The failed dough can be eaten in Daoxiao Noodles or jiaozi. Yeast is the driving force of dough fermentation, but its activity is different at different environmental temperatures. The higher the ambient temperature, the higher the activity of yeast and the faster the reproduction speed. However, rapid fermentation at high temperature will produce a lot of sour substances, which will lead to bad flavor of dough and make it easier to be discarded.

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