Because the effect of alkali is too strong, adding alkali when mixing dough may cause the pastry to turn yellow and have an alkaline taste, which will affect the taste and eating. Therefore, it is not recommended to add alkali first when mixing dough. You can use easily soluble weak alkaline baking soda instead of alkali, and the effect will be better.
Adding a little baking soda to the dough can avoid the sour taste caused by long fermentation time in the later stage. Several problems should be paid attention to in yeast fermentation. First, the water temperature rises and falls. Yeast is easy to maintain its activity in warm water, that is, warm water of about 40 degrees. At this water temperature, the activity of yeast has always been great, so we can dissolve yeast in warm water and add it to flour for kneading several times. According to the purpose of dough mixing, we can set the fermentation time.
If it is steamed bread, it can be fermented for a long time. When mixing noodles, just add baking soda. The most important point is that the effect of yeast fermentation is also closely related to the temperature of the environment. The hotter the weather, the faster the fermentation, and the colder the weather, the slower the fermentation. Therefore, if the temperature is high in summer, we can consider preparing a timer when fermenting dough, which can remind us to make cakes at the right time and avoid the bad taste and waste of ingredients caused by excessive fermentation.
However, a few people like to eat steamed bread with alkaline taste, because everyone's eating habits and hobbies are different. Therefore, if you simply like to eat steamed bread with alkaline taste, you can add a little alkali to the dough, and the normal fermentation time will be fine. If it is to avoid the sour taste in the later period, baking soda can be used instead of alkaline noodles to make a difference.