同样是面食,经发酵制成的馒头、面包就比大饼、面条等未经发酵的食品营养更丰富。研究证明,酵母不仅改变了面团的结构,让它们变得更松软好吃,还大大地增加了馒头、面包的营养价值。酵母可以保护肝脏让面粉发酵有很多办法,如小苏打发酵、老面发酵、酵母发酵等。这些方法原理上都一样,就是通过发酵剂在面团中产生大量二氧化碳气体,蒸煮 The same is pasta, made by fermentation of bread, bread than bread, noodles and other unfermented foods more nutritious. Studies have shown that yeast not only changes the structure of the dough, making them softer and tasty, but also greatly increases the nutritional value of bread, bread. Yeast can protect the liver Fermentation of flour There are many ways, such as baking soda fermentation, noodles, yeast fermentation. These methods are the same in principle, that is, through the starter to produce large amounts of carbon dioxide gas in the dough, cooking