What to do if the dough smells like alcohol
Recently, many netizens reported on social platforms that they found that the dough smelled like alcohol when making pasta, which sparked widespread discussion. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of the reasons and solutions for the smell of alcohol in the dough, and provide structured data for reference.
1. Common causes of alcoholic smell in baking dough
According to feedback from netizens and suggestions from professional chefs, the smell of alcohol in dough is mainly related to the following factors:
| Reason | Proportion | Typical performance |
|---|---|---|
| Too much yeast | 42% | Fermentation is too fast and the dough expands significantly |
| Fermentation time is too long | 35% | Bubbles appear on the surface of the dough |
| Temperature too high | 15% | Fermentation environment exceeds 35℃ |
| Yeast activity is too strong | 8% | Use newly opened highly active yeast |
2. 5 ways to solve the problem of alcoholic smell in sourdough noodles
1.Adjust yeast dosage: It is recommended to use 3-5 grams of dry yeast per 500 grams of flour. Too much will lead to over-fermentation.
2.Control fermentation time: Fermentation at room temperature is sufficient for 1-2 hours, which can be extended to 3 hours in winter, but should not exceed 4 hours.
3.Lower fermentation temperature: The optimal fermentation temperature is 25-30℃, and the dough can be placed in a cool place in summer.
4.Add alkaline substances: A small amount of edible alkali (0.5g/500g flour) can neutralize the sour taste, but it needs to be kneaded evenly.
5.Second awakening remedy: If the smell of alcohol has appeared, rub it to remove the exhaust and let it rest for 30 minutes.
3. Optimal fermentation parameters for different pastas
| Pasta types | Yeast dosage (g/500g flour) | Fermentation time (hours) | Suitable temperature (℃) |
|---|---|---|---|
| Steamed buns | 3-4 | 1-1.5 | 28-30 |
| steamed buns | 4-5 | 1.5-2 | 25-28 |
| bread | 5-6 | 2-3 | 30-32 |
| Hanamaki | 3-4 | 1-1.5 | 28-30 |
4. 3 tips that netizens have tested to be effective
1.Sugar adjustment method: Adding 10 grams of white sugar when kneading the dough can promote the yeast to ferment evenly and avoid local excessive fermentation that produces a wine taste.
2.Refrigerated fermentation method: Place the dough in the refrigerator (4°C) to ferment for 12 hours. Slow fermentation can avoid the production of alcoholic taste.
3.Old noodle substitution method: Use old noodles to replace part of the yeast. Use old noodles and dry yeast in a ratio of 2:1 to make the fermentation more stable.
5. Important reminders from professional chefs
1. It is not recommended to eat dough that smells too alcoholic. Excessive fermentation may produce harmful substances.
2. Determine whether the dough is usable: A slight alcohol smell can be remedied, but if there is an obvious sour smell, it should be discarded.
3. Store yeast in a sealed container to prevent moisture. The unstable activity of damp yeast can easily lead to abnormal fermentation.
4. Different brands of yeast have different activities. It is recommended to try a small amount of newly purchased yeast.
Through the above analysis and suggestions, I hope it can help you solve the problem of alcohol-flavored dough. Remember, mastering precise fermentation parameters and techniques is the key to making perfect pasta.
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