In the past, steamed buns were fermented with old noodles (noodle fertilizer), and alkali noodles were added to neutralize the sour taste, and the operation was more difficult. You have to take into account the amount of noodle alkali, once you master it well, put more, the steamed bun will turn yellow, with a bitter taste, put less will become sour, and fermentation and kneading must have skills, otherwise it is easy to collapse, not everyone can do a good job of old noodle steamed buns.
Until later, there was commercial yeast on the market, even if it was a kitchen white, as long as you look at the instructions, you can do it twice more. Without alkali noodles, the fermentation speed is fast and stable, and the difficulty of getting started is low compared to that, so the steamed bun fermented with yeast is more and more accepted by many people.
Some people are worried that commercially available yeast is an industrial product? Is eating this steamed bun often harmful to the body?
<h1 class="pgc-h-arrow-right">酵母是什么</h1>
实际上，酵母并非什么化学添加剂，而是一种天然的发酵剂。 Because it is a microorganism, it belongs to single-celled fungi, which is widely present in the whole natural world, such as in cereals, and even in air, soil, water, etc.
There are two most common types of yeast sold on the market:
One is dry yeast, which is granular and powdery, which is made by using modern biotechnology to screen and cultivate yeast, and then extruded, dried and other procedures.
The other is fresh yeast, which is made by squeezing and dehydrating yeast milk, so it is also called "squeezed yeast", the color is pale yellow, and it is generally sold in blocks.
< h1 class="pgc-h-arrow-right" > the principle of yeast fermentation</h1>
Many people will make steamed buns, but to let them say the principle of fermentation, I am afraid I don't know why, only know that the yeast is put, and the dough can be sent up.
To put it simply, the reason why the steamed bun is fluffy is because the yeast absorbs water at the right temperature, as well as nutrients such as the sugar of the flour, and becomes active and begins to multiply in large quantities, producing carbon dioxide and alcohol, expanding the volume of the dough, steaming the steamed bun embryo is heated and expanded, and after setting, it becomes a fluffy and delicious steamed bun.
In fact, the use of old noodles as a primer to ferment, but the yeast in the old noodles is a variety of wild yeast, and yeast powder, is after screening out the fermentation of stable wild yeast, and then cultured and made.
Some people may want to ask: Since it is all yeast, why should the old noodle steamed bun be mixed with alkali, while the yeast powder steamed bun is not used? Moreover, the flavor of the old noodle steamed bun is better and more delicious! What is the reason for this?
There are many kinds of wild yeasts in the old noodles, and yeast powder is a single yeast.
In addition, in addition to containing wild yeast, the old noodles are also rich in lactic acid bacteria, acetate bacteria and other substances, and the fermentation process will produce acid, which must be neutralized by alkali.
It is the old noodles that contain a variety of aromatic substances, and the steamed steamed buns have a strong flavor.
<h1 class="pgc-h-arrow-right">经常吃酵母发酵的馒头对身体有害没</h1>
1, commercially available yeast, is a natural puffing agent!
Baking powder, baking soda and the like, although it can also be swollen with dough. But the principle is different, yeast fermentation is a biological process, while baking powder is a chemical process, and baking soda and alkali noodles, will be the B vitamins and vitamin C in the flour, causing strong damage.
2, the main component of yeast is nearly half of the protein, the same weight, yeast contains protein, compared to pork, rice is 2 to 5 times higher. Therefore, yeast-fermented steamed buns are much more nutritious than non-fermented dead noodle cakes, noodles, etc.
3. Yeast also contains a variety of vitamins, enzymes, inorganic salts, lysine, trace elements. It is worth mentioning that yeast can remove the phytic acid of flour, and at the same time, yeast-fermented steamed buns also provide b vitamins, especially vitamin B12, which is a nutrient that many plant foods do not have.
Yeast is beneficial, not only improving the nutrition of steamed buns, but also making them easier to digest.
4, you carefully observe, you will find that yeast products are everywhere, such as when we were young stomach discomfort, indigestion, many people will go to the clinic to open yeast chips. Beer, known as "liquid bread", also contains yeast; some baby foods also add yeast as a nutritional enhancer; many lactic acid drink ingredient lists on the market have yeast, and some milk also has lactase extracted from yeast, so that lactose intolerant people can eat. There are too many examples to list, in short, if yeast is harmful, then many foods will disappear.
5, although the yeast is nutritious and edible, but we make steamed buns to put that little bit, mainly to play a role in fermentation, yeast will lose its activity at about 45 degrees, perish at 60 degrees, and the boiling point of water when steaming steamed steamed buns is 100 degrees. Therefore, if you want to rely on this large amount of nutrition, it is obviously impractical.
If the yeast is too much, it is not good, first of all, the dough is too soft to make a steamed bun, and secondly, there is a strong yeast flavor after steaming, which affects the taste and taste.
6. Can I often eat yeast-fermented steamed buns? There is no problem with the yeast itself, but it should be noted that the flour is finely processed, the glycemic index is slightly higher, and the calories are also higher, so compared to other staple foods, it is slightly easier to gain weight in the same amount. Of course, it also depends on how much you eat, what your total intake is in a day, and so on.
<h1 class="pgc-h-arrow-right">总的来说</h1>
Yeast is not a chemical additive, it is a natural starter culture, which can be eaten with confidence. However, to avoid counterfeiting when purchasing, it is best to choose a large brand, such as Angel Yeast and the like. In addition, the main production date and preservation date, dry yeast can generally be stored for one year, fresh yeast needs to be refrigerated and stored, usually can be put for about a month.
Private School Brother (End)