Long fermentation time indicates that poor fermentation will make the flour denatured and sour, and the cooked pasta is not soft and tastes bad. Humidity dry flour will change its water content according to the temperature and humidity of the environment. The higher the humidity, the higher the water content of flour, and the easier it is to agglomerate. The lower the humidity, the lower the water content of flour. The ideal humidity is about 60%-70%.

Proper storage temperature will affect the ripening time of flour. The higher the temperature, the faster the maturity. But the temperature will also shorten the shelf life of flour. The recommended ideal temperature for flour storage is 18℃-24℃.

The principle of flour fermentation is:

Under certain temperature and humidity conditions, the dough is allowed to fully expand and generate gas, thus promoting the process of dough expansion. When yeast converts starch into sugar and consumes it in the aerobic environment inside the dough, it will release carbon dioxide gas. At this time, the volume of dough will expand and rise.

How yeast works:

Under suitable conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding.