What is the best fermentation for steamed bread?

Yeast fermentation can be said to be the most respected flour fermentation method by nutritionists. Steamed steamed bread not only tastes good, but also has very high nutritional value.

There are two kinds of yeast: dry yeast and fresh yeast, which belong to single-celled microorganisms. Yeast itself is edible and nutritious.

Yeast not only contains carbohydrates, protein and fat, but also contains rich minerals, vitamins and enzymes, especially vitamin B group. Studies have proved that the content of protein per 1kg dry yeast is equivalent to that of protein in 2kg soybean, 2.5kg pork or 5kg rice. Therefore, it can be said that the nutritional content of steamed bread fermented by yeast is more than 3 times higher than that of steamed bread fermented by old flour, and nearly 2 times higher in protein.

In addition, yeast also contains minerals such as selenium and chromium, which has the functions of resisting oxidation, delaying aging, preventing tumors and cardiovascular diseases, and improving human immunity.