z*****t
发帖数: 428 | 1 不光是发面，死面也一样
室温过大概10小时就这样了
发霉了？ | s**n
发帖数: 6126 | 2 是不是你的面粉发霉了？
【在 z*****t 的大作中提到】
: 不光是发面，死面也一样
: 室温过大概10小时就这样了
: 发霉了？
| z*****t
发帖数: 428 | | s**n
发帖数: 6126 | 4 所以才觉得应该是面粉发霉了，面粉发霉不一定看得出来
霉菌在潮湿的环境生长快，所以需要时间繁殖的啊
【在 z*****t 的大作中提到】
: 刚活的时候好好的
: 过2小时都没有点
| z*****t
发帖数: 428 | | a*****a
发帖数: 19262 | | c*****t
发帖数: 232 | 7 室温下不要放这么长时间，如果当天吃不了，可以放冰箱保存。发过的面放冰箱第二天
烤面包风味会更好。 | c*********s
发帖数: 385 | 8 不是发霉。记得小时候父母说是面粉里面麦麸之类的析出来造成的。
刚才好奇google了一下，在一个pizza论坛发现了较为合理的解释。
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问题：
Tom: Having a problem with black dots forming on top of our dough balls.
They show themselves as early as 12 hours after production and are plainly
visible within 2 days. What do you think? Any suggestions to stop this? We
use active dry yeast.
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答：
There are a number of things that can result in those black spots, reduced
iron particles (iron in the enrichment blend in the flour "enriched flour"),
or they may also be due to yeast agglomerates, possibly due to use of ady
that has not been pre-hydrated, you can discount this if you are pre-
hydrating the ADY. It can also be a reaction with the bran particles in the
flour too. Normally, a light coating of salad oil on the dough balls after
they are placed into the dough box is all that is needed to prevent the
black spots from appearing. They are not harmful, and yes, they do disappear
during baking.
Tom Lehmann/The Dough Doctor
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版上有学食品的没有，可以科考一下。 | R*******w
发帖数: 1576 | |
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