How do you think the noodles are fermented

Whether the dough has completed fermentation can be comprehensively evaluated by observing its volume, texture, and odor. The fermented dough expands to about twice its original volume, and gently presses with fingers to slowly rebound. The surface is smooth and elastic, emitting a light aroma of wine or sweetness. The significant increase in dough volume is the primary indicator of fermentation completion. Active yeast breaks down sugars to produce carbon dioxide gas, forming a uniform honeycomb structure inside the dough. If the dough does not expand enough, it may be due to low yeast activity, insufficient temperature, or too short a time. The ideal fermentation environment should be maintained at 28-32 degrees Celsius and humidity of around 75%. It takes about 1 hour at room temperature in summer and may be extended to 2 hours in winter. Covering the container with plastic wrap can prevent surface cracking. Excessive fermentation of dough can cause it to collapse and shrink, leaving marks unrecovered and a pungent sour taste. At this point, the gluten network is excessively stretched by carbon dioxide, leading to a decrease in gas holding capacity. If this situation occurs, a small amount of alkali can be added to neutralize the acidity, or the dough can be kneaded again for secondary fermentation. Cold storage fermentation should be controlled within 12 hours, as prolonged refrigeration can lead to yeast activity depletion. Whole wheat flour usually takes one-third less fermentation time than high gluten flour due to the cutting of gluten from bran.

Judging the fermentation status requires flexible adjustment based on environmental factors, as different flour water absorption and yeast types can affect the fermentation effect. It is recommended to record the relationship between temperature, humidity, and time during the initial attempt, and avoid frequent opening and observation during fermentation. After completing the basic fermentation, it should be divided and shaped in a timely manner to avoid excessive fermentation affecting the taste of the finished product. Before baking, final fermentation can be carried out to loosen the dough. Mastering the fermentation state is a key step in pastry making, which requires accumulating experience through practice.