What temperature is the best for making hair

The optimal temperature for making dough is generally between 25-30 degrees Celsius, as too high or too low a temperature can affect the fermentation effect. Yeast activity reaches its peak at around 28 degrees Celsius, and the dough swells rapidly with sufficient formation of flavor compounds. In winter, warm water baths or fermentation chambers can be used to control temperature, while in summer, direct sunlight should be avoided to prevent overheating. Yeast can rapidly reproduce and decompose sugars to produce carbon dioxide at suitable temperatures, forming a uniform honeycomb structure in dough. When the temperature is lower than 20 ℃, the yeast activity decreases significantly, the fermentation time is prolonged and the gas production is insufficient, which may lead to the tight taste of Mantou. Temperatures exceeding 35 degrees Celsius will accelerate the growth of lactic acid bacteria, causing the dough to become sour and the gluten to be damaged, and the finished product to easily collapse and become sticky. When using fresh yeast, it is more sensitive to temperature and needs to be controlled within a narrow range of 26-28 degrees Celsius.

In special circumstances, low-temperature long-term fermentation method can be used to ferment the dough in an environment of 10-15 degrees Celsius for more than 12 hours, which can enhance the extensibility and wheat aroma of the dough. The fermentation of aged noodles requires a higher temperature range, usually maintained at 30-32 degrees Celsius to activate complex microbial communities. Due to low air pressure in high-altitude areas, it is necessary to increase the boiling point by 2-3 degrees Celsius to compensate for the impact, but it should not exceed 33 degrees Celsius. During the dough making process, it is recommended to cover the dough with a damp cloth to prevent surface cracking. A food thermometer can be inserted to monitor the center temperature. Paired with a small amount of white sugar can promote yeast metabolism, and adding 1% salt can strengthen the gluten network. The criterion for determining the completion of fermentation is to increase the volume by 2 times and slowly rebound when pressed with fingers. Excessive fermentation will produce a distinct alcoholic taste. Different types of flour have different water absorption rates, and the fermentation temperature of whole wheat flour and other coarse grain flour can be appropriately lowered by 3-5 degrees Celsius.