What can you do if flour is not fermented

Perhaps many people will find that most of the flours they have not come into contact with in life are fermented. If they are not fermented, they can’t think of what they can do with them. In fact, flour can be used to make many foods without fermentation, but the flour becomes soft after unfermentation. Here I will introduce to you some principles and knowledge about flour fermentation, which will help you easily understand the issues about flour fermentation.

Flour fermentation

[Introduction] The four major elements of flour fermentation are closely related and indispensable. Their interaction is the principle of dough fermentation. Other auxiliary materials (such as sugar, oil, milk, eggs, improvers, etc.) also complement each other. They not only improve the flavor characteristics and enrich the nutritional value, but also have a certain auxiliary effect on fermentation.

Sugar is the source of energy for yeast. When the sugar content is within 5%, it can promote fermentation, but exceeding 6% will inhibit fermentation and slow down the fermentation rate. Oil can lubricate the fermented dough, making the product expand and loose. Eggs and milk can improve the organizational structure of the fermented dough, increase gluten strength, improve the gluten's gas retention and fermentation endurance, make the dough more expandable, and at the same time supply nutrients to the yeast and increase the activity of the yeast.

Flour fermentation principle

Do you know what the principle of flour fermentation is?

Flour is composed of ingredients such as protein, carbohydrates, and ash. In the bread fermentation process, protein and carbohydrates play the main role. It has four main elements, as follows:

1. The function of flour: The protein in flour is mainly composed of gliadin, glutenin, wheat albumin and globulin. Among them, glutenin and gliadin can absorb water and swell to form gluten. This gluten can expand with the expansion of carbon dioxide gas during dough fermentation, and can prevent the overflow of carbon dioxide gas, thereby improving the dough's ability to retain gas. It is an important condition for the expansion and softness of bread products. Most of the carbohydrates in flour are in the form of starch. Under suitable conditions, the amylase contained in starch can convert starch into maltose, and then further convert it into glucose to supply the energy needed for yeast fermentation. The conversion of starch in the dough plays an important role in the growth of yeast.

2. Function of yeast: Yeast is a biological leavening agent. When yeast is added to the dough, the yeast can absorb nutrients in the dough to grow and reproduce, and produce carbon dioxide gas, so that the dough forms an enlarged, soft, honeycomb-like organizational structure. Yeast plays a decisive role in the fermentation of bread, but you should pay attention to the amount used. If too much is used, the gas production in the dough will increase, and the pore walls in the dough will quickly become thinner. In a short period of time, the dough will have good gas retention, but after a longer period of time, the dough will quickly over-mature and the gas retention will deteriorate. Therefore, the amount of yeast used depends on the quality of gluten and the needs of the product. Generally, the amount of fresh yeast used is 3% to 4% of the flour used, and the amount of dry yeast used is 1.5% to 2% of the flour used.