Yes.

After the dough is proofed, it needs to be kneaded, which is to press the dough repeatedly with both hands. This step will not only make the quality of the entire dough more uniform, but also promote the production of more protein. Lots of gluten. If you are kneading yeast dough, kneading the dough can also prevent the loss of carbon dioxide produced during the fermentation process, making the dough more puffy and porous, and the dough will become stronger the more you knead it.

Note that after kneading the dough, place the dough in a relatively airtight container and let it ferment at room temperature for about 30 minutes. Secondary fermentation plays an important role in the softness of the finished dough. The optimal environmental temperature for fermentation is between 30-35 degrees, and it is best not to exceed 40 degrees. Humidity is between 70-75%. The environment under this data is the most conducive to dough fermentation.

Extended information:

The temperature of the water used for kneading dough is an issue that many people ignore, but in fact, the water temperature has a great impact on whether the dough has chewy texture. Generally speaking, you should use warm water to make noodles in winter, and use cold water to make noodles in other seasons.

To be more specific, it is necessary to adjust the temperature of the dough by adjusting the temperature of the water used to knead the dough. The temperature of the dough should always be maintained at around 30 degrees during the entire kneading process, including Good dough.

This is because temperature will affect the water absorption of proteins in flour. According to measurements, the protein in flour has the strongest water absorption when it is around 30 degrees, which can reach 150%. Moreover, it is easier to produce high-quality gluten at this temperature, and the gluten production rate is also the highest. When the temperature exceeds 60 degrees, the protein will be denatured and gluten will no longer form at all.

Baidu Encyclopedia - Noodles

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