Yeast fermentation refers to the process in which human beings prepare microbial cells themselves, or direct metabolites or secondary metabolites with the help of yeast's life activities under anaerobic conditions. Fermentation is sometimes written as fermented yeast, and its definition varies from place to place.

fermentation usually refers to some kind of decomposition process of organic matter by organisms. Fermentation is a biochemical reaction that human beings came into contact with earlier, and now it is widely used in food industry, biology and chemical industry. It is also the basic process of bioengineering, namely fermentation engineering.

Extended information:

Making dough with yeast:

These methods have the same effect, that is, by generating a large amount of carbon dioxide gas in the dough, carbon dioxide expands when heated during cooking, so the pasta becomes soft and delicious. But the principles of the two are different. In the former method, it is a chemical process. Baking soda will seriously destroy the B vitamins in flour.

Yeast leavening is accomplished through the biological process of yeast fermentation, and the nutritional value is improved. Yeast is divided into fresh yeast and dry yeast. It is an edible and nutritious single-celled microorganism, which is called "inexhaustible nutrient source" in nutrition.

Besides protein, carbohydrates and lipids, yeast is also rich in vitamins, minerals and enzymes. Experiments have proved that the protein content in each kilogram of dry yeast is equivalent to the protein content in 5 kilograms of rice, 2 kilograms of soybeans or 2.5 kilograms of pork. Therefore, the nutritional components contained in steamed bread and bread are 3-4 times higher than those of cakes and noodles without dough, and nearly 2 times higher in protein.

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