Analysis of the reasons why flour cannot rise

The inability of flour to rise may be related to factors such as yeast failure, improper water temperature, imbalanced sugar salt ratio, insufficient kneading, and poor fermentation environment. The failure of dough fermentation is usually manifested as a lack of volume expansion, stiff texture, and a lack of honeycomb structure.

1. Yeast Failure

Active dry or fresh yeast stored for too long or exposed to moisture can lead to a decrease in activity. Before use, the yeast can be dissolved in warm water to test for the formation of bubbles. If there is no reaction, it needs to be replaced. Yeast is suitable for storage in a cool and dry place. After opening, it is recommended to seal and refrigerate it and use it as soon as possible. When yeast activity is insufficient, the dough cannot produce enough carbon dioxide gas.

2. Improper water temperature

and surface water temperature exceeding 50 degrees Celsius will kill yeast, while temperatures below 20 degrees Celsius will slow down fermentation. The ideal water temperature should be maintained between 30-40 degrees Celsius. Normal temperature water can be used in summer, and slightly heated to a warm touch in winter. Abnormal water temperature can inhibit yeast activity and affect dough expansion.

3. Imbalance of sugar salt ratio

Sugar content exceeding 10% of flour weight will produce high osmotic pressure to inhibit yeast reproduction, while salt content exceeding 2% will also damage yeast cell structure. It is recommended to add no more than 50 grams of sugar and no more than 10 grams of salt per 500 grams of flour. When sugar and salt come into direct contact with yeast, they should be separated with flour to avoid excessive local concentration.

4. Insufficient kneading

The dough will lack sufficient gluten network to wrap the gas before reaching the expansion stage. Qualified dough should be able to pull out the film and not easily break, and the kneading time usually takes 15-20 minutes. Mechanical kneading should be careful to avoid excessive mixing that may cause gluten breakage, while manual kneading can use a combination of folding and wrestling.

5. Poor fermentation environment

Temperatures below 25 degrees Celsius or insufficient humidity can significantly delay fermentation. The ideal fermentation environment should be maintained at 28-32 degrees Celsius and humidity above 75%, and can be covered with a damp cloth or placed in a closed container. In winter, the oven can be used for fermentation, with hot water placed at the bottom to maintain temperature and humidity. When the environment does not meet the standards, the metabolic rate of yeast decreases and the gas production efficiency decreases. Improving the fermentation effect of dough requires comprehensive regulation of various factors. It is recommended to use fresh yeast, control the water temperature at around 35 degrees Celsius, strictly add sugar and salt in proportion, fully knead the dough until the glove film stage, and create a constant temperature and humidity fermentation environment. During fermentation, avoid frequent observation by opening the lid, and the degree of expansion can be determined by the side wall of the container. If the first fermentation fails, you can try adding a small amount of new yeast and kneading it again before a second fermentation. Daily storage of flour requires moisture and insect prevention, as high gluten flour is more likely to form a stable gluten structure. The dough that has been successfully fermented should have a volume that is twice as large. After pressing with fingers, it should slowly rebound and leave shallow marks, with uniform honeycomb shaped holes inside.