What is the appropriate temperature for yeast fermentation

The suitable temperature for yeast fermentation is generally between 28-32 degrees Celsius. Excessive or insufficient temperature can affect yeast activity and result in poor fermentation efficiency. Yeast has the best activity in an environment of 28-32 degrees Celsius, which promotes rapid reproduction of yeast and produces carbon dioxide, allowing the dough to fully expand. At this temperature, the dough usually takes 1-2 hours to complete its first fermentation. When using warm water and noodles, the water temperature should be controlled below 35 degrees Celsius to avoid scalding yeast. When the room temperature is low in winter, the dough can be placed in a warm place or kept at a constant temperature using a fermentation oven. Temperatures exceeding 38 degrees Celsius can inhibit yeast activity, leading to slower fermentation rates and even yeast death. When the temperature is below 20 degrees Celsius, yeast activity significantly decreases, and the fermentation time will be extended to 3-4 hours. Yeast almost stops activity in environments below 10 degrees Celsius. If using a refrigerator for refrigeration fermentation, the temperature should be controlled at 4-7 degrees Celsius, and the fermentation time should be extended to 8-12 hours. To ensure optimal fermentation efficiency, it is recommended to use a thermometer to monitor the ambient temperature. The fermentation method can be adjusted in different seasons. In summer, the amount of yeast used can be reduced or the fermentation time can be shortened. In winter, the dough can be placed in a warm water bath or oven to create a suitable temperature. During the fermentation process, pay attention to the state of the dough. When the volume increases to twice its original size and slowly rebounds after pressing with your fingers, it indicates that the fermentation is complete. Reasonably controlling the fermentation temperature can help produce noodles with a soft and flavorful texture.