What temperature is suitable for hair styling

The most suitable temperature for hair styling is generally between 25-30 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 25-30 degrees Celsius, which can promote rapid reproduction of yeast and produce carbon dioxide, causing the dough to fully expand. When the room temperature is low in winter, the dough can be placed in a closed container and kept at a constant temperature on a warm water pot; During high temperatures in summer, it is necessary to avoid direct sunlight and shorten the fermentation time appropriately. When using the oven fermentation function, it is recommended to control it at around 28 degrees Celsius and place a bowl of hot water to increase humidity. When the temperature is below 20 degrees Celsius, yeast activity significantly decreases, fermentation time may be prolonged, and insufficient fermentation may occur. If the ambient temperature exceeds 35 degrees Celsius, yeast will become inactive due to high temperatures, and the proliferation of miscellaneous bacteria will accelerate, causing the dough to become sour or produce an unpleasant odor. When using refrigerated ingredients, it is recommended to warm them back to room temperature before mixing to avoid affecting fermentation stability due to excessive temperature differences. Old flour fermentation is more sensitive to temperature and requires a stable temperature and humidity environment. During the dough making process, it is important to observe the state of the dough. When the volume expands to twice its size and the interior forms a honeycomb shape, fermentation is complete. Different flour water absorption, yeast activity, and environmental humidity can all affect the actual fermentation effect. It is recommended to adjust the temperature and time according to the actual situation. After fermentation is complete, gently press the dough to test its rebound force. Complete rebound indicates insufficient fermentation, while collapse without rebound may indicate excessive fermentation. Reasonable temperature control can ensure that the dough has a soft texture while retaining more nutrients.