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Speaking of yeast foods
What was your first reaction?
Bread? steamed bread?
Many people eat yeast food every day
Every day must-have cakes, small desserts
There is a saying on the web
Eating foods containing yeast often is prone to stomach problems
Is it true or false?
Let's find out the real situation...
Yeast, what exactly is it?
Yeast is neither a puffing agent nor a softing agent and other industrial raw materials, it is actually a single-celled structure fungus, belongs to the natural starter culture, can survive under aerobic and anaerobic conditions.
Yeast plays 4 roles in the dough:
●Yeast acts on the dough and promotes the formation of protein chains.
● During the fermentation process, the yeast will absorb the sugar in the dough, thereby producing carbon dioxide and alcohol, playing its role of "fermentation", making the dough soft and porous, and the volume becomes larger.
●In addition to producing carbon dioxide, yeast fermentation also has the effect of increasing the expansion of gluten and improving the ability of the dough to envelop gas.
●Yeast produces many "volatile organic substances" during fermentation, which helps to form the aromatic smell of baking unique to foods such as bread.
Often eat foods containing yeast is prone to stomach problems?
Some people say, "Don't eat steamed (baked) steamed (baked) bread when it is good, otherwise you will get stomach problems." Judging by the reason, the main spearhead is aimed at the carbon dioxide produced after yeast fermentation.
As a biological leavening agent, yeast does produce carbon dioxide during the fermentation process of steamed buns and bread, but the fermentation and gas production capacity of yeast will be affected by many factors such as temperature, dough composition, pH value and so on.
For example, if the temperature exceeds 60 ° C, the yeast cannot survive, let alone expect the yeast to ferment and produce gas. In the process of steaming steamed buns and toasting bread, the heating temperature is higher.
Therefore, there is no need to worry that the steamed (baked) buns (bread) are still producing a lot of carbon dioxide. And even if it contains carbon dioxide, it won't be more than the carbonated drinks you like to drink.
It can be seen that eating yeast-containing foods often will not hurt the stomach, but can improve the digestion and absorption rate of nutrients in the diet.
Eating yeast fermented buns often will make uric acid high to gout?
The long-term intake of a hyperpurine diet is a high risk factor for hyperuricemia and gout, and the general diet is divided into three categories: hyperpurine, medium purine and low purine.
From the perspective of purine content alone, the purine content of 100g yeast powder is 559mg, and yeast powder does belong to high purine food.
However, from the intake analysis, the recommended amount of yeast powder is 0.5%, that is, 5g per small packet, about 1 kg of flour can be sent, according to the amount of 100g staple food per person per meal, the purine content is basically negligible, do not have to worry about eating yeast fermented steamed buns will be uric acid high gout.
Which is better, yeast and baking soda?
No.1
yeast
Yeast is a natural starter, the noodle process is not easy to acid, steamed out of the pastry with its own fragrance; and yeast in the fermentation process can produce B vitamins (such as niacin, folic acid, etc.) and protein; plus yeast itself is also a probiotic, it increases the degree of gelatinization of starch, so that the steamed bun is more easily absorbed by the human body, reducing the burden on the stomach and intestines.
However, yeast is easily controlled by the "temperature" during the fermentation process - the optimal fermentation room temperature for yeast is around 30 degrees, and the temperature is not suitable for fermentation.
No.2
sodium bicarbonate
The scientific name of baking soda is sodium bicarbonate, which is an alkaline leavening agent. Carbon dioxide gas is released in water and high temperature environments, which is also an important reason why it can be used to develop noodles.
But it releases less carbon dioxide when it reacts, and its role is limited, so the steamed pasta is often not soft enough; and if it is not carefully used, it will make the ingredients have a bitter taste and make the noodles look more yellow.
Compared with the noodles, baking soda can be appropriately added to fried foods, such as fried small crispy meat, fritters, etc., which can make the fried food more crisp; when marinating beef, adding a little can play a role in tender meat when frying.
What should I pay attention to when using yeast to make food?
Choose the right yeast
First of all
It should be confirmed that the yeast is within the shelf life.
secondly
It is also a point that is usually easy to ignore: note that yeast is high-sugar and low-sugar, and "high-sugar" yeast is generally used for doughs with more than 7% added sugar, such as sweet bread.
For home-made bun buns or whole wheat bread, choose yeast powder with the word "low sugar type".
At last
See if the packaging is hard, because the active dry yeast will use vacuum packaging, the packaging bag becomes soft, indicating that there may be air ingress will lead to a decrease in yeast vitality.
Yeast is best "activated" first
Before the yeast is used, first add a small amount of warm water to the desired amount of yeast and gently stir and dissolve, then add a small spoonful of sugar, let it stand for 3 to 5 minutes, so that the yeast is "activated" and then put into the flour to add enough water and noodles to ensure that the good dough is fully fermented in the shortest time, saving time, and at the same time making the steamed dough more fluffy and sweet.
Suitable temperature
The temperature of 30 °C ~ 35 °C is the most suitable for the noodles, and whether the fermentation is sufficient can be seen to see the fluffy expansion of the noodle blank and the honeycomb in the blank.
Reference recommendations for dosage using yeast
In general, the amount of yeast added can be added according to the product instructions.
It can also be adjusted according to the fermentation time and season. For example, when the temperature is low in winter and spring, fermentation may be slightly more.
Source: Popular Science China, I am a big doctor official micro
Audit: Department of Nutrition, Run Run Shaw Hospital
Compiled by the comprehensive editor of Run Run Shaw Hospital
Copyright belongs to the original author
If there is any violation or infringement, please contact us
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