Too much has no effect on the body, but the smell of yeast is too strong. For people with indigestion, eating yeast is beneficial to digestion. The content of vitamin B in yeast is high.

Because the main component of yeast is protein, which accounts for almost half of the dry matter content of yeast, and the content of essential amino acids for the human body is sufficient, especially the content of lysine, which is relatively lacking in grains. On the other hand, it contains a large amount of vitamin B1, vitamin B2 and niacin. Therefore, yeast can improve the nutritional value of fermented foods.

Baking powder is a natural substance. Using too much will not cause bad results. It will only increase the fermentation speed and maybe add more nutrients. Therefore, for pasta novices, It is said that more and not less can ensure the success rate of dough making. Angel yeast and Danbaoli yeast are commonly used. Just buy whichever you encounter in the supermarket, and the effect will be good.

Approximate dosage ratio: for 500g of flour, use about 5g of dry yeast powder. But don’t be too dogmatic. Temperature, humidity, flour type, water temperature, etc. can all affect the time and effect of fermentation. You need to adjust it flexibly.