The speed of flour fermentation is very fast in hot weather, and the activity of yeast is very high at 30 degrees, which can greatly improve the fermentation efficiency. The kneaded dough should not be too dry, and the water evaporates quickly in hot weather, so it is necessary to maintain a certain humidity. In the process of dough making, besides adding yeast, a proper amount of sugar can also be added, which effectively shortens the dough making time and makes the pasta more sweet.

Fermentation refers to the process that people prepare microbial cells themselves, or direct metabolites or secondary metabolites with the help of microbial life activities under aerobic or anaerobic conditions. Fermentation is sometimes written as fermented yeast, and its definition varies from place to place.

Usually, fermentation refers to some decomposition process of organic matter by organisms. Fermentation is a biochemical reaction that human beings came into contact with earlier, and now it is widely used in food industry, biology and chemical industry.

Basic information

We often say "flour" refers to wheat flour, that is, flour ground from wheat, and names like "high gluten wheat flour" refer to what we usually call flour.

Wheat flour can be divided into special flour (such as bread flour, jiaozi flour, biscuit flour, etc.), general flour (such as standard flour and rich flour) and nutrition-enriched flour (such as calcium-enriched flour, iron-enriched flour and "7+ 1" nutrition-enriched flour, etc.) according to its performance and use. According to the precision, it is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc. According to the strength of gluten, it is divided into high gluten flour, medium gluten flour and low gluten flour.