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Yeast powder generally refers to the inactive yeast protein, which is a powdered yeast body made of edible yeast processed by a specific process, and is widely used in the fields of biofermentation, nutritional health care, animal nutrition and so on.

Yeast has the following benefits to the human body:

1. Supplementary essential amino acids

Yeast's amino acid composition and the human body's closer to the human body, but also rich in the human body's essential amino acids of the 8 essential amino acids, so yeast powder can be used as an essential amino acid supplementation source.

2, supplemental vitamins

Vitamins as sugar, lipids, proteins and other nutrients metabolism enzyme coenzyme and play a metabolism regulation, such as thiamin can be used as a variety of decarboxylase enzyme coenzyme, pyridoxine in the conversion of amino acids and metabolism to play an important role in regulating the role of vitamin E and vitamin C has a good antioxidant effect. Yeast is very rich in a variety of water-soluble vitamins, so consuming yeast can supplement certain vitamins.

3, liver, liver

Yeast is rich in glutathione, which is a kind of glutamic acid, cysteine, glycine compounds with high nutritional value, it can promote liver metabolism, resistance to chemical liver injury, is an essential substance in the metabolism of the liver, in order to drink alcohol, for example, glutathione can accelerate the decomposition of alcohol in the liver metabolism, which can prompt the liver to break down alcohol faster. The liver can accelerate the decomposition of alcohol in the liver, which can prompt the liver to break down alcohol into water and heat more quickly.

4, weight loss, slimming

Yeast powder contains a large number of high-quality dietary fiber, supplementation of high-quality dietary fiber can increase the sense of satiety, so that people do not feel hungry, to prevent eating too much food (starch, fat), both to ensure adequate nutrition, but also to reduce fat and calorie intake; in addition to the expansion of dietary fiber after absorbing water to adsorb fat, thereby reducing the absorption of fat.

Expanded Information:

Yeast Role:

There are a number of ways to make pasta,

There are baking soda pasta and yeast pasta. The effect of these methods is the same, that is, by generating a large amount of carbon dioxide gas in the dough, and during steaming, the carbon dioxide is expanded by heat, so the pasta becomes fluffy and delicious. But the principles of the two methods are different. In the former method, it is a chemical process. Baking soda can seriously damage the B vitamins in the flour. Whereas yeast pasta is accomplished through the biological process of yeast fermentation and improves the nutritional value.

Yeast, which is divided into two types: fresh yeast and dry yeast, is an edible, nutrient-rich, single-celled microorganism, which is called an "inexhaustible source of nutrients" in nutritional science. In addition to protein, carbohydrates, lipids, yeast is also rich in a variety of vitamins, minerals and enzymes.

An experiment proved that every 1 kilogram of dry yeast contains protein, equivalent to 5 kilograms of rice, 2 kilograms of soybeans or 2.5 kilograms of pork protein content. Therefore, the nutrients contained in the steamed bread, bread than not flour cakes, noodles to be 3 to 4 times higher, protein increased by nearly 2 times.

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