Steamed buns, steamed buns, and flower rolls should be one of the staple foods that many people often eat, and if you want to eat soft and chewy, the most important step is to make noodles, and yeast is naturally indispensable.
In fact, not only pasta, but also many foods in our lives need to be produced with yeast, such as red wine, beer, rice wine, jam and even some fermented tea.
Yeast, a single-celled, anaerobic eukaryotic microorganism, is a type of biological leavening agent.
But recently there is a saying on the Internet that eating foods made with yeast is harmful to the body, is this really the case?
Long-term consumption of "yeast pasta".
Harmful to the human body?
1. It is easy to get stomach problems when you eat often
Some people say, "Don't eat steamed buns and bread when they are just steamed (baked), otherwise you will get stomach problems." The main reason for this is the carbon dioxide produced by yeast fermentation.
As a bioleavening agent, yeast does produce carbon dioxide during the fermentation process of steamed bread and bread, but the fermentation and gas production ability 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, the yeast will not survive, let alone ferment and produce gas. In the process of steaming steamed buns and baking bread, the heating temperature is even higher.
Therefore, there is no need to worry about the steamed buns (bread) that have just been steamed (baked) and are still producing a large amount of carbon dioxide. And even if it does, it won't contain more than your favorite carbonated drink.
2. It is easy to cause gout
We all know that a long-term high-purine diet is a high risk factor for hyperuricemia and gout. In terms of composition alone, the purine content per 100g of yeast is 559mg, which exceeds that of many freshwater fish, and is indeed classified as a high-purine substance.
However, yeast is only a starter culture and is not eaten as a food on its own, and from the intake analysis, the recommended dosage of yeast is 05%, that is, 5g of yeast can be flour about 1 kilogram of flour, according to the amount of 100g of staple food per person per meal, the purine content is basically negligible, so the impact on gout patients is also minimal, and it can be properly consumed.
3. There may be a risk of cancer
It is said that yeast will transform the protein and sugar in the flour to produce new aroma, color and taste at high temperature, and then through the Maillard reaction, some harmful carcinogens will be produced.
However, as mentioned earlier, yeast mainly acts in the dough stage, and will be inactivated in an environment of more than 60 degrees Celsius, and will not react at high temperatures, so the so-called carcinogenicity has nothing to do with it.
Appropriate intake of yeast products.
These benefits will come your way.
1. Promote gastrointestinal digestion.
After the flour is fermented by yeast, the starch granules have a higher degree of gelatinization, which is easier to be wrapped by stomach acid and digested quickly.
In addition, compared with the traditional fermentation of "old noodles", the amount of acid produced by yeast powder during the fermentation process is also relatively small, which can also reduce the burden on the stomach and intestines to a certain extent.
2. Assist in the prevention of cardiovascular diseases.
Yeast is rich in folic acid and vitamin B group, which can provide 10% of the daily requirement of vitamin B1, 2% of vitamin B2, and 1% of vitamin B6.
Studies have found that vitamin B6, vitamin B12 and folic acid supplementation can reduce plasma homocysteine levels, thereby reducing the risk of lesions such as arteriosclerosis and even blood clots, and helping to prevent cardiovascular diseases.
3. Relieve fatigue and stress.
Yeast fermented foods contain more selenium glutathione and other ingredients, which have anti-lipid peroxidation effects, and studies have shown that they can help relieve fatigue and stress.
In addition, after the flour is fermented by yeast, the phytic acid that affects the absorption of calcium can be decomposed, and calcium is also a natural stress reliever, so eating some fermented steamed bread and other products in moderation is conducive to better supplementing calcium and relieving nervous tension and fatigue.
Quick hair tips.
3. Quick dough tips.
Yeast powder dough is easy and fast. However, when the weather is cold and the temperature is low, the speed of dough is still a little slow, so how can you quickly rise the dough? Might as well add something:
Add sugar. White sugar can promote the rapid fermentation of fermentation bacteria, and with the addition of white sugar, the dough will have a softer and sweeter taste.
Half a kilogram of flour is about 3g of sugar, about the amount of half a spoon in a white porcelain spoon.
Add wine. The effect is also very good. After the dough is reconciled, a small pit is pressed in the middle of the dough, and then a small amount of rice wine is poured in, the dough is kneaded evenly, and finally it is proofed.
Put about half a bowl of rice wine in a pound of flour, and knead it again after putting the rice wine.
Of course, it is more convenient if you have an oven or other equipment with fermentation function at home.
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