When the temperature of the old pasta is high, it takes about four hours; when the temperature is low, it takes six to eight hours. A higher proportion of flour results in a shorter rise time; conversely, a longer rise time. The old flour should be put in to ensure the moderate temperature needed to rise the noodles. If the temperature is not sufficient, more old flour, or sugar, may be added to shorten the time of rising. Can also be placed in a hot water basin, the temperature should not be too high, to prevent the old noodles scalded to death.

The old noodle is the flour seed, the north is called noodle fertilizer, noodle lead, leavening, there are places called noodle head. It is a small group of noodles left over from the fermentation of steamed buns, due to the fact that there are many yeasts in it, the next time you ferment the noodles as a strain to use. This kind of steamed buns steamed with the last fermented noodles as the strain is called old noodle steamed buns.

Benefits of steamed bread on the human body

1, supplemental energy

Steamed bread is made of fermented flour, the main nutrients are carbohydrates, is the basis of the people's energy food. After fermentation, a kind of phytic acid in the flour that affects the absorption of calcium, magnesium, iron and other elements can be decomposed, thus improving the body's absorption and utilization of these nutrients.

2, invigorate the spirit

The lack of vitamin B1 and vitamin B2 in the human body will feel weak, no spirit, and easy to feel fatigue. The steamed bread is rich in vitamin B1 and vitamin B2 and other B vitamins, can play a role in invigorating the spirit.

3, relieve stress

The calcium in the steamed bread is very rich, and the lack of calcium in the human body will lead to depression, high tension, so eat some steamed bread for breakfast properly, you can relieve the pressure of the day, work more energetic.

4, to protect the stomach and intestines

Buns are fermented products, so after consumption, more beneficial to the body's digestion and absorption, especially the gastrointestinal function is relatively weak, the body shape of the crowd of thin, as well as children and other people should be appropriate to eat some buns, can play a role in the protection of intestines and stomach, conducive to the role of digestion.

"Old bread" and "yeast bread"

The old bread fermentation method will have more acid-producing bacteria, so the dough is easy to produce a sour taste, the need to add soda ash to neutralize the sour taste. and sour taste, so the old noodle buns have a different texture to eat, and even a kind of edible alkali flavor.

Yeast buns are made with active dry yeast, the yeast of the fermentation strain is a purely biological leavening agent, with molasses and other nutrients to expand the cultivation of purebred as well as processed into the fermentation of the yeast will make the yeast reproduce in large quantities, so that the dough accelerated fermentation, but also able to increase the nutrients in the buns.

From the nutritional point of view, the old bread contains alkali will destroy the flour vitamins, so that the bread nutritional value greatly reduced; active dry yeast itself has a high nutritional value in terms of the way, safer and healthier, it can be seen, eat yeast bread than the old bread may be more healthy.

Of course, everyone's preferences, not the same kind of food to eat will naturally be different, in the end to choose which kind of steamed bread, or according to their own preferences.