The same pasta, fermented bread, bread is more nutritious than the non-fermented food such as pie, noodles. Studies have shown that yeast not only changes the structure of the dough, making them softer and more delicious, but also greatly increases the nutritional value of steamed bread and bread.
Yeast protects the liver
There are many ways to make flour fermented, such as baking soda, old-side fermentation, and yeast fermentation. In principle, these methods are the same, that is, through the fermentation agent in the dough to produce a lot of carbon dioxide gas, cooking process, carbon dioxide heat expansion, so the pasta becomes soft and delicious. However, the first two methods have their own drawbacks. Baking soda can seriously destroy the B vitamins in the flour. The old side fermentation will make the dough have a sour taste. Only yeast fermentation will not only make the pasta taste good, but also increase its nutritional value.
Yeast is divided into two kinds of fresh yeasts and dry yeasts. It is an edible, nutrient-rich unicellular microorganism. It is called "inexhaustible nutrient source" in nutrition. In addition to protein, carbohydrates, and lipids, yeast is also rich in vitamins, minerals, and enzymes. Experiments have shown that the protein contained in 1 kg of dried yeast corresponds to the protein content of 5 kg of rice, 2 kg of soybean, or 2.5 kg of pork. Therefore, steamed bread and bread contain three to four times more nutrients than cakes and noodles, and nearly twice as much protein.
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