Why bread is more nutritious than noodle
Why bread is more nutritious than noodles
The same pasta, fermented bread, bread than nutritious, noodles and other non-fermented foods are more nutritious. why? Studies have shown that yeast not only changes the structure of the dough, making them softer and more delicious, but also greatly increases the nutritional value of steamed bread and bread.
Yeast protects the liver
There are many ways to make flour fermented, such as baking soda, old-side fermentation, and yeast fermentation.
In principle, these methods are the same, that is, through the fermentation agent in the dough to produce a lot of carbon dioxide gas, cooking process, carbon dioxide heat expansion, so the pasta becomes soft and delicious.
However, the first two methods have their own drawbacks. Baking soda can seriously destroy the B vitamins in the flour. The old side fermentation will make the dough have a sour taste. Only yeast fermentation will not only make the pasta taste good, but also increase its nutritional value.
Yeast is divided into two kinds of fresh yeasts and dry yeasts. It is an edible, nutrient-rich unicellular microorganism. It is called "inexhaustible nutrient source" in nutrition. In addition to protein, carbohydrates, and lipids, yeast is also rich in vitamins, minerals, and enzymes. Experiments have shown that the protein contained in 1 kg of dried yeast corresponds to the protein content of 5 kg of rice, 2 kg of soybean, or 2.5 kg of pork. Therefore, the nutritional content contained in steamed buns, steamed buns and bread is 3 to 4 times higher than that of pancakes and noodles, and the protein is increased by nearly 2 times.
Fermented yeast is also a very strong antioxidant that protects the liver and has a detoxifying effect. Selenium, chromium and other minerals in the yeast can resist aging, anti-tumor, prevent arteriosclerosis, and improve the body's immune system. After fermentation, a kind of phytic acid in the flour that affects the absorption of calcium, magnesium, iron and other elements can be decomposed, thereby increasing the body's absorption and utilization of these nutrients.
People with weak digestion should eat more
Fermented bread and steamed bread are good for digestion and absorption, because enzymes in yeast can promote the decomposition of nutrients. Therefore, people with less digestive function, such as people who are physically thin, children, and the elderly, are more likely to eat such foods. Similarly, it is best to eat bread and other fermented noodles for breakfast, because the energy will be released quickly, allowing people to work hard throughout the morning; but for those who want to lose weight, dinner is best to eat bread, so as not to gain weight.
Spontaneous powder does not increase the nutritional effect
When baking, to make full use of the yeast, you can add a small amount of sugar, but it is best not to overdo it, otherwise it will inhibit the yeast growth and reproduction. Generally, the ratio of sugar to yeast is 1:1, and when the amount of yeast used is 1.5% to 2% of the flour, the best fermentation effect is achieved.
Many people like to buy spontaneous flour or baking powder instead of yeast. Although this is convenient, nutrition will be lost. Because they use baking soda to ferment, not only can not increase the nutritional value, but will destroy the B vitamins in the flour.
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