One of the baking ingredients – yeast
Yeast is a single-celled microorganism, containing about 50% protein, high amino acid content, rich in B vitamins, rich in enzymes and a variety of physiologically active substances with high economic value. Humans have been using yeast to make food thousands of years ago. In baking, yeast is an indispensable fermenting substance in making bread and pasta. Only well-fermented bread will have a good taste.
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Type of yeast:
Generally speaking, yeast is divided into fresh yeast and dry yeast.
Compared with dry yeast, fresh yeast has the advantages of more living cells, fast fermentation speed, sufficient fermentation flavor, and low cost of use. Some bakeries often choose fresh yeast for fermentation. However, the preservation requirements of fresh yeast are high, the method of use is more particular, and the storage time is very short, and it is not easy to find in the market, so it is not recommended to use it for small-scale production at home.
Compared with fresh yeast, dry yeast has a longer storage time and is easier to use, making it more suitable for home production. However, dry yeast is divided into active dry yeast (active dry yeast) and instant yeast (instant yeast). The difference between the two is that the former needs to be soaked in an appropriate amount of water to activate it before use, while the latter can be directly added to the material for use. , without activation.
Active dry yeast can activate dormant yeast cells through warm water. When using it, it should be noted that: generally, put active dry yeast in warm water (40°C-44°C) that is 5-10 times the amount of yeast for 10-20 minutes of pre-fermentation, and then stir well. Active dry yeast is sensitive to temperature, too hot or too cold water will damage the yeast, thereby reducing the fermentability; sometimes 1.5-3% sugar is added to the dissolved warm water to speed up the dissolution of the yeast and enhance the initial fermentation of the dough If you choose this method of adding sugar and dissolving, you need to use the solution within 20 minutes after the yeast dissolves; the container used for dissolving should not be too small to ensure that the bubbles produced by the yeast liquid will not overflow. Active dry yeast has a significantly slower fermentation rate than fresh yeast. It takes longer to achieve the same state as fresh yeast. If calculated according to the moisture contained, about 1/3 of the amount of fresh yeast for dry yeast is enough, but because the activity of dry yeast becomes lower during the drying process, and there are dead cells at the same time, the amount is generally increased to 1 /2 or so