Yeast - What is yeast?

What is yeast?

The yeast Saccharomyces cerevisiae from a cell organism increases rapidly when sugar is added to a humid environment. A pound of yeast contains 3,200 million yeast cells! The yeast grows starch, glucose, a simple sugar converts. This process is fermented sugar is converted into alcohol and carbon dioxide. Carbon dioxide increases the bakery to generate light, fluffy texture.

Natural yeast is also an essential part of the development of beverages alchoholic

, Beer and wine., But that's another story ... The minimum alcoholic product in cooking and baking burn in the heat died.

The perfect yeast growth temperature is 100 to 115 ° C, but for propellant, the optimum temperature of 80-95 ° F. When the yeast grows too fast, large bags of bubbles in the final product.

Yeast begins to die at 120 degrees F. Therefore, it is important that your yeast dough in a place where the temperature is regulated. Half an ounce of yeast 4 cups flour grow to about 1-1 / 2-2 hours under ideal conditions. You need to test your yeast to ensure that it is possible, before you is in a recipe. To check this, mix a bit of a quarter cup of warm water with 1/4 teaspoon sugar. It should start to bubble and ferment in about 5-10 minutes. Otherwise, the yeast is consumed and must be disposed of.

Salt inhibits the growth of yeast. Never mix the yeast in salt water. As much as tap water goes through a filtering process, the salt used as a fining agent / dry cleaning, many cooks use only distilled water to a boil. However, if you cook and find their growing dough in the hot season, add a little more salt can control the uncontrolled growth of yeast.

Most yeast are sold in disposable containers and large containers and active dry yeast known. Compressed yeast is not as widespread, but may default tablespoon dry yeast be used for the low report of a cake of compressed yeast. If dry yeast stored in an airtight packaging in a cool, dry place, it is not necessary to refrigerate. The yeast should always at room temperature, to start a counter. Standard disposable packaging contain about 2-1 / 2 teaspoon (4.1 oz) granulated yeast.

Is now available on the market is increasing rapidly dry yeast, which is a particle of the conventional yeast and thus accelerated almost fifty percent, often eliminates the need for a second period of the active dry farming. It can be used interchangeably, Measure for Measure, with the active dry yeast. The best method for the use of this yeast directly mixed with the dry ingredients before addition of the liquid, instead of adding a heated liquid, and then adding the dry ingredients.

Note that the fresh compressed yeast by 70 percent moisture exists and stored in the refrigerator. Compressed yeast is highly perishable fresh, unlike active dry and loses its vitality within 2 weeks, even when stored in the refrigerator in an airtight container . Compressed yeast can be stored in the freezer, but it must be thawed at room temperature, then used immediately. Fresh yeast pill is hard to find in the United States.

The dry yeast has become the norm for him to stay in the pantry. However, should the dry yeast in an airtight container, stored protected without fear of moisture, and whoever loses his life over time. Use two teaspoons of dry yeast to 2.3 oz cake compressed yeast as a substitute.

Yeast measures should also be set at higher altitudes. Again, it will take experimentation on your part to the altitude.

Why knead bread yeast necessary? Yeast cells evenly in the dough, so that no excess, uneven. Designed kneading company also gluten structure that provides the framework for the carbon dioxide bubbles.

The yeast fermentation no properties, but with the nutritional product that is rich in Vitamin B, it is of course be used in the manufacture of beer added.

The salt and sugar in the yeast bakery products

Although salt inhibits the growth of yeast ensures a solid crust and a finer crumb, and adds flavor.

Sugar are not significantly raised for the baked products, but they make the product more delicate due to the displacement of coagulation proteins, so that the batter / dough to a larger volume before frozen in ecstasy of cooking and adding flavor. If too much sugar is used, it may slow the growth of the yeast due to the low height. Sugar salt ratio heights product for a satisfactory end.

Learn more about fermentation:

• What is yeast?
• What is baking soda?
• What is baking soda?
• What is yeast?
• leavener history
• Income yeast bread
• Recipes Bread Machine
• All bread recipes
_{Peggy Trowbridge Filippone start cooking yeast Photo © 2009, licensed to About.com, Inc.}

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