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面粉发酵后有股酒味能不能吃

更新时间: 2021-05-22 16:38:32     

1、面粉发酵后有股酒味还能吃。因为发面,将酒曲或酵母和面粉加水和匀置于适宜温度中一段时间,就是将面粉中的糖类由酵母菌进行无氧呼吸转换成二氧化碳和乙醇俗称酒精,所以发面后有一阵酒味。这是发面必然的结果。表明发酵时间太长了。

2、如果要用它蒸馒头或者烙饼的话,用小苏打或者碱面冲水稀释后放入发面中,再兑上一些干面粉揉合,直到没有酸味才算中和完成。

关键词: 面粉 发酵 酒味

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