Effect and function of yeast
Yeast is divided into fresh yeast and dry yeast. It is an edible, nutrient-rich single-cell microorganism. Nutritionally, it is called "an inexhaustible source of nutrients." In addition to proteins, carbohydrates, and lipids, yeast is also rich in vitamins, minerals, and enzymes. Experiments have shown that the protein content of every 1 kilogram of dry yeast is equivalent to 5 kg of rice, 2 kg of soybeans or 2.5 kg of pork. Therefore, the nutrients contained in steamed bread and bread are 3-4 times larger than those of big cakes and noodles, and the protein increases by nearly 2 times.
The fermented yeast is also a strong antioxidant that can protect the liver and has a certain detoxification effect. The selenium, Chromium and other minerals in yeast can resist aging, anti-tumor, prevent arteriosclerosis, and improve the body's immunity. After fermentation, a phytic acid in flour that affects the absorption of calcium, magnesium, iron, and other elements can be decomposed, thereby improving the body's absorption and utilization of these nutrients.
The dough undergoes a series of complex biochemical reactions during the fermentation process, which produces a unique fermentation aroma of bread products. At the same time, the unique aroma of bread products, rich, tempting smell of baking.
Because the main component of yeast is protein, it accounts for almost half of the dry matter of yeast, and the human body has sufficient essential amino acids, especially the lack of lysine in cereals. On the other hand, it contains a lot of vitamin B1, vitamin B2 and niacin. Therefore, yeast can improve the nutritional value of fermented foods.
In addition, in addition to the edible value of yeast, it also has a certain medicinal value and feed use value.