Benefits of Yeast

The greatest benefit of yeast is that it makes the breads we eat soft and puffy. While yeast is used in bread making, it reaction the starch in flour and causes glucose formation. With the digestion of glucose, carbon dioxide and alcohol emerge. The carbon dioxide form release in the dough and creates bubbles. Thus, the phenomenon known as oven spring takes place. When the dough is put into the oven for cooking, the water, carbon dioxide and alcohol that encounter the heat leave the dough. And what remains is a soft, puffy, swelled bread.

Yeast contains minerals such as magnesium, potassium, zinc, iron. Its amino acid values are extremely high and it is rich in B vitamins. It is an extremely important and beneficial food source for those who do heavy work, those who work with physical strength or sportsmen / women. Although we are not used to it, it can be used by adding to milk or by adding to cold dishes such as salads. In addition, vitamin B9 in yeast is good for anemia. It contributes to the development of the baby in pregnant women. As it is known, B vitamins are good for many diseases from the nervous system to stomach problems. Especially in stressful situations, serious disorders occur in the stomach, which is called the second brain. Since the B vitamin balances the nervous system, it reduces this stress, which eliminates the factors that trigger stomach disorders.

In addition, yeast can be applied directly to the skin. Studies have shown that it is good for skin wrinkles and cleans dead cells. It can also be used as a hand cream and has a softening and soothing effect.

Yeast, a new feature of which is discovered every day, is also used by scientists for many types of research thanks to its similarity to human DNA.

Yeast, which entered our lives thousands of years ago and whose benefits we know and perhaps we will learn in the future, still serves humanity.