What happens if you add too much baking powder when making pasta?

Noodles are a very important part of our diet. The steamed buns, steamed buns, and flower rolls in our daily life are all noodles. The production of these pastas requires the addition of yeast powder and then the dough is fermented. However, sometimes too much yeast powder is added when making pastas, which is actually not good for the fermentation of the pastas. So what will happen if too much yeast powder is added when making pastas?

What happens if you add too much baking powder when making pasta?

1. As baking powder, adding too much dry yeast will not have much impact, and the amount of baking powder should be more rather than less.

2. Baking powder is a natural substance. Using too much will not cause bad results. It will only increase the speed of fermentation and may also add more nutrients.

3. For novices in making pasta, it is better to use more rather than less to ensure the success rate of making the dough. The approximate usage ratio is: about 5g of dry yeast powder for 500g of flour. But don't be too dogmatic. Temperature, humidity, type of flour, water temperature, etc. can all affect the fermentation time and effectiveness, so you need to adjust them flexibly.

Which yeast is better for making bread?

Generally, any baker’s yeast (instant dry yeast) available on the market can be used. If we break it down further, there are different categories such as high-sugar resistance, freeze-resistance, etc., which are suitable for different bread recipes or processes. There is also a more classic classification, which belongs only to the professional field and generally needs to be purchased through special channels.

1. Fresh yeast: unstable activity and low fermentation capacity

Not resistant to storage, needs to be stored at low temperature of 0℃~4℃, can be stored for about 2 hours, otherwise it is easy to spoil and self-dissolve

How to use: Generally activate with warm water before use

2. Active dry yeast: more convenient to use than fresh yeast

The activity is very stable and the fermentation power is very high. It is not allowed to be stored at low temperature. It can be stored at room temperature for about a year. It needs to be activated with warm water before use.

Disadvantages: Higher cost

3. Instant Active Dry Yeast: Vacuum sealed packaging, very hard after packaging.

The activity is particularly stable and it can be stored for three years without opening. The fermentation speed is fast, which greatly shortens the fermentation time. The cost and price are relatively high, but due to its high fermentation power and stable activity, the usage is small. It does not require warm water activation when used, but it cannot be directly in contact with cold water, otherwise it will seriously affect the activity of the yeast.

The usage conversion relationship between the three types of yeast: fresh yeast: active dry yeast: instant active dry yeast = 1:0.5:0.3

Therefore, comprehensive factors should be considered in actual use, including formula, process, cost, convenience of procurement, etc.