Why is eating steamed bread and bread more nutritious and healthier than eating pie?

It is also pasta. Fermented steamed bread and bread are more nutritious than non-fermented foods such as cakes and noodles. Studies have proved that yeast not only changed the structure of dough, making it softer and more delicious, but also greatly increased the nutritional value of steamed bread and bread.

Yeast can protect the liver

Experiments show that the content of protein per 1 kg of dry yeast is equivalent to that of protein in 5 kg of rice, 2 kg of soybean or 2.5 kg of pork. Therefore, the nutritional content of steamed bread and bread is 3-4 times higher than that of pie and noodles, and nearly 2 times higher in protein.

Fermented yeast is also a strong antioxidant, which can protect the liver and has a certain detoxification effect.

Selenium, chromium and other minerals in yeast have the functions of anti-aging, anti-tumor, preventing arteriosclerosis and improving human immunity. After fermentation, phytic acid which affects the absorption of calcium, magnesium, iron and other elements in flour can be decomposed, thus improving the absorption and utilization of these nutrients by human body.

People with weak digestive function should eat more.

Fermented bread and steamed bread are beneficial to digestion and absorption, because enzymes in yeast can promote the decomposition of nutrients. Therefore, people with thin bodies, children and elderly people with weak digestive function are more suitable to eat this kind of food. Similarly, it is best to eat bread and other fermented pasta for breakfast, because the energy in it will be released soon, which will make people energetic all morning; But for people who want to lose weight, it is best to eat less steamed bread for dinner to avoid getting fat.

Self-raising flour can't increase nutrition.

When making dough, a small amount of sugar can be added to make yeast fully play its role, but it is best not to overdo it, otherwise it will inhibit the growth and reproduction of yeast. Generally, when the ratio of sugar to yeast is 1∶ 1 and the amount of yeast is 1.5%-2% of the weight of flour, the fermentation effect is the best.

Many people like to buy spontaneous flour or baking powder instead of yeast, which is convenient, but it loses a lot of nutrition. Because they are fermented with baking soda, not only can they not improve their nutritional value, but they will destroy the B vitamins in flour.