Sharing of bio-leavening technology for baked goods (Continued 5/Factors affecting dough fermentation – pH, alcohol, yeast dosage)
5. pH value (hydrogen ion concentration)
Yeast is the most resilient to pH and is especially resistant to low pH environments.
In fact, when making bread, it is best to maintain the pH value of the dough at 4~6.
If the pH of the dough is below 2 or above 8.5, the yeast activity will be severely inhibited, which is very detrimental to the dough fermentation.
6. Ethanol (alcohol)
Yeast has a strong tolerance for ethanol, but the more ethanol is produced during the dough fermentation process, the fermentation tends to slow down.
7, yeast dose
Bread that needs to be fermented for a short time and bread with a high sugar content generally needs to use more yeast to promote fermentation.
However, when the amount of yeast reaches a certain limit, its fermentation power cannot be increased by multiple of the amount of yeast. (To be continued)
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