Calories: 280kcal/100g
Benefits: Liver protection, enhanced immune function, improved flavor, bioplasticity, dough expansion effect
Introduction: Yeast is a single-celled facultative anaerobic eukaryotic microorganism. It belongs to the category of biological leavening agents and can survive in both aerobic and anaerobic conditions. The yeast cell contains proteins, fats, carbohydrates, and B-vitamins, making it highly nutritious. It can ferment sugars into alcohol and carbon dioxide and is found throughout the natural world. Yeast is a typical heterotrophic facultative anaerobe and can survive in both aerobic and anaerobic conditions. It is a natural fermenting agent. The partnership between yeast and humans has a history of thousands of years. Over 4,000 years ago, ancient Egyptians used fermented bread as a staple food during the construction of the pyramids. Ancient Chinese people used yeast starter cultures to brew wine, although they didn’t know at the time that yeast played a crucial role. In the 17th century, Antonie van Leeuwenhoek discovered yeast through a microscope, initiating the scientific utilization of yeast by humans. Yeast is primarily used in dough fermentation, where it produces carbon dioxide, which is retained by the gluten network formed by the dough, resulting in increased volume and a soft, porous texture. In addition to producing carbon dioxide, yeast also has a softening effect.