Usage of steamed bread with yeast powder: according to the instructions. Put the yeast in a bowl, add a spoonful of sugar and melt it in warm water. Pour into the flour and knead until the flour is slightly soft. Cover it with a damp cloth and put it in a warm place. When the volume becomes larger and there are a lot of small bubbles on the surface, it will be fine. Cover the steamed bread with a dry towel and let it stand for 20 minutes. Drain the water in the steamer and steam for 15 -20 minutes.
Make a mask: put tofu in a bowl and grind it, add yeast powder and make it into a paste. Let the mask stand for one night, let the tofu and yeast powder fully blend, and use it again the next day, and the effect will be doubled. Apply the cream mask evenly on your face with your fingertips, massage in circles from the inside out for 5 minutes, then apply it statically for 15 minutes, and finally wash it with warm water.
Weight loss: add 10g instant yeast powder to soybean milk, and mix well to serve. Very useful. Instant yeast powder not only has the effect of slimming, but also has the effects of supplementing physical strength, conditioning the stomach and beautifying.
Fermentation method of baking powder
There are generally three fermentation methods for making fermented dough: old yeast, fresh yeast and baking powder. Fresh yeast and baking powder are commonly used in families. Pay close attention to the content of aluminum in baking powder. If the aluminum contained in food exceeds the national standard, it will do harm to human body.
Both yeast and baking powder have the function of fermentation, but they are essentially different.
Yeast is a pure biological bulking agent and an active microorganism, which is harmless to human body. Chemical baking powder is a kind of chemical expanding agent, which generally refers to baking soda (sodium bicarbonate), smelly powder (ammonium bicarbonate), alum (aluminum potassium sulfate or aluminum potassium sulfate, S.A.S), baking powder and other substances.
Classification of chemical expansion agent for baking powder
baking powder
1, baking soda (sodium bicarbonate,): Under the action of acidic substances contained in food, baking soda can be decomposed into sodium ions, water and carbon dioxide gas, which can play the role of fluffy food. However, the reaction of baking soda releasing gas needs the existence of acidic substances and can be completed in a short time. The initiation of the reaction is difficult to control, and excessive dosage will produce bitter or astringent taste. For these reasons, baking soda is rarely used as a filler alone, but is usually used as one of the components of composite fillers.
2. Odor powder (ammonium bicarbonate): Odor powder is generally used when a large amount of gas needs to be generated quickly. The odorous powder will decompose into water, ammonia and carbon dioxide gas under heating or acidic conditions. Due to the rapid release, there is little ammonia residue in the finished product, so there will be no smell of ammonia in the finished product. Because stinky powder is easy to separate and release ammonia gas (this is the origin of the name of stinky powder) and loses its function, it is difficult to preserve, and it is rarely used in general families. Use stinky powder when baking peach cakes or some biscuits.
3. Alum (aluminum potassium sulfate or aluminum potassium sulfate, S.A.S): The commonly used alum is actually an acidic mixture. When it reacts with the inherent or added ingredients of food, such as baking soda, it will release gas and play a fluffy role. Generally, it is also used as an acidic component of composite expansive agent. It is characterized by rapid reaction at high temperature. A common example is fried fritters.
4. Baking powder: it is a kind of compound swelling agent with many kinds. Generally solid alkali is mixed with acid powder. Under dry conditions, they do not contact or react. Once they meet water, they will dissolve and contact, and the reaction will release gas. Baking soda is commonly used in solid alkali powder, and tartar and phosphate (such as calcium phosphate and sodium pyrophosphate) are used in solid acid powder, and their reaction speed is very fast. In addition, alum (S.A.S) is used as solid acid, and the reaction speed is much slower, but it is very fast at high temperature. Alum is usually found in double-effect baking powder. Double-effect means that baking soda reacts with fast solid acid (such as tower powder) after adding water and flour to release the first batch of gas. At this time, alum and baking soda basically do not react, but when heated, alum and baking soda are heated to release the second batch of gas, which is called double effect. Double active baking powder is very common in the market. Some spontaneous flour is also mixed with baking powder, which needs to be baked quickly after adding water. Because baking powder is easy to store and control, it has become the most commonly used expansion agent at present, and most west points use baking powder.
5, the harm of chemical expansion agent:
Because the reaction products of baking soda and smelly powder (carbon dioxide and ammonia) are also the products of human metabolism, as long as they are not used excessively, they will not cause obvious health problems, but will destroy some nutrients such as vitamins in food. Alum and baking powder both contain aluminum. Many international reports point out that aluminum is closely related to Alzheimer's disease, and it can also reduce memory, inhibit immune function and hinder nerve conduction. Moreover, aluminum is discharged from the human body slowly, so the use of alum and baking powder should be strictly controlled in food, and foods containing aluminum should be eaten as little as possible.
Biological expansion agent
yeast
Yeast is a unicellular facultative anaerobic eukaryote. After adding dough, it can produce carbon dioxide gas through its own metabolism to achieve the purpose of fluffy. This process is usually called fermentation. In the past, dough was often fermented by old noodles, mainly relying on wild yeast and some miscellaneous bacteria. Dough often contains organic acids, which make it sour, so baking soda is needed to neutralize the sour taste. Metabolites of miscellaneous bacteria and added baking soda may introduce harmful components or destroy nutrients. However, the active yeast widely used in modern times has high purity and rarely produces acidic substances. At the same time, yeast itself is composed of protein and carbohydrates, rich in B vitamins and other trace elements such as calcium and iron, and has high nutritional value. As a pasta bulking agent, yeast needs enough time and temperature to produce carbon dioxide.