What is the reason for poor facial hair

Poor dough texture may be related to factors such as insufficient yeast activity, improper water temperature, poor flour quality, insufficient kneading, and poor fermentation environment. Fermentation failure is usually manifested as no increase in dough volume, stiff texture, or excessive acidity.

1. Insufficient yeast activity

Insufficient yeast activity is a common cause of dough fermentation failure. Prolonged or improper storage of yeast can lead to a decrease in activity. Before use, a small amount of sugar can be dissolved in warm water to test yeast activity. If no bubbles are generated, it needs to be replaced. It is recommended to choose dry or fresh yeast that has not expired, and store it sealed and refrigerated after opening.

2. Improper water temperature

and high surface water temperature can kill yeast, while low water temperature cannot activate yeast activity. The ideal water temperature should be controlled between 35-38 degrees Celsius, and it is advisable to feel slightly warm without burning. In winter, slightly higher water temperature can be used to compensate for the influence of room temperature, while in summer, room temperature water should be used to avoid excessive activation.

3. Poor flour quality

Low gluten flour or moisture damaged flour is difficult to form a good gluten network. Middle gluten flour with moderate protein content should be selected, as fresh flour has a natural wheat aroma. Whole wheat flour needs to extend the fermentation time and can be paired with high gluten flour to improve the fermentation effect.

4. Insufficient kneading

The dough not being kneaded to the expansion stage will affect its gas retention ability. Qualified dough should be able to pull out the film and not easily break. Hand kneading dough should last for more than 20 minutes, and use a chef's machine to stir at medium speed for about 10 minutes. During the kneading process, you can relax for 5 minutes to help form gluten.

5. Poor fermentation environment

Temperatures below 25 degrees Celsius or insufficient humidity can delay fermentation. You can place the dough in a sealed container and place a hot water bowl next to it to create a suitable environment. It is recommended to set the temperature of the fermentation chamber at 28-32 degrees Celsius and maintain a humidity of around 75%. In winter, the fermentation function of the oven can be used to assist. Improving the fermentation effect of dough requires comprehensive control of various factors in each stage. Select fresh and high-quality raw materials, strictly control the water temperature and ratio, fully knead the dough to form a gluten network, and create a constant temperature and humidity fermentation environment. During the fermentation process, the volume change of the dough can be observed. Ideally, it should expand to twice its size and slowly rebound when pressed. If excessive fermentation produces a strong sour taste, a small amount of edible alkali can be added to neutralize it. During daily production, it is possible to record each operating parameter and gradually accumulate experience to master the optimal fermentation state.