鲜酵母是一种单细胞微生物,它能将面粉中的葡萄糖、蔗糖、果糖和麦芽糖转化为二氧化碳和少量的酒精。二氧化碳受热后发生膨胀,可使面粉团产生气孔变得疏松而富有弹性。所产生的酒精又能使面粉产生一股醇香味,做出的馒头又白又大,味道鲜美,营养丰富。一般每公斤面使用鲜酵母10～20克。40～100分钟即可发酵;冬天气温低发酵慢,可加入适量食盐,就能加快发酵,并且不需用碱中和。购买鲜酵母时要注意质量,以外观呈乳白色或淡黄色的为好。 Fresh yeast is a single-celled microorganism that converts glucose, sucrose, fructose and maltose in flour to carbon dioxide and a small amount of alcohol. After the carbon dioxide is heated and expanded, the pores of the dough can become loose and elastic. The resulting alcohol can make the flour produce a smell of alcohol, made bread white and large, delicious, nutritious. Generally use fresh yeast per kilogram 10 to 20 grams. 40 ~ 100 minutes to ferment; winter low temperature fermentation slow, you can add the right amount of salt, you can speed up the fermentation, and without alkali and. Pay attention to the quality of fresh yeast purchased to look milky white or light yellow as well.