1. You don't need yeast to make gluten. Just prepare flour and salt. The main function of yeast is to loosen dough, which is often used in steamed bread and bread.

2. Yeast is a beneficial microorganism. Under certain conditions, they can multiply in large numbers. If yeast is added to the dough during kneading, the yeast will blend into the dough and then multiply.

During the propagation of yeast, a large amount of carbon dioxide gas will be produced, which will make the dough loose.