Old flour fermentation, also known as natural fermentation, is a yeast batter produced by mixing a certain amount of flour and water and fermenting naturally at room temperature. In the traditional Chinese baking industry, old flour is a very important kind of batter, which is widely used in the process of making various kinds of pastries, cookies and so on. So what is the principle of old noodle fermentation?

The fermentation of old noodles is mainly caused by yeast, which can be categorized into two types: wild yeast produced in natural brewing and artificially cultivated purebred yeast. Different yeasts ferment at different rates and have different flavors and odors. Common natural yeasts include Saccharomyces cerevisiae, Lactobacillus lactis, and Bacillus aceticus, etc. Some yeasts also have probiotic properties, which can boost the body's immune system.

During the fermentation process of old pasta, starch is broken down into sugars by enzymes released during yeast fermentation, and then the sugars are fermented by the yeast to produce carbon dioxide and alcohol, a fermentation process known as lactic, acetic, and alcoholic fermentation. During this process, the dough becomes fluffier, has a better texture and is easier to digest. In addition, the fermentation of old pasta contains a variety of nutrients, such as proteins, vitamins and fungi.

In short, the fermentation process of old noodles is a very complex biochemical reaction, and factors such as yeast, enzymes and temperature all affect its fermentation effect. Only by mastering the fermentation materials and techniques can you produce delicious old noodle pasta.

Why flour can be fermentedFlour itself is made up of different components such as starch and protein, of which starch is the main fermentation ingredient in the fermentation process of old noodles. So why is starch fermentable?

The process of fermentation refers to various biochemical reactions caused by microorganisms under certain conditions. In the fermentation of old noodles, starch is broken down into sugars by enzymes produced by yeast fermentation, and then the sugars are fermented by yeast to produce carbon dioxide and alcohol. Starch molecules are polymers, consisting of many glucose molecules linked together, and the yeast fermentation enzymes are alpha-amylase and saccharase, which break down starch into sugars. Among other things, starch is gradually hydrolyzed in water into monosaccharides such as oligosaccharides, alpha-furanose and glucose, which provide the energy necessary for yeast growth.

In addition, flour contains some nutrients such as proteins, fats and minerals, which have little effect on the fermentation process of old pasta but have a great impact on the color, taste and nutritional value of the pastry.

In short, the fermentation ability of flour is mainly determined by the starch in it. The breakdown of starch is caused by enzymes, and yeast needs energy to grow and reproduce, which is produced by the breakdown of starch. Therefore, in order to make a successful old noodle, you must master the fermentation materials and techniques, and do the exact mastery of the fermentation time, temperature, humidity and other conditions, in order to make the dough fermentation more perfect.