Therefore, making noodles at home should take corresponding measures according to the room temperature. For example, in winter, warm water (water temperature is about 30 degrees) should be used to make noodles, which should be kept warm during fermentation and heated up during fermentation. We can boil the water in the pot until bubbles appear, then put the basin in the pot for fermentation, or keep it warm with an electric blanket for fermentation. It can be fermented at room temperature in summer.
Fermentation takes enough time. When the room temperature is kept at 28-35 degrees, it usually takes 2-3 hours to ferment well, but there is a problem of how much yeast to add.
Extended data
Factors affecting fermentation speed
1, the number of yeast
This is a very simple truth. The more yeast participates in dough fermentation, the more gas is produced when glucose is decomposed. However, the more yeast the better. Just as crops can't be planted intensively, excessive yeast will compete for the only resource in dough, resulting in some yeast without food, which will also affect the fermentation speed.
2. Dough temperature
Temperature is the key factor affecting the fermentation speed of yeast. The suitable temperature for yeast growth is between 25 and 35 degrees, and yeast is most active at 35 degrees. Therefore, by controlling the temperature of dough fermentation and creating the most comfortable environment for yeast, they can reproduce and ferment faster. When the temperature is lower than 4℃, the yeast stops its activity and enters a dormant state, while when the temperature is higher than 40℃, its activity will decrease, and when the temperature reaches above 60℃, it will die.
3. Content of common sugar
We all know that adding sucrose to dough can provide nutrition for yeast, which is why the fermentation time of nutritious bread with sugar is shorter than that of simple bread without sugar. Sucrose can be directly used by yeast after being decomposed into glucose by invertase, but the more sugar, the faster the fermentation, because the high sugar content will lead to the increase of dough osmotic pressure and inhibit the growth and development of yeast.