Yeast Powder

Yeast's primary function is fermentation, causing dough to rise and giving foods a fluffy texture. It is also a food additive.
1. Fermentation
This is the most common use of yeast, primarily altering the texture and flavor of food through microbial activity.
Flat-based fermentation. When making steamed buns, bread, and dumplings, yeast breaks down sugars in the dough at a suitable temperature, producing carbon dioxide gas. This gas is trapped by the gluten, causing the dough to rise, ultimately creating a soft, porous texture.
Flavor enhancement. During the fermentation process, yeast also produces small amounts of alcohol and organic acids. These interact to give pasta its distinctive wheaty aroma and fermented flavor.
2. Nutritional supplementation
Yeast is a good source of natural B vitamins (such as vitamins B1, B2, B6, and folic acid). These vitamins are involved in energy metabolism and have certain effects on the nervous system and skin health.
It also contains high-quality protein and is rich in minerals such as selenium and zinc.