Is the inability to make dough related to flour

The inability to make dough rise may be related to the quality of the flour, but the more common reasons are insufficient yeast activity or improper environmental temperature. The main factors affecting dough fermentation include yeast failure, high water temperature, imbalanced sugar salt ratio, excessive kneading, and poor fermentation environment.

1. Yeast Failure

Insufficient yeast activity is a common reason why dough cannot expand. If dried yeast is stored for more than six months or exposed to high temperature and humidity after opening, its fermentation ability will significantly decrease. Before use, the yeast can be dissolved in warm water and observed for the formation of bubbles to determine its activity. It is recommended to choose the unexpired high sugar tolerant yeast to make sweet bread, and the low sugar yeast can be used for ordinary Mantou buns.

2. Excessive water temperature

and surface water temperature exceeding 40 degrees Celsius will directly kill yeast. The ideal water temperature should be maintained between 28-32 degrees Celsius, and can be tested with fingers in winter, preferably not too hot. When using iced milk or ice water, it is necessary to extend the fermentation time appropriately. Although low water temperature will not damage yeast, it will significantly delay the fermentation process.

3. Imbalance of sugar salt ratio

Sugar content exceeding 8% of flour weight will inhibit yeast activity, while salt content exceeding 2% will also hinder fermentation. When making sweet bread, high sugar tolerant yeast can be used, or post sugar method can be used - mixing other ingredients for initial fermentation before adding sugar. Salt should be avoided from direct contact with yeast, and it is recommended to add it to flour at the end.

4. Excessive kneading

Excessive kneading can damage the gluten network formed by the dough, resulting in the inability to encapsulate the fermentation gas. Knead the dough by hand until it is smooth, which takes about 10-15 minutes. It is recommended to stir at medium low speed using a chef's machine, with a time controlled within 8-10 minutes. Check if the dough is kneaded properly and perform a window film test. It is recommended to be able to pull out the transparent film without breaking.

5. Poor fermentation environment

The ideal fermentation temperature is 35-38 degrees Celsius and humidity is 75% -85%. In winter, it can be placed above a 40 degree hot water steamer or in an oven that has been preheated and turned off. Avoid placing it directly on a radiator, as local high temperatures can kill yeast. The fermentation time is usually 1-2 hours, and the volume increases by 2 times with slow rebound when pressed by fingers. If the fermentation fails even after excluding the above factors, it is recommended to replace the medium high gluten flour with a protein content of 11% -13%. This type of flour forms a more solid gluten network. Whole wheat flour can be used with 50% -70% white flour due to the cutting of gluten from bran. Flour storage should be sealed and moisture-proof, and it is recommended to use it within 3 months after opening. During the fermentation period, observe the state of the dough, adjust the temperature and humidity parameters appropriately, and add a small amount of baking powder to assist in expansion if necessary. Regularly clean the fermentation container to avoid contamination by miscellaneous bacteria that may affect the fermentation efficiency.