THE MAIN NUTRIENT COMPONENTS OF THE BUNS INCLUDE CARBOHYDRATES, STARCH, PROTEINS, VARIOUS TRACE ELEMENTS, VITAMINS, ETC. THE WHOLE WHEAT BUNS CONTAIN ADDITIONAL DIETARY FIBRES. IN THE PASTA FERMENTATION PROCESS, YEAST GYPSIES PRODUCE ACID ENZYMES, DECOMPOSED ACIDS, INCREASING THE UTILIZATION OF TRACE ELEMENTS SUCH AS CALCIUM, IRON, MAGNESIUM AND ZINC IN FLOUR; LACTATE IS PRODUCED, MAKING VARIOUS MINERALS MORE AMENABLE TO LACTATE AND INCREASING THEIR UTILIZATION; AND VITAMIN B IS PRODUCED, INCREASING THE AMINO ACID CONTENT AND IMPROVING THE NUTRITIONAL VALUE OF BUNS。
