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The Nutrition Of Yeast Is Introduced In Detail
- Nov 30, 2018 -

Introduction to yeast:

Yeast is one of the earliest and most widely used microorganisms in human beings. People often use its fermentation to make various kinds of dough food and wine making.Yeast is the live yeast that grows by the plant pure breed culture bacterium, the moisture that contains 70% left and right side calls squeeze yeast, the moisture that contains 10% left and right side calls dry yeast.

Yeast powder is mainly used to make bread or steamed buns with medium and high flour. The main function of yeast powder is to expand the gluten and increase the volume of dough, so that the finished product tastes tough.

Nutritional analysis of yeast:

1. Yeast powder is rich in vitamin B group, B1, B2, B12, which are often lacking in vegetarians, can provide complete satisfaction in yeast powder;

2. In the yeast in the dough, under the condition of 25 ~ 30 degrees temperature, yeast and use of sucrose, glucose and fructose that exist in the dough and composed of amylase into dough itself are grown, maltose, part will be broken down into carbon dioxide and alcohol, sugar making dough expansion initiated immediately, finally formed a large number of vacuoles in the steamed bread and other foods, the loose springy rolls and aroma.

Yeast supplemental information:

Yeast as long as there is no odor can be used, if the odor must not be used;

2. Do not use yeast to make dough with more oil;

3. Fresh yeast sold on the market should be kept between 10 and 25 degrees;

4 dry yeast should be placed in a cool and dry place, pay attention to heat, moisture, if put in the refrigerator, can extend the shelf life.

Yeast for people:

General population is edible, vitamin B group is deficient person suits edible especially.

Yeast practice guide:

When using yeast to make dough, a small amount of sugar can be added to serve as a nutrient for yeast activation.