Can I eat noodles with yeast powder with confidence? Will it affect the body? Don't know how to look quickly, increase knowledge
Whether it is steamed buns, buns or flower rolls, they are all noodle foods, and the flour is fermented and then steamed. In the past in the countryside, the noodles were made of "old noodles", also known as "noodle fat", which is the remaining ball of noodles from the last noodles, containing a lot of active yeast, the fermentation effect is very good, and the steamed buns made are loose and soft, especially delicious.
However, the old noodles are not easy to preserve, once the temperature becomes high, it will be sour, and there is no plastic wrap and crisper box at that time, which is easily contaminated by miscellaneous bacteria, resulting in the failure of the noodles.
Yeast powder appeared in the 90s, is dry particles, sealed packaging, can be stored at room temperature, and the price is very cheap, 5 cents 1 package, the perfect solution to the shortcomings of the old noodles, noodles convenient and fast, made of steamed buns, buns will not be sour, still very soft. At present, the vast majority of people approve of yeast powder.
When a small number of people are still reluctant to use yeast powder, why? We all know that yeast is naturally present, and yeast powder is artificial processing, must have added some substances, with it noodles can be eaten with confidence? Will it affect the body?
With that said, are you also beginning to wonder? Today we will talk about yeast powder, do not understand the quick look.
What is yeast powder made of?
We look at the ingredient list of yeast powder, there are only 2 raw materials, one is yeast (bacteria) and the other is the food additive sorbital anhydride monostearate. This year, even yeast powder is added with food additives? Don't worry, let's see what this sorbitan monostearate is?
Sorbitan monostearate is an organic compound with the molecular formula C24H46O6, the color is milky white or brownish yellow, hard waxy solid, no special odor.
In GB 2760-2011, it is a food additive that is allowed to be used, and it is mainly used as an emulsifier in dry yeast.
If you want to have a good effect, you need to add sorbitol anhydride monostearate, the maximum dosage is 10.0g/kg, as long as it is not overused, not indiscriminate, it is harmless to the human body.
Nutrition of yeast powder
When many people hear about additives, the first thing that comes to mind is that there is no nutrition, in fact, this is prejudice.
Yeast powder has a high nutritional value, rich in protein and 18 kinds of essential amino acids, functional polypeptides (such as glutathione), as well as dietary fiber dextran, mannan, vitamins, minerals, etc., are beneficial to the human body.
At the same time, yeast is also a strong antioxidant, which can protect our liver and has a detoxifying effect. After fermentation, the phytic acid in the flour is decomposed, which can promote the absorption and utilization of trace elements such as calcium, iron and magnesium. Yeast powder contains selenium, chromium and other minerals can improve the body's immunity and anti-aging.
The fermented pasta is puffy and soft, easy to digest and absorb, and is very suitable for the elderly and children with weak digestion.
How to use yeast powder to quickly make noodles?
Yeast is a single-celled fungus, its activity is affected by temperature, and the amount of fermentation is also related to the speed of fermentation, so only by allowing yeast to multiply rapidly and improve activity can it be quickly developed.
1. Remember the correct proportions. When making dough, the ratio of yeast flour to flour is 1:100, and at this base, the successful fermentation of the dough can be guaranteed.
2, yeast powder poured into 35 degrees Celsius warm water, add sugar, can make yeast rapid reproduction, greatly enhanced activity.
3, put the reconciled dough in an environment of 40 degrees Celsius, cover the lid to ferment, but the volume becomes 2 times larger, that is, the fermentation is successful.
What should I do if the dough is sour?
If the fermentation is excessive, the dough will produce a sour taste, and some alkaline substances can be added, such as edible alkali, baking soda, etc., to neutralize the sour taste. Think my article is good, please give me likes, comments, forwards, favorites, follow, see you next time.