The optimal temperature for yeast fermentation, how many degrees of warm water the yeast is used to

The optimum growing temperature is generally between 20 and 30

The fermentation temperature is 40-42

Yeasts are 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.

Yeast is generally recommended to be boiled with warm water of about 20 to 30.

Because yeast is a living fungus that is dormant when made into dry yeast and dormant when the temperature is low, blistering with warm water can both make yeast.

Absorbs water, and also maintains the proper temperature, allowing the yeast to resume its activity.

At a temperature higher than 47, yeast cells can not grow, and the purpose of fermentation can not be achieved, and its most suitable growth temperature is generally around 20 30, so it should be dissolved with warm water.

Related properties and roles of yeast

Yeast can be obtained by cultivating and drying yeast puree from breweries, or specifically for human nutrition. In Japan, Japan and some European countries, ordinary food products such as bread, egg waffles, biscuits and scones are mixed with about 5% edible yeast powder.

to improve the nutritional value of food.

Yeast autolysates can be used as additives for meat, jams, soups, cheeses, bakeries, vegetables and seasonings; It is used as a food nutrition fortifier in baby food and health food. 5-nucleotide prepared from yeast autolyzed extract.

Combined with monosodium glutamate, it can be used as an additive to enhance the flavor of food.

Concentrated invertase extracted from yeast is used as a liquefaction for chocolate filled with eggs. From whey.

Lactase extracted from yeast produced as a raw material.

It can be used in milk processing to increase sweetness, prevent the crystallization of lactose in whey concentrates, and meet the needs of lactose intolerant consumers.

Under normal circumstances, yeast is mostly used for fermentation in life, and the use of yeast fermentation has a good fermentation effect, and it is very convenient, and the expansion effect of dry yeast is better than that of baking powder.

Much better. Under normal circumstances, the lifting volume of the fermented dough is twice the original volume, which means that the fermentation of the dough is successful.

The above content reference: Encyclopedia - yeast.

The differences between low-temperature fermentation and room-temperature fermentation are as follows:

The main reason for the fermentation efficiency of the dough is that the fermentation efficiency of the dough is different, and the yeast required for the dough has different activity at different temperatures, and the activity of the general yeast is the highest between 25 and 35, and the activity is the lowest at about 5 -10. Therefore, the temperature mainly affects the fermentation time of the dough, and you can choose whether to make the dough at low temperature or at high temperature according to your own needs.

Generally, at room temperature, the dough with yeast powder needs to ferment for about 2-3 hours, only need to add an appropriate amount of water, seal it with plastic wrap and place it. After about 3 hours of fermentation, the dough will double in size, and the inside will become very fluffy, if you want a fluffier texture, you need to add a little more yeast powder.

Low temperature dough can control the time of dough, the dough is sealed with plastic wrap and placed in the refrigerator to stand, generally below 10 low temperature environment, dough invention grinding fermentation takes 8-10 hours, the night before the kneaded dough placed overnight and then used no problem, can give us a full time arrangement. If the excitation wheel is lower in winter, we can use heated water to knead the dough to increase the fermentation speed.

Fermentation

"Fermentation" originally referred to a mildly foaming or boiling state. The phenomenon of fermentation has been known for a long time, but it has been nearly 200 years since we understood its essence. The English word fermentation is derived from the Latin word fervere, which originally meant "churning", and describes the phenomenon when yeast acts on a juice or malt extract.

The most suitable temperature for yeast fermentation is 40-42 and the most suitable temperature for growth is 20-30. If the temperature is lower than 10 degrees Celsius or above 45 degrees Celsius, the activity of the yeast will be greatly reduced, and the fermentation will stop when it is warm to less than 4 degrees. When the temperature exceeds 55 degrees, the yeast will die in a short time.

Yeast is something.

Yeast is a naturally beneficial microorganism that contains protein, B vitamins, trace elements and dietary fiber. In general, yeast powder for fermentation is mostly made of active dry yeast, which is made by drying live yeast.

Therefore, using yeast hair hall Huifeng pasta is safer and more nutritious than using baking powder. Therefore, baking powder containing alum should be avoided as much as possible to ferment pasta. Yeast must pay attention to the temperature when using, the most suitable temperature for yeast fermentation is 40-42 dress, and the most suitable temperature for growth is 20 30.

The general temperature is 27-30 degrees Celsius.

If the temperature is lower than 10 degrees or higher than 45 degrees, the yeast activity will be greatly reduced, and when the temperature reaches below 4 degrees, the fermentation will stop completely, and the yeast will not die even at -60 degrees, but if it exceeds 55 degrees, the yeast will die in a short time. So the temperature of the water to dissolve the yeast should not be too high or too low.

Generally, the fermentation time of flour is about 1 hour. The fermentation time of flour is not fixed, and it will have a lot to do with the temperature of the day, the softness and firmness of the dough, and the amount of yeast used. In summer, the temperature is relatively high, and the flour fermentation time is generally about 30-40 minutes, while in winter, the temperature is low, and the fermentation time is usually about an hour.

Precautions: 1. Don't rub and rub more after mixing, let alone kneading, you can only use the method of grasping and stacking to make it combine into a ball, otherwise the dough will seep oil, which is not conducive to the loosening of the product.

2. Correctly grasp the ratio of raw materials, baking soda is generally 1% 2% of the amount of flour; Aminophen does not exceed 1%, and other baking powders can be dosed according to the regulations.

3. Use cold water to dissolve leavening agents (baking powder, baking soda, aminophen, etc.), not hot water, otherwise the leavening agent will be decomposed by heat and reduce the fluffy effect.

The fermentation temperature is between 30-35 degrees.

In addition, when the dough is raised, the humidity needs to be kept between 70-75%, which is the most conducive to the fermentation of the dough, and the room temperature of the summer orange Feng clan can basically ensure the normal fermentation needs.

There are three types of leavening cultures used for dough: baking soda.

Flour fat (old noodles) and dry yeast powder. They all work on a similar principle, with the starter culture producing carbon dioxide in the dough under the right conditions.

gas, which then expands by heat to make the dough soft and tasty. However, baking soda does not release a lot of gas, so the softness of the finished product is not very good. Moreover, it is a weakly alkaline substance, which destroys the vitamins in flour and reduces the nutritional value of pasta.

The oven fermentation temperature is generally required to be above 35 and the humidity is more than 80%.

Constant temperature means that the temperature does not change, such as the temperature that is maintained at without changing, where the temperature is a non-deterministic number. Constant temperature is only maintained at a stable temperature, the temperature does not change, specifically it can be any temperature. And room temperature generally refers to room temperature, which is 10-25 degrees Celsius.

The temperature in this section can be said to be room temperature, but it does not require the temperature to be absolutely stable.

Bread Rising Temperature:

Bread is made with two fermentations, and common recipes require the conditions for two fermentations. The first fermentation generally requires a temperature of 28-32, usually fermented at room temperature, even if the temperature is not reached, it can be solved by extending the fermentation time of the mandarin, and at this time the dough is not shaped, directly with plastic wrap.

Or cover the dough with a damp cloth to create enough humidity.

The second fermentation requires a temperature cracking purity of more than 35, which can be carried out in a professional fermentation oven or oven. By the time it is fermented for the second time, the dough is usually already shaped and placed on a baking sheet.

At this point, place the baking tray in the middle or upper layer of the oven, place a tray of hot water on the bottom of the oven, and close the oven door. The oven has a certain airtight effect, and the hot water tray at the bottom will continuously emit water vapor.

Creates sufficient temperature and humidity inside the oven.

1. Temperature: within 20-30 degrees Celsius, the higher the temperature, the faster the fermentation speed, more than 35 degrees, the survival ability of yeast decreases rapidly. The lower the fermentation temperature, the more efficient the alcohol production.

Red wines are fermented at 26-30 degrees Celsius, and white and rosé wines are fermented at 18-20 degrees.

2. Ventilation: Under the condition of lack of oxygen, yeast cells begin to die in large quantities after several generations of reproduction, and in the fermentation process, the more oxygen, the faster and more thorough the fermentation, and the oxygen content is usually increased by pouring the tank.

3. Acidity: Yeast has the strongest fermentation ability under weak acid or neutral conditions, pH below 3 affects yeast activity, and low acidity can also allow the growth of other microorganisms.

When making bread, steamed buns, the fermentation of yeast is carried out under anaerobic conditions.

Yeast is a single-celled fungus, and all known yeasts survive in both aerobic and anaerobic environments, and belong to facultative anaerobes. Its characteristics are: no matter under aerobic or hypoxic conditions, energy can be ingested through different oxidation methods, and it has the ability to breathe and be in aerobic conditionsFermentation when anaerobicTwo functions.

Yeast undergoes aerobic respiration in an aerobic environment to grow and reproduce rapidlyHypoxiaconditionsFermentationGlucose produces alcohol (ethanol) and carbon dioxide.