Yeast fermentation makes pasta taste better and improves the nutritional value of dough.
After fermentation, phytic acid which affects the absorption of calcium, magnesium, iron and other elements in flour can be decomposed, thus improving the absorption and utilization of nutrients by human body.
Yeast produces a large amount of carbon dioxide in dough fermentation, which remains in the network structure due to the formation of gluten network structure, making the baked food tissue loose and porous and increasing its volume.
Yeast can also increase the spread of gluten, so that the carbon dioxide produced in the fermentation process can remain in the dough and improve the gas holding capacity of the dough.
Dough undergoes a series of complex biochemical reactions during fermentation, resulting in the unique fermentation flavor of bread products. At the same time, the unique aroma of bread products and the strong appetizing baking aroma were formed.