Traditional steamed bread belongs to that kind of fermentation method

Soda fermentation, old noodle fermentation, yeast fermentation these three most commonly used fermentation methods in principle is the same, are through the leavening agent in the dough through the production of a large amount of carbon dioxide gas, in the process of steaming, the temperature is gradually rising

higher, the carbon dioxide thermal expansion, the dough will produce a porous structure, and become fluffy and delicious. But there is a difference between these three fermentation methods in terms of nutritional value and flavor.

Baking Soda Fermentation

With

Baking Soda Fermentation, the steamed buns are not only very fluffy and flavorful, but the baking soda will seriously damage the B vitamins in the flour. And in the daily diet, our body needs vitamin B is mainly through

grain to obtain, which makes the steamed buns with baking soda fermentation get a lot of nutritionists strongly opposed. Baking soda is often referred to as lye, which is often used in many food stalls and congee stores, and it can shorten the time it takes to make congee

shorten the time it takes to make congee with few grains of rice look sticky, but it also destroys the B vitamins in rice.

Leavening with old flour

Leavening with old flour seems a little better than baking soda, and it doesn't destroy the nutrients in the flour. After fermentation, phytic acid contained in the flour can be broken down, and phytic acid hinders the absorption of elements such as calcium, iron and magnesium, which makes it easier for the body to absorb and utilize these nutrients. However, this method of fermentation can give the dough a sour taste, causing many people to be very dissatisfied with the flavor of the buns.

Yeast fermentation

Yeast fermentation can be said to be one of the most respected methods of flour fermentation by nutritionists, and the steamed buns are not only tasty but also very high in nutritional value. Yeast has two kinds of dry yeast and fresh yeast, belonging to the single-cell microorganisms. Yeast itself

is edible and nutritious. Yeast not only contains the three major energy-producing nutrients carbohydrates, proteins, and fats, but it is also rich in minerals, vitamins, and enzymes, especially the B vitamins. Research has proved that each

1kg of dry yeast protein content, equivalent to 2kg of soybeans, 2.5kg of pork or 5kg of rice in the protein content. Therefore, it can be said that the steamed bread with yeast fermentation contains more than 3 times the nutrients than the old flour fermentation

Yeast, to be more than 3 times, the protein should be increased by nearly 2 times. In addition, the yeast also contains selenium, chromium and other minerals, antioxidant delay aging, prevention of tumors and cardiovascular disease, but also to improve the body's immunity.

After listening to the above discussion, you must know which fermentation method is better. It's up to you to decide which method to use.