Alkali is an alkaline substance, which will react with some acidic substances when added to flour, thus producing some gas to fill the dough, which can not only play the role of kneading dough, but also prevent the dough from souring.

The role of flour in releasing alkali

Alkali is used to neutralize the acidity of leavened dough, and at the same time, gas is released during steaming to make dough large and soft. The amount of alkali released is related to the time and temperature of leavening. In short, the amount of alkali released is not correct, because leavened dough is in the process of continuous planting of active fermenting bacteria in raw dough, and the acidity that needs to be neutralized also increases with the fermentation.

Matters needing attention in alkali release

More alkali is used in summer, which is a supplement for the dough to grow enough. If the dough prepared in summer is fermented normally and used quickly, it is impossible to use more alkali mechanically. At the same time, less alkali is used in winter, which is an adjustment for the dough not to grow enough. If the dough prepared in winter is full, of course, the amount of alkali cannot be reduced mechanically.

The amount of alkali used should be determined according to the fermentation degree of dough at that time, and the addition and subtraction can be appropriate. When used, in the process of making the finished product, we should always observe the degree of continuous fermentation of dough and supplement alkali, so as to ensure the normal color and taste of the finished product from beginning to end.