No.

The composition of flour cooked in boiling water has changed so it cannot ferment.

The principle of flour fermentation is:

Under certain temperature and humidity conditions, the yeast is allowed to fully reproduce and produce gas, causing the dough to expand. When the yeast converts starch into sugar and consumes it in the aerobic environment inside the dough, carbon dioxide gas is released. At this time, the dough will expand in volume and rise.

How yeast works:

Under suitable conditions, the starter produces carbon dioxide gas in the dough, and then expands through heat to make the dough soft and delicious.

Extended information:

Dough-rising techniques

1. There are three types of leavening agents used for making dough: baking soda, flour fertilizer (old noodles) and dry yeast powder . They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, which then expands with heat to make the dough soft and delicious.

2. The gas released by baking soda is not abundant, so the finished product made with it is not very soft. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in the flour and reduce the nutritional value of the pasta. It is not recommended to use it.

3. Noodle fertilizer is also called old noodles in some places. It is a piece of dough left after the last fermentation. After proper preservation, it can be used as bacteria to start fermentation. Dough fertilizer must be used with alkali because it will make the dough sour. However, alkali will destroy the nutrition of flour, and the dosage is very difficult to control. The finished product is easy to be wasted, haha~ so it is not recommended to use it.

4. Active dry yeast (yeast powder) is a natural yeast extract. It is not only rich in nutrients, but more importantly, it is rich in vitamins and minerals. Not only is it rich in vitamins, it also has a protective effect on the vitamins in the flour. Not only that, the yeast can also increase the B vitamins in the dough during the reproduction process.

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