The nutritional value of old noodle steamed buns: the main ingredients include 75% carbohydrate, 10% protein, B vitamins, etc.

Effects of Laomian Steamed Buns: 1. Prevent and treat beriberi and peripheral neuritis; 2. Improve and treat symptoms of physical weakness, spontaneous sweating and night sweats; 3. Reduce the content of estrogen in the blood, prevent and treat breast cancer ; 4. Relieve women’s menopausal symptoms.

Lao Noodle Fermentation Lao Noodles (also known as old fertilizer, noodle fertilizer, old starter, etc.) fermentation is a relatively primitive fermentation method. It relies on wild yeast and various miscellaneous bacteria (lactic acid) from the air. bacilli, acetobacter, etc.) to make the dough expand. These bacteria and other miscellaneous bacteria will inevitably produce some substances and ingredients that are harmful to the human body. The bad sourness produced by fermentation of old noodles must be neutralized by adding alkali. The amount of alkali added is not easy to control: too little alkali added will make the flour products sour and affect the quality; too much alkali added will combine with the isoflavone pigments in the flour, causing the noodles to turn yellow, and the addition of alkali will seriously affect the quality. Destroy the B vitamins and other nutrients in the dough. Fermentation of old noodles takes a long time, is time-consuming and unhygienic, and destroys nutrients. This method should be eliminated.

Yeast fermentation yeast is a pure biological fermentation agent obtained by pure culture and processing of yeast strains through molasses and other nutrients. It can improve the nutritional value of fermented foods. Adds flavor to fermented foods. The fermentation of yeast dough produces amino acids, oligosaccharides, esters, alcohols, acids and other substances, giving steamed buns and steamed buns a pure and soft flavor. Therefore, fermented steamed buns are more nutritious.