Is the dried yeast that ducks eat the same as the yeast that makes steamed buns?

Yeast is a "single-celled fungal microorganism" invisible to the naked eye and is a natural starter culture! Don't look at the small size of yeast, but its energy is huge, the size of yeast is equivalent to one-tenth of a hair, one gram of dry yeast is equivalent to 300 billion cells, if the cells in 500 grams of yeast are lined up, it is equivalent to the distance of a circle of the earth!

There are generally only three kinds of yeast that we usually use, which are divided into dry yeast, semi-dry yeast, fresh yeast according to the water content of yeast, and according to the yeast's tolerance to sugar, it is divided into high-sugar yeast and low-sugar yeast. Fresh yeast needs to be stored at about 0 degrees, semi-dry yeast needs to be stored below -18 degrees, and dry yeast can be stored directly at room temperature. In terms of the fermentation speed and taste of yeast, fresh yeast is better than dry yeast, which greatly increases the fermentation rate.

How is dry yeast used? Add warm water of about 40 degrees to the container, sprinkle with a layer of yeast powder, do not stir, let it stand naturally for 5-10 minutes, stir slowly, and let it stand for 5-10 minutes, then pour it into the flour and use it. Many people's steamed bread is not fermented, most of them are because they use the wrong water, resulting in the finished steamed bread not fragrant!

How is fresh yeast used? Fresh yeast is generally in large lumps and earthy yellow in color. How to use, put the yeast in a container, add warm water at about 20 degrees, stir constantly, let it slowly melt until it is all dissolved, and then pour it into the flour and use.

How does yeast ferment and do its job better? The optimal temperature for yeast fermentation is 25 degrees -35 degrees, remember not to exceed 55 degrees, otherwise the yeast will be "scalded", and below 4 degrees, it is the dormant state of yeast. Temperature and humidity are required for dough to ferment, so the inside of the steamer is the best place.

Add water to the pot and boil until it is slightly hot, put it in the cage drawer, and then put the mixed dough in the cage drawer, cover the lid, and it will rise well in a short time.

Have you learned the difference between dry yeast and fresh yeast? In fact, in many Western dishes, including some foreign restaurant chefs, they prefer to use fresh yeast, because its taste is close to pure natural, and there is no dehydration This step makes the prepared pasta relatively close to the taste of the food itself. Fresh yeast also has a shorter fermentation time than dry yeast and is less costly.

Let's take steamed bread as an example, generally speaking, 500 grams of flour and 5 grams of yeast powder can be added, but if you use fresh yeast, 500 grams of flour needs to add 12-15 grams of fresh yeast. After mastering the habits of yeast, it is easy to make steamed buns, steamed buns, and other pasta.

In fact, many people don't know the difference between "fresh yeast" and "dry yeast", and even the director of our company's dishes said with emotion: After eating steamed bread for more than 30 years, I know the difference between "dry yeast" and "fresh yeast".

Of course, it's different, the yeast of the bun is fermented and the face is together, which is not harmful to the duck and is still good for health.

It's not the same. The content of veterinary additives is not the same as that of human additives. The other ingredients contained are also different.

Dear, making yogurt is lactic acid bacteria, making buns is yeast, and making steamed buns lactic acid bacteria can also be done, that is, adding alkali.

One is lactobacilli and the other is yeast, which of course is different.

Of course it's not the same thing. Saccharomyces cerevisiae is called koji, which is fermented in glutinous rice. Dry yeast is used to make dough, steamed buns, and steamed buns.

In the case of yeast, it is all yeast.

1. The shape is different.

Highly active dry yeast is thin strips or small globules, and immediate dry yeast is a dry yeast that is granular.

2. The production process is different.

Instant dry yeast is made by dehydration of fresh yeast, and high-activity dry yeast is made by pressing and drying fresh yeast after dehydration.

3. The use is different.

Instant dry yeast is a kind of yeast commonly used to make bread steamed bread, etc., and the product is widely used in the food industry and fermentation industry, such as active dry yeast for wine, making yeast flavors, etc.

There are three main types of commercially available yeast: fresh yeast, active dry yeast, and ready-to-dry yeast. These three types of yeast have different manufacturing processes and characteristics.

Fresh yeast is the yeast block obtained after the removal of most of the water in the yeast liquid by over-pressing, it maintains all the activity of the original yeast, and the active dry yeast is the granular yeast obtained after the water in the yeast liquid is removed by low-temperature drying, at this time the yeast is in a dormant state due to the loss of water, and in order to restore its activity, it must be soaked in warm water for activation; If it is directly added to stir, because its particles are coarse, dissolve slowly, it will prolong its activity recovery time, delay the operation speed of yeast, that is, dry yeast although it is also a yeast in a dry state, but it is processed by a special process, and all its water is removed in an instant, so it can maintain a fairly high activity state, and the yeast is presented as a fine powder particle, the use time can be directly added to stir, as long as it comes into contact with water, its activity can be recovered immediately. After understanding the characteristics of the three types of yeast, it is very clear how to use the three types of yeast.

Instant dry yeast is treated with an emulsifier that is easily soluble in water and does not clump. Easy to use.

For ordinary dry yeast, you need to dissolve it in water first to break up the particles.

There is obviously some difference in cost, but the huge sales volume of instant dry yeast makes it no longer a difference in cost.

There is no difference in the fermentation capacity and dosage of the two, and the amount of bread used to make bread is flour.

What is low-sugar yeast and what is lyslovaneous yeast?

1. The role is different.

Yeasts high in sugar are suitable for sweet bread and even at a concentration of 30 sugars, the yeast still has a good fermentation ability. Highly active yeast is suitable for fermented foods such as steamed bread and European-style staple bread with no sugar or little added sugar.

2. The osmotic pressure tolerance is different.

Different yeasts have very different tolerances to osmotic pressure, and some yeasts have very low sugar tolerance, which is suitable for making sugar-free or low-sugar staple foods such as bread, steamed buns, etc. in recipes.

Yeast has a high sugar tolerance and is suitable for making high-sugar confectionery bread. If the amount of sugar added to the dough exceeds 7 (in terms of flour), it has an inhibitory effect on yeast activity, and when it is less than 7, it has the effect of promoting fermentation. Generally, sucrose, glucose, and fructose have greater osmotic pressure than maltose.

3. The activity temperature is different.

The temperature range for the activity of high-glycemic yeast is 4 to 40 degrees, and the optimal temperature for fermentation is 25 to 35 degrees. If the temperature is below 10 degrees or above 45 degrees, the activity of the yeast decreases, and if the temperature exceeds 55 degrees, the yeast dies. Highly active yeasts can remain active at temperatures below 10 degrees Celsius or above 45 degrees Celsius.

The highly active yeast is a high-sugar resistant dry yeast that is used to make noodles.

Fresh yeast, also known as pressed fresh yeast, has a large moisture content, needs to be stored at low temperature, the shelf life 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.

Extended Materials. 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.

Can survive in hypoxic environments.

Yeast Nutritional Analysis:

1.Yeast powder is rich in vitamin B complex, and vegetarians often lack B1, B2, and B12, which can provide complete satisfaction in yeast powder;

2.Yeast is added to the dough, and at a temperature of 25 to 30 degrees, the yeast uses the sucrose, glucose, fructose and maltose converted from the amylase of the dough itself to grow, and decomposes a part of the sugar into carbon dioxide and alcohol, so that the dough immediately expands and initiates, and finally forms a large number of cavitations in foods such as steamed bread, which is loose and soft and has aroma.

1.The full name of dry yeast is "instant active dry yeast", and the current technology can make its moisture content only 4-6%, small particles, fast fermentation speed, no need for pre-hydration when using, and can be used directly.

2."Fresh yeast" is characterized by a high amount of water, with a moisture content of 65-69%. "Fresh yeast" is directly pressed from the artificially cultivated yeasts, so it looks like a large piece of bricks, this piece has 500 grams, even if you make bread every day, you can only use up half a piece at a time - the shelf life of fresh yeast is very short, about 40-45 days, and it is estimated that it will only have a lifespan of 30 days when you buy it.

Fresh yeast must be kept in the temperature range of 0-4°C, that is, refrigerated throughout. If the temperature is too low, the yeast will freeze to death, and if the temperature is too high, it will be very active, and then it will cause the breath to multiply too quickly and die, so it is more difficult to serve fresh yeast.

However, many bakers from France prefer to use fresh yeast, which they believe is more natural without the rapid dehydration step.

Precautions for using yeast:

1. Use yeast to make dough without adding alkali. Yeast does not need to add alkali to make dough, which can avoid the destruction of vitamin B1 in flour, and at the same time, it can also avoid the absorption and utilization of inorganic salts by the human body due to alkali.

2. Pay attention to temperature control when using yeast. Pure yeast plus human dough, at a temperature of 25 30, the sugar and other substances in the dough are used to grow and reproduce, and the enzymes secreted by the yeast itself are used to gradually decompose the sugars. After a series of biochemical reactions, a large amount of carbon dioxide gas and a small amount of alcohol are produced, which makes the dough expand and initiate, and the steamed steamed buns are not only loose and soft, but also have a wine flavor.

3. Add a small amount of sugar to the dough with yeast. Because, for yeast to be fully functional, it needs to be provided with adequate nutrients. When using yeast to make dough, a small amount of sugar can be added as a nutrient for yeast activation.

However, adding sugar should not be excessive, exceeding a certain concentration, but inhibiting the growth and reproduction of yeast, which is not conducive to dough growth. Generally, the ratio of sugar to yeast is 1:1, or less sugar.

4. The amount of yeast used should be appropriate. When the amount of yeast used is the weight of flour, the fermentation power is optimal. It is more convenient and efficient to use active dry yeast to make dough.

5. Dough with more oil cannot be made with yeast. If there is too much oil in yeast dough, the oil forms an oil film around the starch granules, making it difficult for the starch to break down into sugar, and the yeast reproduction is restricted, affecting the dough fermentation rate.

The big difference between dry yeast and fresh yeast is the activity, the activity of dry yeast is a little lower, and the activity of fresh yeast is higher, but the preservation of fresh yeast is relatively inconvenient and needs to be refrigerated; In fact, if the landlord makes scones, the impact will not be obvious, but if the bread is made, the impact is greater, and the landlord can find some articles to systematically understand and learn.

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.

Dry yeast can be used as is.

Fresh yeast is to be warmed with water to allow the yeast to fully activate in use.

1. Fresh yeast is rich in water, but it usually needs to be stored at low temperature, and the preservation effect is very good, generally its dosage is about 3 times that of dry yeast, and the time used for fermentation of fresh yeast is relatively short, and the speed is faster.

2. Dry yeast is easy to dehydrate, and it can be stored for two years if it is vacuum packed.

3. The brewing and production methods of dry yeast and fresh yeast are different, and the physical effect of making them is also different if they are used.

1. First of all, you should prepare energy water and noodles, if it is in winter, you can choose to use warm water.

2. When mixing the dough, you should keep kneading, so that the starch in the flour can be fully absorbed by some water.

3. After putting in the baking powder, you can directly put the dough aside for fermentation, but pay attention to grasp the fermentation time.

1. Yeasts are all dry active;

2. Microbial fermentation, one of the principles of loose pastry, refers to the use of yeast to ferment to make the dough soft (loose), yeast is actually "yeast", is active, knowing this, it is not difficult to understand why yeast is named --- high-activity dry yeast, 3, high-activity dry yeast and general dry yeast should be literally understood, but I still believe that the big brands are better, and the brand of domestic yeast has Angel brand high-activity dry yeast.

1. Different fermentation methods:

Yeast is a single-celled fungus that can survive in both aerobic and anaerobic environments, and belongs to facultative anaerobic bacteria.

2. Different types:

Baking powder is a compound leavening agent, which is neutral; Yeast is a bioleavening agent.

3. Different uses:

Baking powder is usually used to bake cakes and biscuits, first mix the flour (or other grain powder) to be prepared in the ratio of 2-3% baking powder (excessive addition of baking powder will cause food to taste bitter), and then put in an appropriate amount of warm or cold water to rub or stir, give a certain fermentation time, you can start steaming, baking, baking, frying and other methods to make all kinds of baking yeast, mainly used for baking bread.

The most commonly mentioned yeast is Saccharomyces cerevisiae, which has been used to ferment bread and wine since thousands of years ago, and carbon dioxide is released from the dough during the process of fermenting bread and steamed bread.

4. Different degrees of environmental impact:

5. Different nutritional values:

Baking powder is a chemical leavening agent, which is composed of chemicals; Relatively speaking, yeast is natural, nutritious, healthy, safe and does not produce bad flavor. From the perspective of human health, yeast is more beneficial to human health.