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Common Fermentation Methods for Flour

Release time:

2025-08-02

In daily life, flour needs to be fermented before making steamed buns. The common methods include baking soda fermentation, old dough fermentation, and yeast fermentation—each with unique characteristics.

1. Baking Soda Fermentation
Steamed buns made with baking soda are soft and taste good. However, baking soda severely damages B vitamins in flour. Since B vitamins in our daily diet mainly come from grains, many nutritionists strongly oppose using baking soda for steaming buns.

Baking soda is commonly known as edible alkali. It is widely used in snack stalls and porridge shops: it shortens the porridge-cooking time and makes thin porridge look thick and creamy. Unfortunately, it also nearly eliminates B vitamins in rice.

2. Old Dough Fermentation
Old dough fermentation is better than baking soda fermentation, as it does not damage the original nutrients in flour. During fermentation, phytic acid in flour is broken down—this acid inhibits the absorption of minerals like calcium, iron, and magnesium. By breaking down phytic acid, old dough makes these nutrients more easily absorbable by the body. For this reason, this method is still popular today.

3. Yeast Fermentation
Yeast fermentation is highly recommended by nutritionists. Steamed buns made with yeast are not only delicious but also highly nutritious.

Yeast—available as dry yeast or fresh yeast—is a single-celled microorganism. It is edible and nutrient-dense, containing carbohydrates, proteins, fats, minerals, vitamins (especially B vitamins), enzymes, and beneficial minerals like selenium and chromium.Today, yeast fermentation is the most widely used method for flour fermentation.

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