The dough fermentation bimetallic thermometer is used

Yeast is a single-celled fungus, not the unit to the classification of the system evolution. A tiny single-celled microorganisms, invisible to the naked eye can be fermenting sugar into alcohol and carbon dioxide, distributed in the whole nature, is a kind of typical heterotrophic facultative anaerobic microbes, in aerobic and anaerobic conditions to be able to survive, is a kind of natural culture. In the process of making bread, often add yeast in the dough fermentation. Yeast in the dough fermentation has experienced a series of complicated biochemical reactions, produce large amounts of carbon dioxide, and due to the formation of gluten network organization, and be left within the network, make the baking food organization is porous, volume increases, making bread, soft and tasty. Also produced bread fermentation aroma, also has formed the bread products unique fragrance, full-bodied, inviting appetite baking aroma. And the dough fermentation temperature is very important, if the fermentation failure, made of bread and brought forth fruit is not soft. 1, is the most suitable fermentation temperature: 40 - 42℃。 2, the optimum growth temperature is 20 ℃ ~ 30 ℃. If more than 55 & deg; C is likely to be killed yeast. If can't control the fermentation temperature, bimetallic thermometer can be used for measurement.