Will adding oil to the dough affect the fermentation? When is the best time to add oil to the dough?

We all know that many people like to make pasta at home. To make pasta, you usually have to make the dough yourself at home. There are certain requirements for making dough, especially the selection of ingredients and the proportion of usage. Many people use yeast and add some oil when making dough. So will adding oil to the dough affect the fermentation? Let's take a closer look!

Will adding oil to dough affect fermentation?

The role of oil molecules in dough is mainly to separate gluten, and the process of dough fermentation is to add a medium that can produce gas, such as yeast or baking powder, to the gluten tissue of the dough. If the oil completely separates the gluten, then the dough cannot be fermented effectively, so the order and amount of oil added play a decisive role.

First, use water and yeast to make the dough, and then add a little fat, either lard or butter. Since the water has already produced gluten, the addition of fat can only separate the gluten tissue. For example, when making bread, the bread made from the dough with butter is the kind of hand-torn bread, which is very delicate layer by layer and does not affect the fermentation of the dough.

On the other hand, if you first mix the flour with oil and then add water, the flour will have been separated from the oil, and adding water will not be able to produce gluten normally, which will affect the fermentation effect of the dough. For example, some leavened biscuits are made by combining yeast and butter.

To sum up, there is absolutely no problem in adding oil in the process of making dough, but to achieve that effect, it is mainly about adding different dosages and the order in which they are added.

When is the best time to add oil to the dough?

Generally speaking, when making steamed buns, dumplings and other pasta with leavened dough, it is recommended to add a small amount of oil (preferably lard, butter and other solid oils) after kneading the dough. Adding oil directly to the flour is not a good choice.

Generally speaking, it is not recommended to add oil directly to flour, because yeast fermentation requires contact with flour, and the more complete the contact, the more efficient the fermentation. Adding oil in advance will hinder the contact and combination of yeast and flour to a certain extent, which will undoubtedly reduce the fermentation efficiency. Therefore, in the production process of fermented flour products, it is best to add oil after the dough is kneaded, and not add it when it is still flour.

In fact, the main effect of fat on dough is not reflected in fermentation, but in hindering the formation of fascia. Generally speaking, solid fat is added to the dough when making bread and pastries that require a soft taste. As the dough is kneaded, the fat will adhere to the interface between gluten and starch to form a thin film, which enhances the dough's gas storage capacity and makes the gluten softer. In this way, the final bread or steamed bun tastes more fluffy and soft, and the quality can be preserved longer.

What are the techniques for making noodles?

1. When making dough, the ratio of flour, water and yeast is about 100:55:1. The amount of water can be adjusted according to the actual water absorption of the flour and the taste requirements of the pasta, and the proportion of yeast can be adjusted according to the climate temperature;

2. The main purpose of adding sugar to flour is to promote fermentation, but the amount of sugar should not be too much, just about the same as the yeast. If the sugar content reaches 7% of the total amount of the substance, the activity of ordinary yeast will be inhibited, and high-sugar-tolerant yeast is needed;

3. Salt is not commonly used in the production of Chinese fermented pasta, because the main function of salt is to enhance the density of grain protein and strengthen the gluten of the dough in disguise. Therefore, it is generally not necessary to add salt when steaming buns, unless you like a tougher and firmer texture of steamed buns.