Yeast is ... Benefits, harm and composition of yeast. Recipe for homemade yeast

Yeast mixtures are widely used in the bakery, brewing industry. It is a valuable product, rich in proteins, minerals, vitamins. Yeast is also a rich source of iron and useful microorganisms. The product alleviates pain in neuritis, increases the body's defenses.

History of yeast

For the first time, yeast began to be used in Egypt. It was there in 6000 BC. E. From the product began to brew beer. By 1200 BC. E. The Egyptian people learned to bake yeast rolls. The yeast mixture has different sources. Brewer's yeast is a product derived from hops. The strongest type is serum - a by-product obtained as a result of processing milk, cheese. In Switzerland and Germany on herbs prepare liquid yeast. The product is also made on the basis of oranges, grapefruits, honey drink.

Bakery yeast

This type of product appeared before the war began. This is the so-called gray yeast. In Russia, scientists have repeatedly studied the nature of yeast and stumbled upon a very interesting fact. The German sources contained information that they were grown on human bones. However, specialists were not allowed to copy these documents, so they remained classified. From time immemorial, baked bread has been baked in Russia for a long time. Subsequently, the leaven used to make buns was replaced by yeast. A new product saved the time of bakers. Now they did not have to demonstrate special skills to bake a delicious, lush and fragrant loaf. With the yeast, bread was cooked for almost everyone. Therefore, they were withdrawn to speed up bakery production. Now baker's yeast is an artificially derived fungus that can withstand high temperatures. When baking, it does not die.

Technology of preparation

First, the "gray yeast" is grown in a special laboratory. Gradually, food is added to them and the products of vital activity are removed. Mass yeast is collected gradually. For 14 days you can grow about 100 tons of yeast milk. After the yeast mass grows, it is processed. The processing process includes filtration, compacting, drying or freezing. Due to these processes, liquid, active dry, compressed or semi-dry frozen yeast is obtained.

Leaven or baker's yeast?

Leaven is a piece of dough, which began to wander independently as a result of getting into it yeast. In the dough, yeast particles come from the external environment (water, flour, dust, etc.). But there are also occasional lactic acid bacteria, yeast cells, which, after getting into the environment, begin to multiply actively. When there are a lot of them in the test, it can be used as a starter. It allows you to ferment the bulk of the test. Thus, bread, prepared on leaven, is also considered a yeast. Industrial yeast for the dough is obtained from various sources: natural and artificial. Most manufacturers prefer the latter option. The hostess also has a choice: to use fast yeast or to trust in "random" yeast cells.

Bakery yeast: benefit or harm?

Yeasts are fungi. In addition to harmless fermentation, they can affect individual organs, tissues, causing fungal infections, allergies. This applies to individual fungi, which include fungi-saprophytes (rot). If you look at the composition of baker's yeast, you can be horrified. They contain so many chemical additives "E"! What are only the names of "building lime", "formalin chemical"! However, consumers should be aware that these are not basic, but auxiliary substances. Most of them are used in the production of yeast. Many of the ingredients listed on the packaging are needed for making yeast substrates. Other components are needed to create the optimal acidity of the medium necessary for the growth, multiplication of cells. Some of the ingredients indicated on the yeast package are used to process the premises where the final product is grown. Therefore, GOST is not so terrible as it seems. Much more terrible than the actions of unscrupulous manufacturers who seek to "facilitate" the technology of making yeast, thereby avoiding GOST.

Wine Yeast

Wines need yeast for fermentation. The first person who discovered wine yeast, and also described the scheme of alcohol fermentation, was Louis Pasteur (French chemist). Before him, wine was also successfully prepared, but it was Louis who proved that the conversion of sugar to alcohol requires yeast activity. Thanks to the invention of the microscope, Pasteur was able to open the yeast as a causative agent of fermentation. Botanical name of the wine yeast mixture is Saccharomyces ellipsoideus. It is used in the manufacture of beer, bread. Yeast also includes a variety of so-called races, each of which reacts differently to the substances present in the grape must, and affects the quality of the wine. There are yeasts that are sensitive to alcohol. They work only up to 5% alcohol. When they die, other types of work begin to perform their work. There are wine yeast that react sensitively to heat, resulting in a large volume of hydrogen sulphide. Because of this, wine can get an unpleasant smell. There are also flavored yeast, as well as a specially deduced race for specific wines. All this is taken into account by winemakers in the process of beverage production.

Fermentation of wine

At a temperature mode of +15 ° C, the yeast actively multiplies. This happens until the processing of sugars. When the wine becomes dry, the yeast dies, settling on the bottom of the vessel. If you do not do anything, the wine ferments itself completely. Winemakers should consider that alcohol is the enemy of yeast. If its content in wine reaches 15%, the yeast mixture dies. This phenomenon can often be observed in noble sweet wines. High temperature always promotes the rapid growth of yeast, and at low temperature conditions they become sluggish. The main thing in winemaking is that the fermentation process does not end. Otherwise, the wine will be spoiled. Most winemakers are now using non-natural yeast, and specially harvested crops.

Brewer's yeast

Many people are interested in the question: "How to make beer yeast?" But before you answer it, you need to find out what kind of product it is and how it differs from the wine analogue. Yeast mixtures are actively used in brewing and bread production. Now the popularity of beer yeast is very great. In pharmacies, they can be seen in the form of tablets or powder. They are used for medical purposes. Brewer's yeast is prepared by fermenting beer wort, which is obtained from high quality hops, barley malt. In liquid form, the product is practically not realized because of its short shelf life: liquid yeast must be sold within the first 8 hours. Therefore, they can often be seen in the dry state - in the form of biologically active food additives. The cooking process at home is described below.

The Benefits of Brewer's Yeast

For medical and cosmetic purposes, brewer's yeast is used. Reviews of people using the product for preventive purposes are only positive. Brewer's yeast can really help. The product activates metabolic processes in the body, replenishes the deficit of fats, proteins, vitamins. Brewer's yeast increases the protective forces of the human body. And they strengthen the hair, nails, cleanse the skin. Doctors recommend taking brewer's yeast in many diseases and pathological conditions, such as:

• Disturbance of metabolic processes;
• Lack of B vitamins;
• Diseases of the digestive system;
• anemia;
• Eczema, purulent rash;
• hypertonic disease;
• atherosclerosis;
• After suffering a flu, sore throats.

The natural product allows to normalize various processes in the body and replenishes the lack of nutrition. Brewer's yeast has three contraindications for use: hypersensitivity to them, gout, kidney failure.

Cooking brewer's yeast

Let's start by answering the question: "How to make beer yeast independently?"

Recipe 1 . It is necessary to mix 1 cup of water and flour and leave the mixture for 7 hours. Then there should be added a large spoonful of sugar and a glass of natural beer, which has a shelf life of no more than 2 weeks. The resulting mixture should stand in a warm place for a couple of hours. Brewer's yeast is ready. They can be placed in a closed glass container, stored in a refrigerator and used as needed.

Recipe 2 . It is necessary to take 200 g of raisins, put it in a glass vessel with a wide throat. Raisins are filled with milk and warm water. Then add a little sugar to it. The neck of the bottle is tied with gauze, folded into 4 layers. The mixture is left in a warm place for 5 days.

Recipe 3 . On a small grater you need to grate 2 raw potatoes, add to them salt (a teaspoonful), sugar and water (1 large spoonful). Ingredients should be mixed thoroughly and placed for 5 hours for subsequent fermentation.

Recipes of yeast for pies

When there are no ready-made yeast at home, they can be replaced with homemade sour leaven. The recipe for homemade yeast is simple. It is necessary to take 200 g of flour, add water to it and knead the dough in the form of a small ball. The resulting bun is to roll in flour and leave it in this form for several days. This time will be enough to make the dough sour, hard and dry. Yeast for pies is ready. Homemade sour leaven can be used as a baking powder for bakery products. Sour leaven is also prepared using store yeast. To do this, pour water into the pan (2 liters), pour in 40 g of yeast mixture and flour in such quantity that there was a dough of medium density. In a saucepan it should come up, and then settle down. The resulting yeast can be used to make bread.

"Unusual" recipes of yeast

Yeast for the dough can be prepared using potatoes. To do this, take 10 potatoes, a tablespoon of flour, 1 large spoon of honey and 25 g of vodka. Potatoes should be cleaned and boiled in water. Still hot they need to be rubbed through a sieve, add flour, honey and vodka. Foam should form. It must be drained into a bottle, allowed to brew, and then taken out to a cold place. After a day the yeast will be ready for use.

The easiest way is to make a yeast mixture from peas. To do this, you need to peel ordinary peas and boil in water, and then move to a warm room. After two days, a thick foam should appear on the surface of the broth. She will replace yeast. Only for the preparation of baking, this foam will take a lot.

Yeast in Cosmetology

Yeast home and beer can help preserve beauty for many years. For cosmetic purposes, it is better to use brewer's yeast. On their basis it is recommended to prepare different masks.

• Mask for the face . To make it, you need 10 g of brewer's yeast and a small amount of kefir. Two ingredients should be thoroughly mixed until the consistency of non-liquid sour cream. The resulting mask can be kept on the skin for about 20 minutes. This mask is great for oily skin. It also helps to cope with pimples.
• Mask for hair, helping to get rid of dandruff . You need to take 1 large spoonful of brewer's yeast, dissolve it in one glass of kefir. The resulting mixture should be left in a warm room for several hours. A ready-made yeast mask should be applied to the hair and wrap the head with a film. The mask is kept in this state for 30 minutes. Then it must be washed off with water.
• Mask for the body . For its preparation you need to take dry yeast beer (15 g), 4 small spoons of honey and cream. Yeast should be diluted in cream, and when they a little disperse, add honey to them. The resulting mass should stand for 20 minutes. Then it should be applied to the skin of the body for 15 minutes, then rinse with warm water. The yeast mask with honey nourishes the skin, making it supple, and also tightens the pores and stimulates blood circulation. Yeasts act on the skin miraculously. Regular use of masks on their basis allows you to keep a charming look and prolong youth.