Pasting refers to the process of enlarging the solid volume of pasta. That is, swelling and swelling. From the raw materials used in dough making and the corresponding dough making principles, we can divide dough making into two types: biological fermentation method and chemical bulking method.

Both old flour and yeast flour belong to biological fermentation method, and their principle is to use the interaction between yeast and organic matter in dough to generate gas to swell the dough; Baking powder (baking powder), alum, baking soda, etc. belong to the chemical leavening method, and its principle is that some chemicals react in the dough under the influence of moisture and temperature to generate gas to swell the dough.

Flour is not the same as fermentation. The so-called baking powder (baking powder) does not play a role in fermentation, but only chemical bulking.

Old flour fermentation, old flour fermentation is a very primitive fermentation method, which has a history of thousands of years. It is fermented by wild yeast and various miscellaneous bacteria (such as Acetobacter and Lactobacillus) in the air. Fermentation produces a lot of organic acids in dough. After adding baking soda, carbon dioxide is produced, which together with carbon dioxide produced by yeast fermentation forms the fluffy structure of steamed bread.

Yeast fermentation, yeast is a fungal microorganism. Industrial yeast is a kind of biological starter made by pure culture and processing of selected excellent yeast species with nutrients such as molasses.

Since the industrial production of flour yeast, it has been widely recognized and accepted by people because of its natural, nutritious, efficient, fast and hygienic advantages. Now the consumption of yeast is increasing steadily at an annual rate of 30%.

Chemical leavening method, there are two main types of chemical leavening agents. One is alkaline leavening agents, such as sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate and light calcium carbonate. The second is acidic leavening agent, such as: potassium aluminum sulfate, ammonium aluminum sulfate, calcium hydrogen phosphate, potassium hydrogen tartrate and so on.

Extended data

Liquor, a kind of wine, is considered by many people to have the effect of making dough. In fact, this statement is not based on much. Although liquor has many functions, it does not have a good effect on making dough. If you want to make dough, it is better to use the traditional way of making dough, but if you have symptoms of falling, you can use liquor to disinfect, reduce swelling and relieve pain at this time.