Yeast is a fungus that, when added to the dough, produces carbon dioxide gas through its own metabolism, which is often called fermentation.In the past, old flour was often used to ferment, mainly relying on wild yeast and some miscellaneous bacteria. The dough produced often contained organic acids which made it sour. Baking soda was needed to neutralize the sour taste.The metabolites of hybrids and added baking soda may introduce harmful ingredients or destroy nutrients.
The active yeast commonly used nowadays is of high purity and produces few acidic substances. At the same time, the yeast itself is composed of protein and carbohydrate, and is rich in B group vitamins and other microelements such as calcium and iron, which has high nutritional value.
Yeast, as a dough fluffy agent, needs enough time and temperature to produce carbon dioxide, but the temperature higher than 40 degrees Celsius may kill yeast, affecting the fermentation effect.Yeast is a safe and beneficial food fluffy agent, but sometimes its fluffy effect is not as good as baking powder, according to the characteristics of different pasta and specific recipes select the appropriate fluffy agent.
Yeast growth of optimum temperature between 26 ~ 28 ℃, the optimum temperature for 28 ℃.Therefore, should control the fermentation chamber when the dough to wake hair below 30 ~ 32 ℃, the temperature of the yeast multiply, for the dough to wake hair accumulate power.The activity of yeast is enhanced with the rising of temperature, gas production is also a large increase, the dough temperature reaches 38 ℃, reached the maximum gas production.As a result, the dough fermentation temperature control best between 36 and 40 ℃.Temperature is too high, more than 60 ℃ yeast dies, and also easy to produce bacterial.Ph yeast grows well in acidic environment and its activity decreases greatly under alkaline condition.The optimum pH value of dough should be controlled between 5 and 6 during yeast fermentation.
How to choose yeast
1.Pay attention to the date of production, the yeast should be selected within the shelf life;
2.The yeast with hard packaging and the active dry yeast with vacuum packaging are selected. If the packaging bag becomes soft, air will enter it and the vitality will be reduced.
3.Pay attention to the differences in yeast species. Some yeasts have high sugar type and low sugar type, and the words "high sugar type" or "low sugar type" are usually printed on the package.
Related Industry Knowledge
- The name and introduction of brewer's Yeast powder
- Principle of reducing beer yeast powder
- Wine Yeast Powder Diet eating method
- Beer Yeast powder and beauty
- Homemade Beer Yeast Powder mask
- Beer yeast powder and diabetes mellitus
- Beer Yeast powder and cancer
- Beer yeast powder and high pressure
- Beer yeast powder and anti-aging
- Beer yeast powder and liver protection
- The Yeast You Don't Know
- Usage of Dry Yeast for Steamed Bun
- Market Analysis of Yeast Powder
- Brewer Yeast’s Function
- Development Process of Yeast
- Influence on Yeast While Making Bread
- Knowledge Related to Nutritional Yeast
- The Effect of Natural Nutritional Yeast
- Application of Yeast Extract In Food Industry
- About Beer Yeast