Eating too many foods rich in purines for a long time is the main cause of increased uric acid in the blood and causing gout. In daily life, food is divided into three levels: rich in purines, average purines and low purines.
In terms of purine content alone, 100 grams of enzyme contains up to 559 mg of purines, which is truly a high group. But in reality, the amount of enzyme used in cooking is very small, only about 5 grams is enough to increase 1kg of flour. With a diet of about 100 grams of flour per meal, the amount of purines from fermentation is almost insignificant. Therefore, eating fermented bags in moderation does not increase uric acid or cause gout.
In terms of uses, enzyme and baking soda both help the dough bloom, but the conditions for use are different. Enzyme is suitable for bread, bread, steamed bread... cakes with little or no sugar, oil.
Baking soda/bowl is suitable for cakes, baked goods with a lot of sugar and oil. If fermented in these cakes, sugar and oil will inhibit the fermentation, preventing the dough from blooming.
Enzyme also contains protein, carbohydrates, B vitamins, calcium, zinc... to help retain vitamins in wheat flour and increase nutritional value of the dish. Therefore, using fermentation to make flour is a good choice for housewives in daily cooking.
