Foods that often eat yeast are harmful to the body?The truth is here!

When it comes to yeast food, what is your first reaction? Bread, steamed buns or ...

There is a saying on the Internet that it is true or false to eat yeast foods that are easy to get gastric disease? Let's take a look together.

1

Foods containing yeast often

Easy to get stomach disease?

Yeast is the common name of yeast and is a microorganism of human applications earlier.

Since ancient times, the Chinese have used yeast to make wine and make condiments. In the family, the old noodles containing yeast (hair noodles, yeast heads) are used to make noodles as steamed buns, buns, and cakes.

Yeast powder, because of its strong fermentation effect and suitable transportation and preservation, is rapidly popularized in the family and catering industry.

Because it is an industrialized yeast, many people are worried about whether yeast will hurt the stomach in staple foods with high frequency of consumption, which will cause discomfort such as stomach pain.

Yeast powder, price -friendly, and more importantly, compared with the traditional "hair -like", the fermentation time is short, the acid produces less acid, and can also reduce the burden on the gastrointestinal and intestines.

The yeast will use carbohydrates to grow and reproduce in the temperature of 25 to 30 degrees, and break down maltose and glucose, which will produce a large amount of carbon dioxide gas, so that the gluten expansion forms a loose texture. At the same time, fermentation will also make the plantic acid that affects the absorption of the meal iron, making it easier for the human body to obtain trace elements.

It can be seen that eating yeast often not only hurts the stomach, but can improve the digestion and absorption of nutrients in the diet.

2

I often eat yeast fermented steamed buns

Can uric acid high gout?

The long -term intake of high purine diet is high -risk factor for hyperuricemia and gout. Generally, the diet is divided into three categories: high purine, medium purine and low purine.

From the perspective of purine content, the content of 100g of yeast powder is about 559 mg, and the yeast powder does belong to high purine food.

However, from the perspective of intake, the recommended amount of normal yeast powder is 0.5%, that is, 5g per small package, which can be sent about 1 kg of flour. According to the amount of staple food per meal 100g per person, the purine content can be ignored. Worried about foods that often eat yeast fermentation can cause high gout uric acid.

3

Yeast and baking soda

Which hair is better?

Generally speaking, the use of yeast and baking soda can achieve the purpose of pouring pasta, but the conditions required for these two types of dough are different.

Yeasts are more suitable for gimmicks, buns, and cakes without adding or low -added sugar and oil, and high -sugar and high -oil cake snack noodles must be chosen as a chemical swelling agent such as baking soda and baking powder to achieve loose In order, if this kind of noodles choose ordinary yeast, it will not be able to exert the effect of expanding the dough because of excessive sugar and oil inhibiting the activity of yeast.

There are also people who swell the dough with a faster expansion of the dough because of the chemical bulk, and use the soda to steam the steamed buns.

Although the chemical puff agent, when the amount is used, its reaction product, ammonia and carbon dioxide is also the product of human metabolism, which will not cause obvious health damage. Some B vitamins in the flour have reduced the nutritional value of food.

The hair noodles of the yeast need to generate carbon dioxide in the temperature and temperature. The dough's pine will continue. As mentioned earlier, the protein and carbohydrate composition of the yeast itself, the rich B vitamins, calcium, zinc, etc. Trace elements will protect the vitamins in the flour, which can reduce the loss of pasta nutritional value.

Therefore, the use of yeast noodles is the best choice for daily noodles.

4

Use yeast to make food

What should I pay attention to?

Choose the right yeast

First, it should be confirmed that the yeast is within the shelf life;

Secondly, it is also a point that is usually easy to ignore: note that yeast is high -sugar type and low sugar type, "high sugar" yeast is generally used to add dough with more than 7%of sugar, such as sweet bread.

Family make a bun bun or whole wheat bread. Select the word "low sugar" yeast powder.

Finally, see if the packaging is hard, because the active dry yeast will use a vacuum packaging, and the packaging bag becomes soft, indicating that there may be air entry, which will cause the yeast vitality to reduce the vitality.

Yeast is best to "activate" first

Before using yeast, add a small amount of warm water to the required amount of yeast to gently stir and dissolve, add a small spoon of sugar, and place it for 3-5 minutes to make the yeast "activate" and then put it in the flour. Good dough is fully fermented in the shortest time, not only saving time, but also to make the steamed noodles softer and sweet.

Suitable temperature

The temperature of 30 ° C to 35 ° C is the most suitable for hair surface. Whether the fermentation is fully seen to see the fluffy expansion of the surface of the surface and whether the honeycomb shape appears in the surface of the surface.

Reference suggestion to use yeast amount

Generally speaking, the amount of yeast added is best to add at about 0.5%of the flour weight.

You can also adjust according to the fermentation time and season. The flour of about 1 kg of fermentation in summer and autumn can be added with 5g of yeast, which takes about 45-60 minutes. The flour of about 1 kg of fermentation in winter and spring may double the yeast, that is, 10g, which takes about 60-90 minutes.

Author ｜ Chief Physician of Bai Lize Nutrition, Popular Science Member of the Chinese Nutrition Society

Source: Science Popularization China

Produced: Jing Ke

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