Why does alkali escape from old dough during fermentation? What should I do if alkali escapes from old dough during fermentation?

We all know that many people use old dough to ferment pasta. Old dough fermentation is a common process, which requires certain skills and particularities, and will encounter various problems. Many people will experience alkali leakage when using old dough for fermentation. So what is the problem of alkali leakage during old dough fermentation? Let's take a closer look!

Why does old dough release alkali during fermentation?

The main function of alkali is to neutralize the sour taste brought by fermentation, and the so-called "alkali runaway" actually means that the target function of the alkali is not achieved, that is, the dough still tastes sour.

In fact, the reason for this phenomenon is very simple, that is, the alkali is not used enough or it is left for too long after adding the alkali, resulting in the alkali participating in the reaction and being consumed, but the alkali cannot completely inhibit and kill the microorganisms in the dough. As long as time goes by, the fermentation bacteria and lactic acid bacteria will proliferate again, so the state shown is as if "the alkali has fled" and the acidity has regained the upper hand.

What to do if the old dough runs out of alkali during fermentation

1. The simplest way is to not keep the alkali for a long time after kneading it. Knead it evenly, let the dough rest for a short time, and then steam the buns directly, because the alkali disappears with the passage of time, while the microorganisms will slowly multiply;

2. Secondly, we must pay attention to the temperature conditions. For temperatures below 40 degrees, the higher the temperature, the faster the microorganisms will multiply. Therefore, the temperature of the place where the dough is placed after adding alkali should not be as high as when it is fermented.

3. Finally, the amount of alkali should be carefully controlled. Generally, the amount of edible alkali used is about 0.5% to 0.6% of the flour. It should be adjusted according to the degree of fermentation and the amount of old dough. It is recommended to use a little water to dissolve the edible alkali into alkaline water, so that it can be kneaded more evenly and not easy to "bloom". The standard is that no obvious sour and alkaline taste can be smelled.

How to prevent alkali from leaking during fermentation of old dough

Alkali is added to old dough steamed buns to neutralize the sour taste produced during the fermentation process of the dough. The source of the sour taste is produced by lactic acid bacteria, acetic acid bacteria and other fungi that can produce sour taste during their growth and reproduction. To prevent the old dough from "running away from the alkali", it is necessary to reduce the fermentation rate of lactic acid bacteria, acetic acid bacteria and other fungi, so that the steamed buns will produce as little sour taste as possible before steaming. To reduce the production of lactic acid bacteria, acetic acid bacteria and other fungi, it is necessary to control the production temperature and minimize the time used in the process of adding alkali to the steamed buns. After the alkali is added to the steamed buns, they are quickly steamed in a steamer, without providing the appropriate temperature and sufficient active conditions for the fungi that produce sour taste. The steamed buns that have been added with alkali will not produce too much sour taste, and there will be no "running away from the alkali" phenomenon.