Dry yeast steamed buns and the traditional method of steaming buns which is better for the human body

The first thing you need to do to steam buns is to make the dough, some people like to use dry yeast, and some people like to use old flour. So, in the end, dry yeast and old noodles which method is better? Here we will discuss this issue.

I think that yeast buns are more advantageous than the traditional old-flour fermentation.

Old noodle refers to a small mass of noodle left over from fermenting and steaming steamed buns, which is used as a strain due to the presence of many yeasts in it. Old noodle fermentation as a more primitive fermentation method, it is from the air of the wild yeast and a variety of miscellaneous bacteria fermentation, so that the dough expansion, this process due to the more acid-producing bacteria, these organic acids will make the dough produce a bad sour taste, the noodles after the hair must be added alkali to neutralize, but the amount of alkali in the actual operation is difficult to control. In addition, the addition of alkali seriously damaged the dough in the B vitamins and other nutrients, steamed buns nutrients will be reduced.

Yeast is a yeast species after molasses and other nutrients pure seed expanded culture, processing and become, is a pure biological fermentation agent. Compared with old noodles and other fermentation methods, the superiority of yeast fermentation is that it can improve the nutritional value of fermented foods.

Yeast is mainly composed of proteins and carbohydrates, and is rich in B vitamins and trace elements. Fermentation causes yeast to multiply, which speeds up the fermentation of the dough and increases the nutritional value of the buns. At the same time, due to the high purity of the yeast, it contains very few stray bacteria, and thus produces less acidic substances during the dough fermentation process, which can save the trouble of adding alkali.