Cold storage fermentation refers to the fermentation method that the dough to be fermented is sealed in the refrigerator and fermented at 2~6℃ for 24 hours. You can reasonably stagger the busy hours at work. After the busy work every day, you can cut the dough, give full play to the role of the long night and give the dough enough time to grow!
Moreover, it is not only a unique fermentation method for pizza dough, but also a low-temperature refrigeration fermentation method for many flour products. In a word, cold storage fermentation is a very common fermentation method.
2. What is the working principle of low-temperature refrigerated fermentation?
Yeast jun plays an important role in fermented dough, and it will show different states at different temperatures. Generally speaking, the temperature range of yeast activity is 4-40℃, and 28-35℃ is the most active state. When the temperature is below 4℃, it will start to sleep. If the temperature is lower, it will lose its activity, and if the temperature is too high, it will die.
According to the activity characteristics of yeast, dough will be in a stable and slow activity state when stored in a cold storage environment of 2~6℃, which will neither over-swell nor lose yeast activity, so it is more elastic.
3. There are many ways to ferment dough. Why choose low temperature refrigeration fermentation?
A. The fermentation process is more stable and controllable: the dough fermented in the air-cooled refrigerator is in a relatively constant temperature state, so it is easier to grasp the relevant data, and the dough management is more controllable than the normal temperature fermentation.
B, the staff's work efficiency is improved: the dough fermentation process does not need too much care, and the dough lasts longer, so the pizza maker can arrange the time more reasonably and no longer worry about making dough.
C. Dough flavor is more unique: after a long period of continuous low-temperature fermentation, starch and protein are fully decomposed, which makes the dough softer and wetter, and the sourness of yeast will be much less. At the same time, it will produce a more unique flavor, a finer texture and a brighter color.
D. The quality of pizza is better: the baked pizza tastes very delicate and soft, the wheat taste is fully stimulated, the wine taste and sour taste are just right, and the overall appearance is also very attractive.