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In fact, the opposite point of yeast is very valuable. Today we will talk about the benefits of yeast in the dough

It's more fluffy

Break apart steamed bread, bread and other pastry, you will find that there will be a lot of internal pores, these holes let pastry become very soft, easy to chew.And these little holes, that's what the yeast does.

How did it come about?Yeast "eats" sugar from flour, metabolising it to produce alcohol and carbon dioxide gas.The gas is wrapped in the dough and forms little bubbles, which make the dough much softer.

The fragrance is more pleasant

Why does steamed bread smell to be able to have the fragrance that induces appetite?It's also related to yeast fermentation.

Yeast produces alcohol during dough fermentation, which in turn produces esters, organic acids, aromatic alcohols and other aromatic substances.These flavor ingredients up to dozens of, together to form a pleasant flavor and delicious flavor.

Add four nutrients and one ingredient is super!

Yeast contains high quality protein, high quality trace elements, complete B vitamins and high quality dietary fiber.It is low candy, low fat, low quantity of heat, without cholesterol, it is the nutrition structure that accords with modern demand very much.

It is worth mentioning that yeast polysaccharide is contained in yeast, which is similar to the active ingredient in ganoderma lucidum and has good antioxidant and anti-radiation functions. Scientists have developed yeast polysaccharide into functional food raw materials or health food.

Therefore, edible yeast pastry, in theory, there is a certain nutritional health effects!

Break down phytic acid, mineral is absorbed better

Flour contains large amounts of phytic acid, which, if not broken down, affects the body's absorption of minerals such as calcium, iron and zinc.

As it happens, the natural enemy of phytic acid in yeast is phytase, which breaks down the phytic acid in the dough.Therefore, eating yeast pastas, without worrying about the effects of phytic acid, we can be absorbed from the food intake of minerals can be used!

Safer to eat

In the past, many old methods used alum baking powder to make steamed bread, or "old noodles" to make steamed bread. These methods either did not meet the requirements of national food safety regulations, or they contained bacteria with potential food safety hazards, so they have been eliminated.

Yeast is a food, the production of yeast is through the strict production process control, its safety is guaranteed.Therefore, we eat steamed bread, bread, natural selection of yeast fermentation production.