How long does the fermentation powder take to ferment at a temperature of 20 degrees Celsius

It usually takes 1 to 2 hours to use baking powder to make noodles at a temperature of 20 degrees Celsius. The dough making time is influenced by factors such as yeast activity, flour type, sugar content, dough humidity, and environmental humidity. Yeast has moderate activity at 20 degrees Celsius, and the dough will exhibit uniform expansion with fine pores appearing on the surface. When using high gluten flour, the gluten structure is stronger and the fermentation rate is slightly slower than that of medium low gluten flour. Adding a small amount of white sugar can promote yeast growth, but exceeding 5% of flour weight may inhibit fermentation. When the moisture content of the dough is around 60%, the metabolic efficiency of yeast is high, and low humidity will slow down the fermentation process. Keeping the environmental humidity at 70% can prevent the dough surface from drying out and cracking. When the temperature approaches 20 degrees Celsius in winter, the dough can be placed in a closed container and covered with a damp cloth to avoid temperature fluctuations affecting fermentation stability. The fermentation efficiency of fresh yeast is better than that of dry yeast, and the observation time should be appropriately shortened. Whole wheat flour containing bran can hinder gluten formation, and the fermentation time is usually extended by thirty minutes. Adding eggs or oil to the dough requires extending the fermentation time by about twenty minutes, as the oil will envelop the yeast and slow down the gas production rate. During the dough making process, the volume change can be observed to determine the degree of fermentation. The ideal state is twice the size of the original dough, and the fermentation is completed by slowly rebounding after pressing with fingers. Insufficient fermentation can lead to a tight texture in the finished product, while excessive fermentation can produce a sour taste and collapse. There are differences in the activity of different brands of fermentation powder, and it is recommended to conduct small-scale testing before initial use. The dough that has completed fermentation should be shaped in a timely manner to avoid continuous gas production and damage to the gluten network. When the temperature fluctuation in the fermentation environment exceeds plus or minus three degrees, the fermentation duration needs to be adjusted accordingly.