研究证明,酵母不仅能改变面团的结构,使其变得松软好吃,还大大增加了发酵面食的营养价值。酵母分为鲜酵母、干酵母两种,是一种可食用的、营养丰富的单细胞微生物,除了蛋白质、碳水化合物、脂类外,酵母还含多种维生素、矿物质和酶类。因此,馒头、面包等发酵面食所含的营养成分比大饼、面条要高。此外,面粉发酵后,影响钙、镁、铁等元素吸收的植酸被分解,从而提高了人体对这些营养物质的吸收和 Studies have shown that yeast can not only change the structure of the dough, making it soft and delicious, but also greatly increased the nutritional value of the fermented pasta. Yeast is divided into two kinds of fresh yeast, dry yeast, is an edible, nutrient-rich single-cell microorganisms, in addition to protein, carbohydrates, lipids, yeast also contains a variety of vitamins, minerals and enzymes. Therefore, bread, bread and other nutrients contained in fermented noodles than flat bread, noodles to be high. In addition, the flour fermented, the impact of calcium, magnesium, iron and other elements of phytic acid is broken down, thereby enhancing the body’s absorption of these nutrients and