What to do if the baking soda is too high

What to do if the baking soda is too high

In the process of making pasta, excessive baking soda is a common problem. Too much alkali will cause the dough to turn yellow, taste bitter, and even affect health. So, how to remedy this situation? This article will give you a detailed introduction to the method of solving the problem of excessive baking soda, and also attaches the hot topics and hot content on the Internet in the past 10 days for your reference.

1. Remedies for excessive baking soda

1.Add acid to neutralize: If you find that the dough is too alkaline, you can add a small amount of white vinegar or lemon juice to neutralize the alkalinity. The specific operation is to dilute vinegar or lemon juice and slowly knead it into the dough until the dough returns to its normal state.

2.Extend fermentation time: Dough with high alkalinity can be reduced by extending the fermentation time. Let the dough continue to ferment in a warm place to allow the acid produced by the yeast to neutralize the excess alkali.

3.Add new dough: Mix the stale dough with the newly kneaded dough and knead it evenly again. This dilutes the alkalinity and improves the taste.

4.Add vinegar when steaming: If the dough has been formed, you can add a small amount of white vinegar to the steamer and use the steam to bring the vinegar into the dough to neutralize the alkalinity.

2. Hot topics and hot content on the entire network in the past 10 days

The following are the hot topics and hot content that have attracted much attention across the Internet in the past 10 days for your reference:

3. How to avoid excessive baking soda

1.Weigh accurately: Use a kitchen scale to accurately measure the amount of alkali to avoid adding by feel.

2.Add in stages: Alkali can be added to the dough in batches. Observe the dough status after each addition to avoid adding too much at one time.

3.Test the amount of alkali: You can cut a small piece of dough with a knife and steam it before tasting it to confirm whether the amount of alkali is appropriate.

4.record recipe: After successful production, record the formula and alkali dosage for easy reference next time.

4. Pasta making tips

1.water temperature control: The water temperature when kneading the dough should not be too high to avoid killing the yeast.

2.fermentation environment: The optimal temperature for dough fermentation is 25-30℃ and the humidity is 70%-80%.

3.Kneading techniques: Use even force when kneading the dough until the surface of the dough is smooth and elastic.

4.secondary fermentation: The formed dough needs to be fermented twice so that the steamed pasta will be softer.

5. Conclusion

Although excessive baking soda is a common problem, it can be effectively remedied through the above methods. At the same time, mastering the accurate alkali dosage and production techniques can avoid similar problems from happening. I hope this article helps you make more delicious pasta.