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酵母是一种单细胞微生物,具有一定的生理功能和较高的营养价值,同人类的日常活动有着密切的关系。一、逐渐加快发展面包酵母长期以来,我国家家户户蒸馒头的传统做法,一直是沿用老面头发面,而后用碱面中和。这种加工方式不但杂菌多,而且有大量碱面随着馒头被人们食用,既破坏了面食营养,又对人体健康不利。有人曾经做过试验,用面包酵母发面制做的馒头,比用老面头发面制做的馒头维生素含量普遍增加,特别是维生素 B3和维生素 B5各增加90%以上,同时水溶性蛋白质含量也增加60%以上。因此使用面包酵母制做的馒头更富
Yeast is a unicellular microorganism with certain physiological functions and high nutritional value. It has a close relationship with human daily activities. I. Gradually accelerating the development of baker’s yeast For a long time, the traditional practice of steamed buns in our country’s households has been to use old-fashioned hair noodles, and then use alkali to neutralize them. This kind of processing method is not only a lot of bacteria, but also a large number of alkaline surface with the steamed bread is eaten by people, not only destroys the nourishment of pasta, but also adverse to human health. Some people have experimented with taro. The use of baker’s yeast for making steamed buns has generally increased the vitamin content of steamed buns, especially vitamin B3 and vitamin B5, which have been increased by more than 90%. The water soluble protein content is also higher. Increased by more than 60%. Therefore, bread made from bread yeast is more rich