We need to understand the different roles of alkali and yeast in the pasta making process. Alkali mainly serves to regulate the pH level, which makes the dough softer and more delicate. Yeast, on the other hand, is a microorganism that produces carbon dioxide bubbles, which causes the dough to expand and ferment.
Using both alkali and yeast at the same time can have some problems. Alkali interferes with the growth of the yeast and the fermentation process. Alkaline environments are not friendly to yeast and may inhibit its normal fermentation activity, resulting in a dough that does not expand sufficiently.
Using both alkali and yeast at the same time may also result in a poor texture. Because alkali changes the character of the dough, making it softer and more delicate, while yeast creates bubbles that cause the dough to expand and ferment. If both are used at the same time, the dough may become overstuffed and have a fluffy texture, losing the texture characteristics of traditional pasta.
So, in general, we recommend using either alkali or yeast in pasta making. If you prefer to make pasta with a traditional texture, you can choose to use yeast for fermentation; if you are looking for a softer and more delicate texture, you can choose to use alkali to adjust the characteristics of the dough.
Lastly, it should also be noted that the use of alkali and yeast may vary for different types of pasta. For example, some pasta preparations use both lye and yeast to achieve a specific texture and leavening effect. However, this requires a certain amount of pasta-making experience and skill, and the use of both lye and yeast is not recommended for beginners.
In most cases, we do not recommend using both lye and yeast to leaven pasta. Just choose one of the ingredients and adjust it according to your personal taste preference. I hope the above answer can help you!
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