Sharing Bio-Leavening Technology for Baked Goods (Continued 4 / Factors Affecting Dough Fermentation – Sugar, Salt and Water)
2. Sugar
When the amount of added sugar is 0~5%, it not only does not inhibit yeast fermentation, but also promotes fermentation.
When the amount of added sugar exceeds 8%~10%, fermentation is inhibited due to the increase of osmotic pressure.
Dry yeast is more resistant to high osmotic pressure than fresh yeast.
White sugar, glucose, and fructose have a greater inhibitory effect than maltose.
3. Salt
Table salt inhibits the fermentation of yeasts due to its high osmotic pressure.
The osmotic effect of table salt is equivalent to 5 times that of the same amount of sugar.
The higher the salt content, the longer the dough will ferment.
4, Water
Water is an essential nutrient for yeast to grow and reproduce, and many nutrients need to be absorbed by yeast with the help of the medium of water.
Therefore, when adding more water to the flour, the prepared dough is softer and the fermentation speed is faster. (To be continued)
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