1, baking soda, flour fertilizer (old noodles), dry yeast powder. They all work on the same principle: under the right conditions, the starter produces carbon dioxide gas in the dough, and then the dough becomes soft and delicious by heating and expanding.
2. The gas released by baking soda is not rich, so the softness of the finished product made of baking soda is not very good. Moreover, it is a weakly alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended to choose.
3, face fat Some places are also called old noodles. It's a piece of dough left after the last fermentation. After proper preservation, it began to ferment as a strain. Flour fertilizer must be used with alkali because it will make the dough sour. However, alkali will destroy the nutrition of flour, and the dosage is difficult to master, and the finished product is easy to waste, so it is not recommended to use it.
Extended data:
Famian was discovered by accident during the development of pasta. Humans have used yeast to make Famian for 5000 years.
Milling refers to the process of making dough fully propagate and generate gas under certain temperature and humidity conditions, thus promoting dough expansion. When yeast converts starch into sugar and consumes it in the aerobic environment inside the dough, it will release carbon dioxide gas. At this time, the volume of dough will expand and rise.
Baking powder is a natural substance. Too much will not cause bad results, but will only speed up the fermentation, and perhaps even increase more nutrition. Therefore, for the novice pasta, more should not be less to ensure the success rate of dough mixing.
Baidu encyclopedia -Famian