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It is flour food likewise, the steamed bread that can ferment hind, bread is richer than the food nutrition such as big cake, noodle without ferment.The research proved that yeast not only changed the structure of the dough, making it softer and more delicious, but also greatly increased the nutritional value of steamed bread and bread.

There are many ways to let the flour ferment, such as baking soda ferment, old noodles ferment, yeast ferment and so on.Baking soda can seriously damage the B vitamins in flour. Fermentation of old dough can make the dough sour.

The yeast divides into the fresh yeast, the dry yeast two kinds, is one kind of edible, the nutrition is rich single cell microorganism, on the nutrition calls it "inexhaustible nutrition source".In addition to proteins, carbohydrates and lipids, yeast is also rich in vitamins, minerals and enzymes.It has been proved by experiments that every 1 kg of dry yeast contains protein, equivalent to 5 kg of rice, 2 kg of soybean or 2.5 kg of pork protein content.Therefore, steamed bread, bread containing nutrients than big cakes, noodles to 3~4 times higher, protein increased nearly 2 times.

Fermented yeast is also a strong antioxidant that protects the liver and has a detoxifying effect.Selenium, chromium and other minerals in yeast can resist aging and tumor, prevent arteriosclerosis, and improve the body's immunity.After fermentation, a phytic acid in flour that affects the absorption of calcium, magnesium, iron and other elements can be broken down, thus improving the absorption and utilization of these nutrients by the human body.

Fermented breads and steamed buns are good for digestion and absorption because the enzymes in yeast promote the breakdown of nutrients.Accordingly, the person with the weak digestive function such as the person with emaciated body, children and old people, suit to eat this kind of food more.But for the person that wants to reduce weight,  eats steamed bread less, lest get fat.

When making a face, want to make yeast produces a function adequately, can add a few sugar, but do not excessive, can restrain yeast growth instead otherwise progenitive.Generally, the ratio of sugar to yeast is 1:1, and the best fermentation effect is achieved when the amount of yeast is 1.5%~2% of the weight of flour.