What is the difference between yeast flakes and dry yeast for bread fermentation

One is a drug for digestion and the other is a starter culture for flour fermentation.

Differences: 1. The yeast used in bread machines or handmade bread is generally resistant to high sugar 2. The yeast used in bread can also have good activity in a high-sugar environment 3. The yeast used in steamed bread will reduce the yeast activity a lot.

Fresh yeast, which is used as a loosening agent, is used to make bread, various steamed buns, and pastries. Making bread with yeast fermentation not only tastes good, but also has an increased nutritional content. However, dough with a lot of oil and sugar often does not meet the requirements of porosity when fermented with yeast, because fat and sugar have an inhibitory effect on yeast growth.

In addition, it takes a certain amount of time to ferment the dough with yeast. For this reason, chemical baking powder is often used when making bread and steamed bread at home. Chemical baking powder is a white powder, is a mixture of several chemicals, it has a wide variety, the common is sodium bicarbonate, baking soda, potassium hydrogen tartrate and dicalcium phosphate and other mixtures.

After the chemical baking powder is kneaded into the dough, once heated, a chemical reaction will occur and a large amount of carbon dioxide gas will be produced, making the food a porous loose body.

Nowadays, two types of yeast are usually used in bread making: one is commercially available yeast, including fresh yeast, active dry yeast, fast dry yeast, etc., and the other is home-made natural yeast.

1. Fresh yeast

It is a clay-moist lump and is very versatile, especially for granulated sugar.

Dough with a higher content, such as croissants.

Due to its low temperature resistance, it is also suitable for long-term refrigeration or frozen dough. Shelf life.

Very short, about 40 days.

Suitable bread: soft bread with a short period of fermentation: sweet bread, briosho, white toast.

and other breads with a high degree of sweetness.

2. Active dry yeast

Fresh yeast is dried and made into granular yeast. Because it has less moisture, it can be stored for a long time. Soak in warm water before use to ferment in advance. Not suitable for bread with high sugar content. The shelf life is about half a year.

Applicable bread: hard bread, baguette.

French bread with very low sweetness.

3. Quickly dry yeast

The fast-drying yeast is light brown and finely granular, and if you zoom in, you can see that it is a rod-shaped with holes, and it is highly absorbent, so there is no need to ferment it in advance before use. It can be kneaded directly into the dough and mixed, and because of its strong fermentation power, it can be easily operated by novices. There are usually two types of bread that are sugar-tolerant and sugar-intolerant, so you can choose according to the type of bread you want to make.

Applicable bread: Toast, sweet bread, lean bread and other bread are applicable.

4. Natural yeast

In fruits or grains, the yeast of nature is called natural yeast. This yeast needs water and the necessary sugars, which are allowed to multiply over several days to make yeast liquor. This mixture of culture and powder and fermentation is called natural yeast or homemade yeast seed.

Natural yeast contains not only various yeasts, but also a variety of lactic acid bacteria.

Acetic acid bacteria and other fungi.

It takes time, effort, and experience to cultivate (seed) and maintain (replanting) fermented seeds, and if the hygiene and temperature are not well controlled during the production process, the yeast will spoil, and the bread may not expand and the sour taste will be too strong. Therefore, the fermentation time will be longer and the storage conditions will be more stringent, but it can add a very natural wild yeast flavor to the food.

The difference is: fresh yeast, also known as pressed fresh yeast, has a large moisture content, needs to be stored at low temperature, the freshness period is 3 months, and the dosage is 2-3 times that of general dry yeast.

Dry yeast is dehydrated and dried and can be stored for about 2 years after vacuum packaging.

Yeast Definition: Yeast is a group of single-celled fungi that are not units of phylogenetic classification. It is a common name for several families of single-celled fungi such as ascomycetes and basidiomycetes, which can be used for brewing and production, and some are pathogenic bacteria, and are model organisms for genetic engineering and cell cycle research.

Yeast is the earliest microbial in the history of human civilization. Can survive in hypoxic environments. There are currently more than 1,000 species of yeast known and can be divided into three groups based on the ability of yeasts to produce spores (ascospores and basidiospores):

The spores-forming strains belong to Ascomycetes and Basidiomycetes. Fungi that do not form spores but reproduce mainly through budding are called incomplete fungi, or "pseudoyeasts" (yeast-like). A very small number of yeasts are known to be classified into Ascomycetes.

1. Different properties: yeast is a single-celled fungal microorganism and a biobulking agent that is beneficial to the human body. Dry yeast is the dried bacterium of saccharomyces cerevisiae or grape juice yeast.

2. Different characteristics: Dry yeast is rich in B vitamins, which are important components of the enzyme system in the body, as well as folic acid, inositol, invertase, maltase, etc. Fresh yeast is metabolized in the dough to produce nutrients and flavor substances that are good for the body to absorb, and produce CO2 gas, which makes the dough swell, soft and delicious.

3. Different temperatures: The most suitable storage for fresh yeast is 0 4 refrigeration, because 0 4 yeast is in a dormant state and only has slow metabolism to maintain life. Fresh yeast can be stored for 45 days at 0 4 conditions.

The best temperature for yeast fermentation is 25-35 degrees, remember not to exceed 55 degrees, otherwise the yeast will be scalded to death.

Fresh yeast ferments quickly and has sufficient stamina.

The amount of fresh yeast is 2 to 3 times that of dry yeast, and the storage time of fresh yeast is relatively short, and it is not very convenient to buy. Fresh yeast is that the yeast is not pressed after it is produced, which means that the water and yeast are not separated, which is similar to our usual old noodles;

Dry yeast is made by pressing fresh yeast and drying it.

Fresh yeast is not easy to store and transport, so dry yeast is generally used, but some large bakeries also use fresh yeast.

Bread made from both yeasts is the same!

Hope it helps!

It's okay to make bread without yeast, use baking powder.

Yeast: Yeast, or yeast, is a single-celled microorganism. It can increase the nutritional value of bread, make bread soft and delicious, and is an indispensable ingredient for making bread at home. In the process of making bread, if the conditions are right, the yeast will multiply in the dough and at the same time produce carbon dioxide gas that will ferment the dough and increase in volume.

After baking, the gas in the dough is denatured by heat, resulting in the formation of a honeycomb structure inside the product, which is elastic. Since the yeast itself contains a lot of protein and a certain amount of vitamins, it increases the nutritional value of bread.

There are two varieties of yeast on the market, namely fresh yeast and active dry yeast, which are generally available in supermarkets in China. When using active dry yeast, it can be dissolved with an appropriate amount of warm dilute sugar water, the temperature of the sugar water is 30 35, the concentration is 5%, put it in a warm place, and keep it warm for 10 20 minutes. When the yeast is reactive, pour it into the flour and mix into a dough.

Some home bread makers do not require active dry yeast to be reactivated in advance.

Make a cake in the microwave.

Materials to prepare:

Cake flour 80g, baking powder 5g, 4 eggs, milk 60ml, sugar 80g, oil a little.

First, the yolk and egg whites are separated. Mix the flour and baking powder well. Note that cake must be made with low-gluten flour, high-gluten flour is not suitable for cakes.

Then, mix the egg yolks, milk, 40g sugar, and a little oil and stir well.

Once the flour and baking powder have been mixed, you can stir it slightly with a whisk brush to eliminate the flour particles. Then pour into the egg yolk mixture and stir well.

Then we started beating the egg whites. After playing for a while, I saw some bubbles, add 40 grams of sugar, or add sugar in 2 times, and continue to beat until the foam of the egg white is initiated, and it is relatively fine. The egg white must be hit to the appearance of semi-colloidal, that is, it will not flow again.

Then, add the egg whites to the egg yolk mixture in 2 to 3 times, stir well once and add again. After stirring thoroughly. (The correct stirring method is to stir up and down or left and right, and the action should not be too violent).

Prepare a microwave container with grease all sides of it. Pour the thoroughly mixed slurry into ...... containerNote that when filling the slurry, you must not fill it too full, and leave a certain height for it to expand. Shake the slurry container on the table a few times to get the big bubbles out, and then you can go in the microwave!

If you want to heat it evenly, put a pair of bamboo or wooden chopsticks underneath and place the container on top of the chopsticks. Reduce the microwave to medium-high heat for about 5 minutes. Open it after 5 minutes, and if it's not cooked enough, heat it for another 1 minute.

When you're done, take it out, put it upside down on the plate, and you're done!

The role of yeast in bread: 1. Bio-bulking 2. Gluten expansion 3. Enhance the flavor (produce carbon dioxide and alcohol, and have a volatile aroma when baking) 4. Increase the activity temperature of nutritional yeast: 4 degrees Celsius --- 40 degrees Celsius The most suitable temperature:

25 degrees Celsius --- 35 degrees Celsius more than 60 degrees Celsius will die dry yeast: storage temperature 4 degrees Celsius --- 10 degrees Celsius, shelf life of three months The proportion of yeast in bread Direct method: summer Winter middle planting method:

Summer Winter yeast is most afraid of raw materials: salt, sugar, oil, fungicides. Factors influencing yeast:

1. Temperature 2, pH value 3, permeability value (softness of bread) (salt, sugar are permeable substances that lose activity when mixed with yeast).

It is fermented so that the bread is fluffy, and the dry yeast is within a certain temperature range, and as the temperature increases, the fermentation rate of the yeast also increases, and the gas production also increases. However, it should not be added over the amount of excavation.

Dry yeast, also known as yeast, is the dried bacterium of yeast or grape juice yeast. It is rich in B vitamins, which are important components of the enzyme system in the body, as well as folic acid, inositol, invertase, maltase, etc. It can participate in the metabolism process and biotransformation process of sugar, protein, fat, etc. in the body, promote the functional activities of various systems and organs of the body, and can supplement the deficiency of B vitamins.

Brigade macro core.

Because dry yeast tablets can promote gastric juice secretion and intestinal peristalsis.

Dry yeast tablets are mainly rich in B vitamins, which can promote gastric juice secretion and intestinal peristalsis, and have a good effect on insufficient gastric acid secretion and stomach distention.

Dry yeast tablets should not be combined with alkaline drugs, otherwise the vitamins can be destroyed. Dry yeast flakes are dried bacteria of brewer's yeast, rich in B vitamins, for indigestion has an auxiliary ** effect, is light yellow to light yellowish brown flakes, has a special smell of yeast, and the taste is slightly bitter.

It should be noted that pregnant women and lactating women should use it under the guidance of a physician, and patients who are allergic to dry yeast tablets should be cautious when using other medicines, or if they have uncomfortable symptoms or adverse reactions in the process of taking dry yeast tablets, they can consult a doctor or pharmacist in time.