In daily life, the flour must be fermented before steaming the steamed buns. The common fermentation methods include baking soda fermentation, old noodle fermentation and yeast fermentation. They each have their own unique characteristics. The following three are introduced by Shandong Flour Company. Kind of fermentation method.

　　 Fermented with baking soda, the steamed buns are not only soft and taste very good, but the baking soda will seriously destroy the B vitamins in the flour. In our daily diet, the vitamin B group needed by our body is mainly obtained from food, which makes the steamed buns fermented with baking soda will be strongly opposed by many nutritionists. Baking soda is the soda noodles we often say. This substance is often used in many food stalls and porridge shops. It can shorten the time for making porridge and make the porridge with few rice grains look sticky, but it also It also destroys the vitamin B family in rice.

　　 Old noodle fermentation seems to be better than baking soda, it does not destroy the original nutrients in the flour. After fermentation, the phytic acid contained in flour can be decomposed. Phytic acid hinders the absorption of calcium, iron, magnesium and other elements, which makes it easier for the body to absorb and utilize these nutrients. So people now also use this fermentation method.

　　 Yeast fermentation can be said to be a flour fermentation method recommended by nutritionists. The steamed buns not only taste good but also have high nutritional value. There are two types of yeast, dry yeast and fresh yeast, which are single-celled microorganisms. Yeast itself is edible and rich in nutrients. Yeast not only contains: carbohydrates, protein, fat, but also rich in minerals, vitamins and enzymes, especially the B vitamins. In addition, yeast also contains selenium, chromium and other minerals that are beneficial to everyone's health. It is a fermentation method commonly used by people now.