What are the principles of making bread and bread? What is the difference between yeast steamed bread and bread? What is the difference between yeast steamed bread and old steamed bread? What is the difference between flour made from flour and dried yeast? Netizen Hiromama-said: I recently learned to do gimmicks and paid attention to some things related to gimmicks. Some people on the Internet said that in fact, the steamed buns on the old side are not as good as those made by yeast, because there are a lot of messy bacteria in the old side, which may be bad for the stomach and the yeast is yeast. My first question is: Did these bacteria not all be killed during steamed steamed buns? Is it a mess of bacteria, Yeast, or can it affect the stomach? The second question is: Do you use old noodles as a steamed bun? If you want to put alkali on it, will it be better to leave it as a good yeast? Many other friends also asked: What is spontaneous powder? Does it make a gimmick like a traditional gimmick? What is the difference between steamed bread and yeast? These questions are too many and too complicated. Let's be clear from the first question to the question. The principle of making bread and bread Let's talk about how taro and bread are made, and why they are porous and why they have a special flavor. It turns out that holes in steamed buns and bread are remnants of carbon dioxide gas that was once abundant. And these gases are produced by yeasts such as baker's yeast. This bacteria can break down the monosaccharides such as trace amounts of glucose and fructose in the dough, turning them into carbon dioxide and alcohol, and at the same time produce traces of aromas. They do not degrade sucrose and starch very well, so adding yeast does not shrink the dough, nor does it eat the added sugar, making the dough unsweetened. The dough has a very unique gluten structure. It has good elasticity and can lock the gas in the dough structure. Therefore, during the fermentation process, the dough can expand under the influence of gas, and it will not easily collapse. The fermented dough is steamed in a pan or baked in an oven where the gas expands as it heats and the dough gradually becomes larger. After heating to a certain temperature, the starch gelatinizes, proteins degenerate, and the gluten protein is immobilized, that is, "cooked." At this time, one of the air holes was fixed in the structure of bread or bread. Even if the gas has run away, the shape will not change again. best portable nebulizer breathing treatment for baby Shenzhen Urion Technology Co., Ltd. , https://www.urionhealth.com