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The Division Reason Of Low-sugar Yeast
- May 21, 2018 -

Yeast is a single cell fungal microorganism, which has a biological life activity phenomenon. In the fermentation process, the life activity of yeast is in a vigorous period, whether the required gas production can be achieved in this period, depends on the yeast survival in the optimum environment that it needs. Because there are half of the cell membranes outside the yeast cells, the concentration of the external matter will affect the activity of yeast cells. In the bread production of sugar, salt and other raw materials, will produce osmotic pressure. High osmotic pressure, will cause the yeast in the protoplasm and water will seep out of the membrane, resulting in yeast cell wall separation, so that yeast can not maintain normal growth until death. But the tolerance of different yeast to osmotic pressure difference is very large: some yeast is very low sugar resistance, suitable for the formulation of sugar-free or low-sugar staple food breads, steamed bread and so on; some yeast is high in sugar-resistant, suitable for making dessert bread with high sugar. The addition of sugar in the dough more than 7% (in flour), the yeast activity is inhibited, less than 7% of the effect of promoting fermentation. Generally, sucrose, glucose and fructose have greater osmotic pressure than maltose.