Steamed buns, steamed buns, and flower rolls are staple foods that are often on our tables. In the process of making these pasta, yeast is inevitably used to make these pasta more chewy. In addition to pasta, yeast is used in the preparation of wine, beer, jam and some fermented teas.
But there is a saying on the Internet that eating foods made with yeast is harmful to the body, is it true?
Some people say that steamed buns and bread should not be eaten when they are just done, because the yeast will produce carbon dioxide after fermentation, which is not good for the stomach.
Actually, don't worry at all. Yeast produces carbon dioxide during fermentation, but its ability to ferment and produce gas is affected by many factors such as temperature. When the temperature exceeds 60, the yeast cannot survive, let alone produce gas. In the process of steaming and baking bread, the heating temperature is higher, so there is no need to worry about the freshly baked steamed bread still producing a lot of carbon dioxide.
Some people say that the purine content per 100g of yeast reaches 559mg, which is undoubtedly a high-purine food.
Gout is caused by a long-term high-purine diet, and although the purine content of yeast is high, as a starter agent, the amount of each time is not large, such as 5g of yeast can ferment 1kg of flour, according to the amount of staple food we usually eat, the amount of purine intake is basically negligible.
There is also a saying about yeast that it will undergo a Maillard reaction at high temperatures and produce some substances that are harmful to the body.
In fact, there is no need to worry, as mentioned above, yeast has an effect in the dough stage, and it will be inactivated if it exceeds 60, and it will not react at high temperatures, which is just a myth.
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