Is it necessary to add alkali to yeast dough? What will happen if alkali is added to yeast dough?

We all know that when making pasta, it is generally necessary to leaven the dough. Yeast leavening is a very common way to leaven the dough. Many people use yeast to leaven the dough at home. There are also certain requirements for yeast leavening, especially the proportion of ingredients and the choice of ingredients. So do you need to add alkali when making yeast dough? Let's take a closer look!

Is it necessary to add alkali when making yeast dough?

Generally, it is not necessary, but you can put a little bit.

After adding yeast to the dough, you can add a little alkali or baking soda, but not too much. If you add too much edible alkali or baking soda, the dough will be over-alkalied, which will cause the dough to turn yellow and taste astringent after it matures, thus affecting the taste. So it is okay to add some edible alkali appropriately, which depends on your personal eating habits. If you like to eat noodles with the taste of alkali, it is recommended to use alkali to ferment the dough.

Dough fermented with yeast can be used to make pasta even without adding edible alkali, but the flavor of the pasta is not particularly strong, and it will have some yeast flavor, and the dough will also have a faint sweetness. Adding a little edible alkali can play a role in adjusting the pH value. I usually use yeast to make dough, and I will use a small amount of baking soda or baking soda. I feel that the pasta made in this way will be more flavorful, and the dough must be kneaded properly.

Yeast dough making method

① Using yeast to ferment flour is the most commonly used method for fermenting flour. Using yeast to ferment flour is simple and quick, and the fermentation time is short and the fermentation effect is good. As long as we master the ratio of yeast to flour, the water temperature for fermenting flour, and the temperature and time for fermenting flour, we can get a well-fermented dough.

② The ratio of flour to yeast is 1:0.15, and the water temperature used for dough fermentation should be between 30 and 35 degrees. The water temperature should not be lower than 30 degrees. If the water temperature is too low, the yeast will not grow normally, which will lead to the failure of flour fermentation. As long as we ferment the flour according to the normal procedure, it will be fermented successfully.

The method of making old fat noodles

① Using old fertilizer to ferment dough is what we usually call yeast, which can also be called old yeast, yeast seed, and primer. Using mature old yeast dough to ferment new flour is usually called the fermentation method. Due to its simple use, this method is basically used to make fermented flour foods in our daily life. However, this fermented dough needs to be neutralized with alkali before making flour foods. It is better to use old fertilizer for fermentation time not exceeding 24 hours. The ratio of flour to old fertilizer is preferably 15% to 20%.

② Using old fat leavened dough will make the dough taste stronger, but the proportion of alkali is not easy to control. The normal proportion of dry flour to alkali is 2.5%. Considering the degree of fermentation of flour, the proportion of alkali can be adjusted appropriately. The fluctuation should not exceed 0.5%.