limited, which affects the fermentation speed of the dough.