What are the nutritional values of steamed buns?

Steamed bread is fermented food, and eating more fermented food is very beneficial to human health. Traditional fermented food has a wide range of raw materials and a wide variety of microorganisms used in fermentation. Its fermentation forms mainly include liquid or solid fermentation and natural or pure fermentation. Traditional fermented food has rich nutritional value and powerful health care function.

It is also pasta. Fermented steamed bread and bread are more nutritious than non-fermented foods such as cakes and noodles. Studies have proved that yeast not only changed the structure of dough, making it softer and more delicious, but also greatly increased the nutritional value of steamed bread and bread.

Yeast can protect the liver

There are many methods of flour fermentation, such as baking soda fermentation, dough fermentation, yeast fermentation and so on. These methods are all the same in principle, that is, a large amount of carbon dioxide gas is generated in dough by starter. During cooking, carbon dioxide expands when heated, so spaghetti becomes soft and delicious. However, the first two methods have their own shortcomings. Baking soda will seriously destroy the B vitamins in flour, and fermentation of old flour will make dough sour. Only yeast fermentation can not only make pasta taste good, but also improve its nutritional value.

Yeast is divided into fresh yeast and dry yeast. It is an edible and nutrient-rich single-celled microorganism, which is called "inexhaustible nutrient source" in nutrition. Besides protein, carbohydrates and lipids, yeast is also rich in vitamins, minerals and enzymes. Experiments show that the content of protein per 1 kg of dry yeast is equivalent to that of protein in 5 kg of rice, 2 kg of soybean or 2.5 kg of pork.

Fermented yeast is also a strong antioxidant, which can protect the liver and has a certain detoxification effect. Selenium, chromium and other minerals in yeast have the functions of anti-aging, anti-tumor, preventing arteriosclerosis and improving human immunity. After fermentation, phytic acid which affects the absorption of calcium, magnesium, iron and other elements in flour can be decomposed, thus improving the absorption and utilization of these nutrients by human body.

Fermented steamed bread and steamed bread are beneficial to digestion and absorption, because enzymes in yeast can promote the decomposition of nutrients. Therefore, people with thin bodies, children and elderly people with weak digestive function are more suitable to eat this kind of food. Similarly, it is best to eat bread and other fermented pasta for breakfast, because the energy in it will be released soon, which will make people energetic all morning; But for people who want to lose weight, it is best to eat less steamed bread for dinner to avoid getting fat.