Dry yeast: types and application

Yeasts are natural single-celled microorganisms 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, the temperature of which 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 mold deposits, as well as various types of bands and dark spots on the surface. At the same yeast should have a specific smell, remotely resembling fruit. Before use, the necessary part of the product is dissolved in a warm liquid.

Dry yeast can be in 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 round shape. In order to activate the microorganisms contained in the product, it is necessary to first dissolve it in the liquid. In order to knead the yeast dough, the dry yeast, softened in water, is mixed with flour and all the ingredients necessary for preparing the baked goods.

Instant (fast-acting) dry microorganisms do not need an activation process. Such yeast is mixed with flour without prior softening in the liquid. This greatly speeds up the very process of kneading the dough.

The food industry also produces alcoholic yeast. This product is designed for the production of moonshine at home. Such yeast can cause the most active fermentation processes due to the fact that they do not break down from 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.