yeast, English is Yeast It is a single-cell fungus, a major natural fermentation agent, mainly used for dough fermentation, so as to obtain a soft and elastic taste.
How to use yeast for fermentation?What are the types of yeast?If you choose?Know the yeast well and master its fermentation method, which can easily make delicious interviews.
Directory of this article
- What is yeast?
- What is the use of yeast during baking?
- What are the types of yeast?
- How to control the fermentation of yeast?
- How to test the activity of yeast?
- What are the precautions for using yeast?
- Yeast powder recommendation
- references
- common problem
What is yeast?
The English of yeast is Yeast, a single-cell fungus.It obtains energy by ingesting the sugar in the flour, and then releases carbon dioxide and stretch the dough to make it full of flexibility and stretch.This process is called “fermentation”.
Fermentation through yeast is a natural fermentation process, with a history of thousands of years.Later, people began to actively cultivate yeast to obtain different fermentation effects, such[1] [2]Essence
What is the use of yeast during baking?
For baking, the purpose is to make elastic and stretched bread foods.
The yeast in yeast uses the sugar and starch in the dough as a food to convert it into carbon dioxide.Carbon dioxide is filled with small bubbles in the dough, which expands the dough and fills gas.After baking, the bread can get a soft and stretched state.
Therefore, during the baking process, yeast is in principle to help the dough full of uniform gases, so that the dough can get a soft taste.Before the artificial fermentation agent is invented, if the yeast is not added, the baked bread will be again again.Hard and dense[2] [6]Essence
What are the types of yeast?
There are two main types of yeast commonly used in family:
- Fresh yeast, English is Fresh Yeast
- Dry yeast, English is DRY Yeast, and dry yeast can be divided into Active Dry Yeast and Instant Yeast.Activated dry yeast needs to activate warm water, and can be added to the dough after activation; while the quick-haired dry yeast does not need to be activated, you can add the dough directly.
1.Fresh Yeast
- Fresh yeast is also called cake yeast or compressed yeast;
- Fresh yeast is light beige, which has a stronger yeast aroma compared to dry yeast and fragrance of the texture.It does not need to be activated when used when using it.It can be mixed directly with the materials such as flour after crushing, or it can be dissolved with a little warm water;
- Fresh yeast is sold in blocks or “cake”, which contains 70%of water, so it is easy to rot, the shelf life is very short, it often needs to be quickly used after purchasing, and it needs to be stored in a refrigerated environment.You may not be able to see it in all supermarkets, usually in the bakery;
- The price of fresh yeast is often more expensive than dry yeast.In terms of usage, because it contains more water, it is more dosage than dry yeast that is dry and dehydrated.Generally speaking, in order to obtain the same degree of fermentation, it is necessary to use fresh yeast with three times the heavy yeast weight to ferment the bread;
- If you want to get bread with a stronger aroma, texture, and more flexible, and do not worry too much about fermentation time and economic costs, you can consider using fresh yeast.
2.Active Dry Yeast
- Active dry yeast is a type of dried yeast (DRY Yeast).It is made of granular shape after dehydration of active yeast, and packaged and stored.This state of yeast is a semi-dormant state, and it can be preserved longer in the sealing environment for easy carrying and use.
- Before use, you need to add a certain amount of warm water at a certain amount of warm water to stir and rest to activate the yeast, and then add it to other materials of the dough.If you are placed for a period of active dry yeast, you need to perform active testing before use to ensure that yeast still has fermentation ability.
- Active dry yeast is relatively cheapest in several yeasts.In order to obtain the same degree of fermentation, it is necessary to use 2.5 times active dry yeast to fermented bread with 2.5 times the active yeast.
- Generally, it is possible to use active dry yeast to make handmade bread.If the production is not frequent, you can buy an active dried yeast with an independent small packaging.It is easy to use.
3.Instant Yeast
- Another category of dry yeast is quick-hair yeast, or quick-hair yeast.It is a kind of yeast that can be stored at room temperature.It is usually packaged in a small package in the state of the particles.
- The granules of sutramia yeast are smaller than active dry yeast, which has obtained greater hydration activity.When using it, you don’t need to warm the water in advance.You can directly add the ingredients of the dough.You can be activated to start fermenting by contacting the water in the dough, but you need enough water and sufficient temperature in the dough.
- The fermentation time of the quick-frying yeast is nearly half shorter than the active dry yeast, which greatly shortens the production time of the bread and simplifies the production process.But in contrast, the fragrance of the bread after fermentation may not be rich in bread fermented by fresh yeast, which is similar to the active dry yeast.
- The price of quick-hair dry yeast is higher than the active dry yeast.It is suitable for making fast bread and using bread mechanism to make bread.It is not suitable for making bread with less moisture content such as sheep and bread.[1-4] Essence
How to control the fermentation of yeast?
For the fermentation of yeast, there are two most important conditions:
- temperature
- Food composition
A.Temperature
Yeast is more sensitive to temperature, especially Fresh Yeast and Active Dry Yeast activated in warm water.
For active yeast (Fresh Yeast) and the active dried yeast (Active Dry Yeast) and the warm water activation::
- If it is lower than 16 ° C, the yeast will continue to work, and the process will be very slow, but it will get more flavorful bread.For example, many toast bread will be obtained by fermenting all night or even 24 hours under refrigerator temperature in the refrigerator.Its soft and mouthful bread [2].
- Yeasts usually start fermenting between 16 and 21 ° C.At this time, the fermentation process is the most ease, and the bread made is the most fermented aroma.
- When the temperature is 24 ~ 35 ° C, the fermentation speed can be accelerated when the yeast is kept vibrant, and the fermentation speed is reduced to one hour, which is even shorter.This is also the best time period for dough fermentation Essence
- When the temperature exceeds 35 ° C, yeast will lose activity and cannot ferment.
For Instant Yeast, because the semi-dormant yeast is directly activated in the raw materials and starts fermentation, there are certain requirements for the temperature in the raw materials, such as making sheep baked and so on requires low temperature materials.The dough is not suitable for fermentation with quick-hair yeast, because the yeast may not be completely activated.
B.Food ingredients
- sugar: Sugar is the most important food of yeast.When the ingredients contain enough sugar, the yeast can ferment and accelerate the process to a certain extent.
- Salt: This is the ingredients that will appear in many bread ingredients, but salt will inhibit the fermentation process to a certain extent and slow down the fermentation speed.Therefore, for salt-containing bread that needs to be fermented, the relationship between the amount of salt and the speed of fermentation needs to be balanced.
- Yeast concentration: Some people think that adding more yeast will speed up the fermentation speed and increase the filling of the partial dough after the fermentation, but if there are too many yeasts, if the distribution is not uniform, it will produce uneven air bubbles.The taste of the bread after baking is not uniform.At the same time, too many yeasts will exhaust food too quickly, causing the bread to be too fermented and damage the taste [5].
How to test the activity of yeast?
For yeil, it is difficult to judge whether it has fermentation activity in appearance.
First of all, you can see the shelf life.Generally, the yeast that exceeds the shelf life has basically lost its activity.
Yeasts during the shelf life can observe whether the surface of the liquid is produced by the surface of warm water, sugar, and yeast for 5-10 minutes.[4]Essence
If there is a bubble, it proves that this yeast is still active.
If there is no bubble, you can throw away the new yeast.
What are the precautions for using yeast?
1.Temperature
The temperature of the fermentation environment should not be too high, yeast will lose activity in an environment of more than 35 ° C, so the temperature of the fermentation process should be controlled below this temperature.
2.Food ingredients
Sugar can promote and accelerate the fermentation process of yeast, and salt will reverse the fermentation process.Therefore, when the material is added and stirred, try to avoid letting the yeast directly contact the salt.
3.Flour protein content
Flour can be divided into low-gluten flour, medium-gluten flour and high-gluten flour.The difference is that the protein content in the flour is different.
After fermentation, high-gluten flour can get a more ideal taste, and the fermentation effect of low-gluten flour is poor.
- The protein content is high, called high-gluten flour, and the flour has high adhesion to each other.When the yeast is fermented, the bubbles can be firmly wrapped in the dough and supported the bread without rupture.
- On the contrary, the viscosity between low-gluten flour is poor.When there is bubbles, it may not be able to surround them firmly, resulting in bubble spillover and not being able to obtain a full fermentation.[4]Essence
Yeast powder recommendation
1.Fleischmann ’s Speedfast dry yeast
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Fleischmann sketching dry yeast can mix it directly with other dry raw materials, and then add to the favorite recipe.The whole process only needs to be fermented once.There is no need to activate in warm water, no refrigerator before Kaifeng, after the opening, it is stored in a closed container in the refrigerator and used within 6 months after Kaifeng.It is a very good quick-haired yeast in the bread machine.It does not contain gluten, Jewish food, and no preservatives.
2.Red Star activated dry yeast
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Red Star activated dry yeast can help make bread, Pizza and donuts.It is a pure and simple choice for self-made delicious and delicious, which meets the needs of all baking.Does not include trans fatty acids.3 packs of 0.25 ounces of independent packaging are convenient and practical, just open one pack each time.
3.SAF fast hair dry yeast
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SAF fast hair yeast is one of the best yeasts in the world.Packaged in a large vacuum packaging bag of 16 ounces, which can be stored in room temperature for 6 months, or stored in the refrigerator for a longer time.Fast and stable fermentation speed, no need to activate in advance, take the appropriate amount of dry yeast and add it to the dough ingredients.Convenient to make various baked foods.
4.Red Star bread machine yeast
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The RED Star bread machine yeast is a quick-haired dry yeast prepared for the bread machine, which contains the dough to condition the anti-hemorrhoic acid to help the dough easily stretch, add it to all raw materials to the bread machine, press the start button to easily complete the baking food easilyEssenceIt can also effectively act on the traditional fermentation process and enjoy the fun of hand-made food.
5.Fleischmann`s active dry yeast
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Fleischmann`s active dry yeast is a highly stable and reliable dry yeast that can be added to all bread recipes.Solubble before using it in a warm liquid to activate it, and then add it to other ingredients.gluten free.It is not recommended to be used in recipes that need to be quick-hair yeast.
6.Hoosier Hill Farm active dry yeast
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Hoosier Hill Farm active dry yeast is designed for handmade bread and dough, which can effectively ferment and obtain elastic bread.The yeast memory is stored in repeated sealed yeast bags, which is convenient for use and reappeared.
7.Anthony`s active dry yeast
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Anthony`s active dry yeast is a traditional active dry yeast, which is 0.25 ounces independent, which is convenient to use without refrigerating.It is tested to verify that it is not gluten, which is very suitable for making bread, pizza, biscuits, donuts and cinnamon rolls.
references
[1] Carroll Pellegrinelli.What is Yeast?
[2] jessica gavin.The Ultimate Guide to Baking with Yeast.2020
[3] Jennifer mcgavin.How to bake with Dry, Instant or Fresh Yeast.2021.
[4] Baking with Yeast Guide Then, then
[5] How Baker ’s Yeast is Made & Which Type to USE Then, then
common problem
Question 1: What is yeast English?The English of yeast is Yeast, a single-cell fungus.It obtains energy by ingesting the sugar in the flour, and then releases carbon dioxide and stretch the dough to make it full of flexibility and stretch.This process is called “fermentation”.
See More
Here are the eight yeast powder commonly used in the United States:
1.FLISCHMANN ’s Speed hair dry yeast
2.Red Star activated dry yeast
3.SAF fast hair dry yeast
See More
There are two main types of yeast commonly used in family:
Fresh yeast, English is Fresh Yeast
Dry yeast, English is DRY Yeast.Among them, dry yeast can be divided into Active Dry Yeast and Instant Yeast (Instant Yeast)
See More
For the fermentation of yeast, there are two most important conditions: temperature and food ingredients.
Yeast is more sensitive to temperature, especially Fresh Yeast and Active Dry Yeast activated in warm water.When the temperature is 24 ~ 35 ° C, the fermentation speed can be accelerated when the yeast is kept vibrant, and the fermentation speed is reduced to one hour, which is even shorter.This is also the best time period for dough fermentation Essence
Sugar can promote and accelerate the fermentation process of yeast, and salt will reverse the fermentation process.Therefore, when the material is added and stirred, try to avoid letting the yeast directly contact the salt.
See More