What is the temperature of the hair

The suitable temperature for making dough is generally between 25-30 degrees Celsius, and high or excessively high temperatures can affect yeast activity. Yeast has the best activity in an environment of 25-30 degrees Celsius, which can promote rapid reproduction of yeast and produce carbon dioxide, causing the dough to fully expand. Too low a temperature can cause slow fermentation and make it difficult for the dough to initiate; Temperatures exceeding 35 degrees may kill yeast and promote the proliferation of miscellaneous bacteria, resulting in a sour taste. When using warm water to dissolve yeast, the water temperature should be around 30 degrees Celsius, which is not too hot to handle. When the room temperature is low in winter, the dough can be placed in a sealed container and kept at a constant temperature in a warm water pot or oven. Excessive temperature can cause the dough to produce too much acidic substances, affecting the taste and flavor of the finished product. If the ambient temperature exceeds 40 degrees, yeast activity will sharply decrease, and the dough may experience problems such as collapse and stickiness. Fermentation time may be prolonged in low-temperature environments, but prolonged low-temperature fermentation can form a finer gluten network, making the noodles more chewy. There are differences in water absorption among different types of flour, and the water temperature can be adjusted according to the actual situation, but the core temperature range should be controlled within the optimal range for yeast activity. During the dough making process, attention should be paid to maintaining the humidity of the environment. A damp cloth can be used to cover the dough to prevent surface cracking. Adjust the fermentation position according to seasonal changes. In summer, it can be placed in a cool place, and in winter, insulation equipment can be used. Observing that the volume of the dough doubles and the fingers press slowly and rebound indicates that fermentation is complete. Excessive fermentation can produce a wine flavor and damage the gluten structure. Reasonable control of temperature and time is a key factor in ensuring successful dough production.