Why didn't the dough rise after adding sugar? Why didn't the dough rise after adding sugar?

We all know that when many people make pasta, they will ferment the flour in advance, which is what we call leavening. There are many things to pay attention to when making leavening, and there are many precautions and taboos. Many people will add some white sugar when making leavening, which can promote the fermentation of flour. So what is the reason why the leavening dough does not rise even after adding white sugar? Let's take a closer look!

Why do we add sugar when making dough?

When making dough, if you are not making Western desserts, you don’t need to add sugar, but not adding sugar does not mean you can’t add it. In fact, adding sugar when making dough has the following benefits:

1. It can increase the sweetness of the finished product. For example, steamed buns made with sugar will taste sweet.

2. Adding white sugar can act as a catalyst for yeast, helping the dough to ferment quickly.

3. When making desserts, you need to add white sugar to the fermented dough to make the overall taste of the dough sweeter.

What is the reason why it doesn't rise after adding sugar?

There are several reasons why the dough does not rise after adding sugar:

1. Too much sugar is added because the right amount of sugar helps the fermentation of yeast, while excessive sugar will inhibit the fermentation of yeast and make the yeast inactive. It can also be generally believed that the yeast is "killed" by the sugar.

2. When kneading the dough, water is used to activate the yeast before adding it to the dough. However, yeast is not resistant to high temperatures. If it is activated with water at too high a temperature, the yeast will be killed and lose its vitality, so the dough will not rise.

3. The amount of yeast is not enough. When using yeast to make dough, the ratio of yeast to flour should be 2 to 100. So if you don’t have enough yeast, the dough will not rise.

4. The problem is with the yeast itself. Once I was steaming buns at home, and the dough didn’t rise after several hours of waiting. I was puzzled for a long time, and finally I looked at the production date on the yeast bag, and it turned out to be expired for half a year. So when you buy yeast, you must check the production date clearly.

Can't put too much sugar in the dough?

If you want to make desserts, you can add a little more sugar. In fact, friends who often bake know that when making sweet bread, you need to put a lot of white sugar in the dough when it is rising. At this time, we can go to the market to buy high-sugar tolerant yeast, so the problem is solved.

Summarize:

Making dough seems to be an easy thing, but it is not. It requires everyone to summarize in practice. I have just written down several reasons for the failure of making dough, which you can refer to, but it is not limited to this. In addition, I want to tell you that there is more than one kind of yeast. There are ordinary yeast, high-sugar tolerant yeast, fresh yeast, and semi-dry yeast. Their scope of use is different, so you still need to understand them.