Yeast is a natural single cell.microorganisms used for baking bakery products, as well as for obtaining beer and wine. It is thanks to their participation that the dough is loosened. This process helps to improve the taste of the finished product. Yeast enzymes cause alcohol fermentation in dough. The result of this reaction is the production of oxygen dioxide. This element also helps to give the dough a porous structure, loosens it. During their life, single-celled organisms consume sugar, thereby contributing to its conversion to carbon dioxide and alcohol. The dough, as a result of this process, acquires a bubbly loose texture and a characteristic sour taste.
Yeast is a living microorganism.In this regard, they should not be doused with water, the temperature of which exceeds fifty degrees, and also frozen several times. Microorganisms that make up the yeast, such procedures do not survive and die.
The modern food industry produces three types of product intended for baking bakery products. These include:
- pressed fresh;
- active dry yeast;
- instant (fast).
Pressed yeast is a fresh product.They have a light color that has a grayish or yellowish tint. A characteristic sign of the freshness of this product is the absence of mold deposits, as well as various types of streaks and dark spots on the surface. In this case, the yeast should have a specific smell, vaguely reminiscent of fruit. Before use, the necessary part of the product is dissolved in a warm liquid.
Dry yeast may be in the form of grains,vermicelli, granules or powder. Mixtures of all these types can be on sale. The color of such a product is usually light brown or light yellow. Dry yeast can be produced as active or fast-acting products. Their difference lies in the mode of drying and methods of application.
Active dry yeast is produced in the form of granules,having a round shape. In order to activate the microorganisms in the product, it is necessary to first dissolve it in the liquid. In order to knead the yeast dough, dry yeast, softened in water, mixed with flour and all the ingredients necessary for the preparation of baking.
Instant (fast) drymicroorganisms do not need an activation process. Such yeast is mixed with flour without first softening in a liquid. This greatly accelerates the process of kneading the dough.
The food industry also producesalcohol yeast. This product is intended for the production of moonshine at home. Such yeasts are able to cause the most active fermentation processes due to the fact that they are not destroyed by exposure to alcohol. The microorganisms contained in this product are derived for the purpose of obtaining high-quality home-made alcohol. According to experts, its taste is an order of magnitude higher than the taste of moonshine, made on the basis of ordinary baking yeast.
