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During baking, do you have problems with bread not rising? Why do bear squeezing buns hold in, why do toasts not expand... In fact, these are all related to fermentation. Fermentation is the soul of bread. If it is not fermented well, no matter how good the dough itself is, it will miss out on good bread. So don’t underestimate fermentation~ Why is fermentation so important? Let’s take a look: ★Yeast, as a single-celled microorganism, is an ideal source of nutrition. Yeast is not a food additive and is essentially different from baking powder. [Without yeast, bread will not rise.] ★Yeast will consume the sugar in starch and produce alcohol and carbon dioxide. During the baking process, carbon dioxide causes the dough to expand, creating a soft texture. ★Yeast will compete with beneficial bacteria in the air for sugar in the flour, producing acetic acid and lactic acid, which will [make the bread taste more rich]. ★The best temperature for fermentation is 25℃-28℃. For those who have a home oven with fermentation function, it is best to test the temperature in advance. If the temperature is too high, the yeast will stop its life activities or even die completely (now you know why the bread just won’t rise>0
