In the process of the cooked wheaten food that make, leaven dough is a very important step, cooked wheaten food is good eat, leaven dough is having very big conclusive. Of course, want to be able to make the word of cooked wheaten food only, the methodological nature of leaven dough is to had mastered, but without certain skill, the cooked wheaten food that the range that delivers makes is better still. Somebody leaven dough when like yeast very much, so, yeasty how does leaven dough loosen again soft?
Need not add with yeasty leaven dough alkaline, the vitamin in can avoiding flour B1 is destroyed, because add,still can avoid at the same time alkaline and influence human body is mixed to the absorption of inorganic salt use.
Pure microzyme adds person dough inside, in 25 ℃ ～ 30 ℃ temperature falls, the saccharide in using dough and other a few material grow progenitive, what and use yeast come out from identity secrete is enzymatic decompose carbohydrate stage by stage. After a series of biochemistry react, generation gives many carbon dioxide gas and a few alcohol, make dough expands initiate, the steamed bread with ripe evaporate already loose soft is soft, have wine sweet smell again.