• Bread and pastry yeasts
  • 2023/10/21
  • ارسال شده توسط ماندانا جهانشیری
  • 30 بازدید
  • Making homemade Bread yeast is one of the most enjoyable things to do that you should experience at least once. The smell of fresh bread filling the house brings back childhood memories, those times when grandma used to bake several kinds of bread in a wood-fired oven, breads that could not be found anywhere else in the world. Stay with us today to get to know more about different bread yeasts and the breads made with them.

    Types of bread yeast

    On Fridays, grandma would start preparing dough early in the morning to bake bread. One day, I woke up early by chance in the morning and realized grandma was going to bake bread. I sat next to grandma because I wanted to see what ingredients she would add to her bread to make it so delicious. She would bring and place the ingredients next to her one by one. The first thing she started mixing was some brown powder which she mixed with water and sugar and left in a dark, warm corner. I asked her what it was. Grandma said it was yeast, mother. It makes the bread tasty and helps it rise. That’s where I first got acquainted with yeast.

    As you know, bread is baked in various types and the ingredients used in them are also different from each other. yeast, which is the main ingredient of bread, is prepared in different forms. Using the right ingredients in bread allows you to easily prepare high-quality and fluffy bread at home.

    The types of yeast available at Khuzestan yeast are:

    Dry yeast

    Dry yeasts are produced in instant and regular types. This type of yeast is very high quality and can easily withstand high temperatures. The moisture content in this yeast is between 3 to 8 percent, and conversely to wet yeasts, special species are used in the production of this product to be able to withstand high heat for drying. Instant dry yeast requires no preparation and you can easily mix it with the dough, but regular yeast requires preparation and proofing, and its activation steps must be performed before use. Interestingly, after opening the package, this yeast loses about 7 percent of its activity for each month of storage.

    Wet yeast

    This yeast is the same as compressed yeast which is obtained by filtering a creamy solution. Keeping this product is slightly harder than dry yeasts and should be kept at 1 to 5 degrees. This product needs sufficient ventilation for the heat generated by yeast respiration to escape. You can keep this type of yeast for 3 weeks.

    Liquid yeast

    This type of yeast is a liquid solution with yeast cells in water. This product is mostly used in bakeries which transfer it to the bakery through tanks equipped with cooling systems. Approximately 1.7 liters of it is equivalent to one kilogram of compressed or wet yeast.

    Yeast specialized for various breads

    In most homes and bakeries, instant powdered yeast is used for bread because this type of yeast does not need proofing steps and is very easy to use. Therefore, the yeast starter of various breads is of the instant type.

    Does using yeast increase the nutritional value of bread?

    Here we prove three reasons that yeast plays a major role in increasing the nutritional value of bread:

    1. Wheat grains contain phytic acid which prevents the absorption of minerals in bread by the body. To solve this problem, the phytic acid in wheat must be broken down. The phytase enzyme produced by yeast after fermentation causes the minerals to be well absorbed in the body.
    2. Yeast breaks down the starch chains in grains, which makes the bread easy to digest and prevents stomach and digestive problems after eating it.
    3. Yeasts contain high amounts of protein, which increases the nutritional value of bread and also multiplying its aroma and flavor.

    What is the best way to store yeast?

    It is better if you want to store the yeast for a long time, pour it into a sealed container and keep it in the freezer for one year. In general, it is better to store the yeast in a dry, cool place like the fridge.

    Increasing the amount of yeast = faster dough proofing

    You may be in a hurry and don’t want to spend a lot of time for the dough to proof. You tell yourself that you can add more yeast so the dough proofs faster, right? We have to say no! The more yeast there is initially, the more CO2, alcohol and organic acids it produces. The alcohol weakens the gluten in the dough due to being acidic, and ultimately the dough becomes “airy” and does not rise properly or does not proof very well. So never do this.

    Price and purchase of bread yeast

    Khuzestan yeast collection aims to regulate the market and make purchasing easy for its customers by offering all its products with the best quality at the most competitive price in the market. In addition to dominating the domestic market, this collection also exports to foreign countries. To buy and inquire about the price of the product you want, just contact the collection’s sales consultants.

    Conclusion

    As mentioned in the above texts, yeast is produced in various types, of which instant dry yeast is mostly used for baking bread. Yeasts play the main role in dough leavening and also increase the nutritional value of bread and pastries. Only add as much yeast as stated in the bread or pastry recipe you want, because adding more will have the opposite effect.

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