Yeast is a single-cell fungal microorganism strain that is a microbial leavening agent that is beneficial to the body. The principle of dough proofing is that the yeast completes metabolism in the dough, producing nutritional and flavor substances that are beneficial to human body digestion and absorption, and producing CO2 gas. Under a certain temperature and humidity, the dough allows the yeast to fully breed and flatten, promoting the dough's expansion. The whole process of expansion. In the northern region, steamed buns and pancakes are the most common meals. Among them, steamed steamed buns are also pioneering and innovative. From yeast steamed buns to yeast steamed buns, people's behavior has undergone earth-shaking changes in a few decades.

When it comes to steaming steamed buns, it seems to be a thing for the older generation. Not many young people can steam it well. One of the most common problems we have is that the steamed buns steamed with yeast are sour and have no flavor of wheat flour. They can be described as difficult to swallow. Because the function of moisture and heat in baking powder will cause a chemical reaction and release carbon dioxide, the resulting gas will turn into small bubbles remaining in the bread and steamed buns. In other words, bread and steamed buns often bulge because of these small bubbles.

The basic principle of flour fermentation is: when the dough is at a certain temperature and humidity, the yeast is allowed to fully breed and expand, thus promoting the entire process of dough expansion. When the yeast converts flour into sugar and consumes it under the conditions of aerobic exercise in the internal structure of the dough, carbon dioxide gas will be released. At this time, the volume of the dough will increase and it will rise. The principle of yeast: Under suitable conditions, the fermented feed produces carbon dioxide gas in the dough, and then deforms through heat to make the dough soft and delicious. Yeast is a kind of bacteria that lives in people's surrounding environment.

Like fruits and vegetables, they contain human gas. Nowadays, most industrial yeast is obtained from air. Dry yeast is in dormant mode. When the vacuum preservation is turned on, it absorbs air or moisture in our bread dough and gradually wakes up to breed and grow. During the growth process, the yeast will digest and absorb the sugar in our dough as its own nutrients. At the same time, carbon dioxide, ethanol and strange smell are produced. During the growth and fermentation process, the yeast will also convert human sugar starch into glucose water, which is conducive to human absorption and digestion.