"Come and taste the steamed buns I just cooked" On this day, the neighbor Uncle Wang came to Aunt Li's house next door as a guest, and happened to meet Aunt Li after cooking a big pot of steamed buns. When Uncle Wang saw these steamed buns that had just come out of the pot, he didn't eat them directly. This made Aunt Li feel very puzzled, is it that the steamed buns I made myself are not delicious?
Uncle Wang hurriedly replied: "It's not that I don't dare to eat these steamed buns, mainly because these freshly made steamed buns contain a lot of yeast, and these yeasts will have a risk of causing cancer after eating." After listening to what Uncle Wang said, Aunt Li hurriedly put down the steamed buns that were ready to be eaten.
After her son and daughter-in-law returned, Aunt Li told them about it. When the two men heard these news, they expressed great doubts about it.
For them, why do they not have any diseases after eating steamed buns for more than 30 years?Speaking of which, let's talk about it today, does yeast really cause cancer?Can we continue to consume these things?
Eating foods that contain yeast is harmful to your health
Yeast is a single-celled facultative anaerobic eukaryotic microorganism that is a biological leavening agent. After the yeast is put into the flour, yeast will be produced at the right temperature, and a large amount of multiplication, decomposition of starch, protein chain generation, absorption of sugar in the dough as nutrients, and finally produce a large amount of carbon dioxide and alcohol to make the dough rise.
Yeast with a wide range of uses has recently appeared a lot of rumors about it, the most common of which is that yeast fermented food will threaten health after eating, and will induce stomach problems and gout.
In fact, neither of these claims holds water. The claim that yeast hurts the stomach is mainly due to the carbon dioxide produced during the fermentation process, which requires strict conditions.
The temperature needs to be kept at 20 to 30 ° C, as once the temperature exceeds 47 ° C, the yeast will be killed by the high temperature, and naturally it will not continue to ferment to produce carbon dioxide.
In other words, steamed yeast fermented foods do not contain carbon dioxide in them, and the saying that it hurts the stomach naturally does not exist.
Let's talk about the claim that yeast can cause uric acid to rise, it is rumored that yeast is a high-purine food, which is particularly unfriendly to people with high uric acid.
Indeed, 100g of yeast contains 559mg of purine, which is a very purine food. However, the amount of yeast used in us is not 100g, and a 5g pack of yeast can make about 1kg of noodles, which can be made into a lot of steamed buns.
Based on the intake of 100g of staple food per meal, the purines contained in it are almost negligible, and there is no need to worry about affecting the level of uric acid in the body, and you can eat it with confidence every day.
Eat less bread and steamed buns, because yeast can cause cancer
The claim that yeast can cause cancer has spread, and many people have even pulled yeast into the "blacklist" because of this, and they dare not eat it again, but does yeast really have a carcinogenic effect?
The answer is no.
Yeast itself is a microorganism that is only used in the process of making bread and steamed bread at the dough stage. After the dough is made, the temperature of steaming steamed bread and baking bread is very high (about 200 C), and the yeast activity has long been lost before this temperature is reached, so it is naturally not carcinogenic.
Also, what about the claim that yeast causes stomach problems?It is rumored that yeast produces a lot of carbon dioxide, and eating a large amount of it can easily induce stomach problems.
In fact, this statement is also not credible, yeast is suitable for growing at a temperature of 20 30, and once the temperature is 47, the yeast cannot survive. The temperature of the pastry is obviously more than 47 when it is steamed and baked, and the yeast loses its activity at this temperature, and it will not ferment again to produce carbon dioxide, so there is no possibility of hurting the stomach.
What's the difference between yeast, baking soda, and baking powder?
In life, in addition to yeast, there are baking soda, baking powder, etc., which can be used for fermentation, what is the difference between these three?Yeast has been introduced to you in detail above, so I will not repeat it here, but will talk about baking soda and baking powder.
The scientific name of baking soda is sodium bicarbonate, which is also a type of leavening agent. It is a small white crystal in appearance, an acid salt formed by neutralization by strong alkali and weak acid, and is soluble in water.
Baking powder is a compound leavening agent, the addition of baking powder can make the dough form a large number of pores, become fluffy enough, and the taste will also be better.
Baking soda is rarely used at this stage due to its low effect and strong alkaline taste. Relatively speaking, yeast fermented flour has the characteristics of safety and nutrition, but yeast is limited by temperature, humidity and other conditions, and yeast is often mixed with baking powder for the efficiency of dough rising, which can make the dough rise faster.
The mixing of the two also has certain drawbacks, it is easy to make the dough fluffy too large, the surface is not smooth, the dough is yellow, etc., and it is generally recommended for experienced people to do this. For the general population, it is still recommended to use yeast alone, and the risk of overturning will be lower.
Use yeast safely, keeping 3 points in mind
If you want to use yeast healthily every day, you must do these three things.
First of all, yeast should be produced by regular manufacturers to avoid buying some three-no products. It is recommended that some families who do not use yeast regularly should buy mainly in small packages to avoid yeast deterioration too long after opening
Secondly, it is best to melt the yeast with warm water when using, which can maximize the activity of the yeast, which is good for subsequent fermentation.
In the process of fermenting flour, the proofing time of the dough can be appropriately increased, so that the porous structure in the dough becomes more, and the flour products will become more compact, which can reduce the glycemic index of the flour products to a certain extent, and will not cause excessive blood sugar fluctuations after eating
Finally, the ratio of flour to yeast should be 1:05%, ferment until the dough pokes down and has a honeycomb shape, do not over-ferment, over-fermentation will cause the dough to deteriorate and sour.
Yeast is a safe and nutrient-rich substance, and it is not only a good helper for making dough, but also plays an excellent role in the food industry. Under the premise of correct use, it will not pose an additional threat to health, and there is no need to worry too much about the risk of curing diseases and causing cancer.