Yeast is a natural unicellularmicroorganisms used for baking bakery products, as well as for obtaining beer and wine. It is through their participation that the dough loosens. This process contributes to improving the taste of the finished product. Enzymes of yeast cause alcohol fermentation in the dough. The result of this reaction is the production of oxygen dioxide. This element also contributes to giving the test a porous structure, loosening it. During their life, unicellular organisms consume sugar, thereby promoting its transformation into carbon dioxide and alcohol. The dough, as a result of this process, acquires a bubbly loose texture and a characteristic sour taste.
Yeasts are living microorganisms.In this regard, you should not water them with water, which temperature exceeds fifty degrees, and also several times frozen. Microorganisms, of which yeast consist, can not stand such procedures and die.
The modern food industry produces three types of products designed for baking bakery products. They include:
- Pressed fresh;
active dry yeast;
- Instant (high-speed).
Pressed yeast is a fresh product.They have a light color, which has a grayish or yellowish hue. A characteristic sign of the freshness of this product is the absence of plaque, as well as various types of bands and dark spots on the surface. In this yeast should have a specific smell, remotely reminiscent of fruity. Before use, the necessary part of the product is dissolved in a warm liquid.
Dry yeast can take the form of grains,vermicelli, granules or powder. On sale there may be a mixture of all these species. The color of such a product is usually light brown or light yellow. Dry yeast can be produced in the form of active or high-speed products. Their difference lies in the drying mode and the methods of application.
Active dry yeast is available in the form of granules,having a circular shape. In order to activate the microorganisms present 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, is mixed with flour and all the ingredients necessary for the preparation of baked goods.
Instant (fast acting) drymicroorganisms do not need an activation process. Such yeast is mixed with flour without pre-softening in the liquid. This greatly speeds up the process of kneading the dough itself.
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 the influence of alcohol on them. The microorganisms contained in this product are bred for the purpose of obtaining quality home-made alcohol. Its taste, according to the experts, is an order of magnitude higher than the taste of the moonshine made on the basis of ordinary baker's yeast.
