There are great differences between primary fermentation and secondary fermentation in the softening degree, acidity and alkalinity of the dough, the characteristics of the dough, and the amount of yeast.
When we make bread, we often hear the words “primary fermentation” and “secondary fermentation”. After the first fermentation of bread, the yeast has survived, but sometimes it needs a second fermentation. Next, Xiaobian will explain the difference between primary fermentation and secondary fermentation in detail.
Different softening degree
For the first time after the fermentation, a greater degree of softening the dough;
The acidity and alkalinity are different
After the first fermentation, the pH of the dough >7, at this time the dough is alkaline; After the second fermentation, the pH<7 of the dough at this time is acidic.
The first fermentation refers to that the yeast breaks down the starch and sugar in the flour, and the dough is more elastic at this time.
The second fermentation means that the yeast is fully fermented and the gluten can be fully expanded so that the dough is not easy to collapse.
After the first fermentation, the yeast did not have enough time to reproduce, so in order to wake up the dough, the amount of yeast used was relatively large, about twice that used in the second fermentation.