How can you tell if fresh yeast is bad? How to store yeast will not spoil

<> look at the activity of yeast. Yeast is actually a microorganism that remains dormant until it is opened, and once the package is opened, it becomes reactive.

Since it is an organism, it will be inactivated, so we must first determine whether the yeast is active before making pastry.

It can be tested as follows: use a small glass of warm water, add a little sugar to melt, add a small amount of yeast, stir well, and let it stand. You'll see it after a while.

If a lot of foam is generated, it is very active. Otherwise, don't use it again, because such yeast, no matter how correct the later steps are, it is impossible to initiate.

Yeast powder. What is the case of great activity.

Sugar. As mentioned earlier, sugar is the nutrition of yeast and is a natural catalyst for yeast. The more sugar you give, the faster it ferments. You need to control the amount of sugar you use and don't let the yeast ferment too quickly, and the yeast will run out before the gluten in the dough has formed.

Salt. The presence of salt inhibits the activity of yeast and reduces the rate of fermentation.

Therefore, when putting salt, you must remember to separate the salt from the yeast, otherwise the yeast will be killed.

Similarly, if you feel that the fermentation is too fast, you can also add more salt next time to suppress it.

Temperature. Since it comes to the activity of yeast, there must be a temperature at which yeast is suitable for survival.

Yeast is most active at around 37 degrees Celsius, and during fermentation, we need to control the temperature of the dough environment.

If the temperature is too low, the yeast activity will be reduced, and the fermentation will be slow, usually for 24 hours.

If the temperature is too high, the activity of the yeast is destroyed and the fermentation fails.

It can be set at 24-26 degrees Celsius.

This nausea allows yeast activity to awaken without fermenting too quickly.

How to use yeast powder is better.

Ingredients: Prepare an appropriate amount of flour, a bag of Angel yeast.

A basin. Steps:

First, put the flour in the basin first.

Second, prepare a small bowl of warm water, pour the item into it and stir well, the temperature should not be too high, the water temperature is about the same as the body temperature, and cold water can not be used, because warm water can be very good to melt the yeast.

Third, pour the yeast water into the basin and stir it with chopsticks.

Put an appropriate amount of warm water in the fourth basin, stir the noodles into a flocculent shape with chopsticks, and then knead the noodles together with your hands to form a smooth dough.

Fifth, cover the dough with plastic wrap.

Place in a warm place and rest.

Wake up for about an hour, and the middle of the awakened noodles is honeycomb-shaped.

Many people choose to use fresh yeast for baking, but sometimes we will find that there are some problems with fresh yeast, such as poor fermentation or wrong taste, then we need to judge whether the fresh yeast is bad.

First, we'll look at the appearance of fresh yeast. Normal fresh yeast should be milky white or light yellow in appearance, with some humidity, but not too moist or sticky. If the fresh yeast becomes black or green in appearance, or has mold-like growth, then the fresh yeast has gone bad and can no longer be used.

Secondly, we also need to smell the fresh yeast. Normal fresh yeast should have a slight sour and yeast taste, but no off-flavors or musty taste. If you smell something strange, such as a musty smell or a rotten smell, then the fresh yeast is no longer available.

Finally, we can perform a simple experiment to tell if fresh yeast is spoiled. We can put a small piece of fresh yeast in warm water, and if the fresh yeast starts to soften slowly in the water and starts to ferment, then this fresh yeast can also be used. But if the fresh yeast does not react in any way in the water, then this fresh yeast has gone bad.

Therefore, when we find that there is a problem with the fresh yeast, we must judge whether the fresh yeast is bad in time, so as not to affect the baking effect.

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Ways to tell if yeast is bad:

1. After the yeast is dissolved in warm water, wait for 5-10 minutes, if the yeast is well active, a layer of foam will soon float on the surface. If there is no floating foam or the foam is not obvious, it means that the activity of the yeast is not very good, and it has expired and can no longer be used.

2. Add 1 2 teaspoons of sugar to warm water, which is used as a nourishment for yeast, so that the yeast can grow rapidly and is easy to observe.

3. If the purchased dry yeast is in a large bag, it can be stored at room temperature before opening, and after opening, please put it in a sealed bottle and put it in the refrigerator (5 is best), the sooner it is used, the better. For home use, it is recommended to buy yeast in small packages so as not to lose its activity after being used up for a long time.

4. If the dough does not rise, it is not necessarily the cause of yeast, the temperature of the dough, the oil content, the amount of salt, etc. will affect the fermentation speed and effect. But yeast failure is the most common problem. Therefore, checking that the yeast is active prevents us from making the simplest mistake and allows us not to fail at the starting point.

Yeast (scientific name: yeast) is a variety of single-celled fungi that can ferment sugars, and is not a unit of phylogenetic classification. It is a single-celled microorganism invisible to the naked eye, which can ferment sugar into alcohol and carbon dioxide, and is a typical heterotrophic facultative anaerobic organism.

It is often used in the alcohol brewing or bread baking industry.

Methods of testing with sugar water:

Prepare a small half bowl of water, 100g, add an appropriate amount of sugar, 10g, stir well until the saccharification is gone.

In a bowl, add 2g of dry yeast; In another bowl, add 5g of fresh yeast.

Put all the yeast in the water and stir until dissolved.

Let sit for half an hour.

There is an obvious layer of bubbles on the dry yeast, which is the online rumor showing the vitality of the yeast, indicating that the yeast is working hard.

But the fresh yeast doesn't move.

However, I made toast the same day with this fresh yeast, and there was no problem with proper fermentation.

Therefore, the conclusion is that the method of sugar water test is suitable for dry yeast and not for fresh yeast.

However, it is also important to note that there are also precautions for the sugar water test dry yeast activity.

The concentration of sugar should not be too high, nor too low, the temperature of about 10% ok water should not be too hot, nor too cold, and the body temperature is optimal.

The best storage for fresh yeast is at 0 4 refrigeration. , because 0 4 yeast is dormant and only has a slow metabolism to sustain life. Fresh yeast can be stored for 45 days at 0 4 conditions.

If the storage temperature is lower than 0, because the fresh yeast contains about 70% water, the fresh yeast will begin to freeze, and the yeast will stop metabolizing and gradually die, resulting in the gradual inactivation of the yeast and the gradual slowing down of the dough speed. After freezing the water, the yeast cell wall will be expanded, and the yeast will be damaged, and too much water will form ice cubes and the yeast will bulge around the yeast block, and the yeast will become soft and inelastic after thawing, and the yeast will become a thin paste in a serious way, and the yeast will die completely and cannot be faced.

If the storage temperature is higher than 5, the fresh yeast begins to recover, if the storage temperature is too high, the yeast metabolism is vigorous, the aging is accelerated, the live yeast is reduced, and the dough speed is slower or even not dough. When the yeast dies, it becomes a nutrient-rich medium that grows mold.

Fresh yeast transportation generally chooses refrigerated trucks to ensure that the yeast temperature is 0 4. If there is no refrigerated truck for short-distance transportation, insulation equipment needs to be added to the vehicle to ensure that the yeast temperature does not rise too much.

Fresh yeast is taboo to repeatedly freeze (freezing refers to below 0), repeatedly rise and fall the temperature, such as: first freeze in the warehouse, then heat up and thaw during transportation, then freeze after delivery, and then freeze after thawing, and then send it to the user and then freeze it. In this way, the activity of the yeast will decrease, and problems such as softness and thinning will occur, and the dough will rise slowly or even not at all.

Fresh yeast selection is about 0 in the fresh-keeping warehouse, and the storage temperature (+2. When the yeast is stacked, leave a ventilation channel to allow the yeast to fully contact the cold air. The yeast stored in this way feels cool and elastic to the touch, and it is easy to operate when using. The freezer is stored at a temperature of -2 2 for storage.

Yeast lumps are abnormally hard (particularly hard or soft to the touch) or thin (excessive moisture or have deteriorated);

The surface of the yeast block is uneven in color, or the spot area is more than 10%.

1. The overall color is abnormal (too far from the normal milky white, especially redness);

The smell of yeast blocks is seriously abnormal (too far from the normal yeast smell or seriously mixed with other odors such as alcohol smell).

Fresh yeast is a kind of yeast that has not undergone drying and granulation process, compared with dry yeast, fresh yeast has the advantages of more living cells, fast fermentation speed, sufficient fermentation flavor and low use cost. The judging method is one pinch, two looks, and three smells: hand pinching is hard, elastic, not soft, not sticky, milky white in appearance, uniform in color, and smells of yeast fragrance and no peculiar smell.

How to identify fresh yeast Fresh yeast is a type of yeast that does not require the process of drying and granulating. Compared with dry yeast, fresh yeast has the advantages of more viable cells, fast fermentation speed, full fermentation flavor, and low cost of use. The judgment method is one pinch, two looks, and three smells

The hand is hard, flexible, not soft, non-sticky, the appearance is creamy, the color is uniform, the smell has a yeast fragrance, and there is no peculiar smell.

Dry yeast is generally stored directly in a cool, dry place. Once the dry yeast is opened, it is recommended to seal the opening tightly without refrigeration, and the yeast with high activity generally needs to be pressed and dried at a low temperature of 30, so the dry yeast with relatively high activity has strong vitality and can be stored for more than 2 years. Generally, the shelf life is not less than 12, no need to store at low temperature, and can generally be placed directly in a cool and dry place.

Here's how to tell if yeast is ineffective:

Put half a bowl of water in the bowl, the water is preferably lukewarm, add a small spoon of sugar and mix evenly, then add 2 spoons of yeast to mix evenly, put it in a warm environment, do not move the nuclear field, wait for 5-10 minutes to see if there is foam on the surface, if the yeast is well active, a layer of foam will soon float on the surface, if there is no foam, it means that the yeast is invalid. Add 1 2 teaspoons of sugar to warm water, which can be used as nutrients for yeast, so that the yeast can grow quickly and is easy to observe.

If you buy a large bag of dry yeast, it can be stored at room temperature before opening, please put it in a sealed bottle and put it in the refrigerator after opening, the refrigeration temperature is best set at 5 best, but the storage time of yeast is shorter, so it is recommended to buy small packages of yeast for home use, so as not to lose activity for a long time.

Yeast is usually used for dough fermentation, the dough can not rise, not necessarily the cause of yeast, the temperature of the dough, the oil content, the amount of salt, etc. will affect the fermentation speed and effect, but yeast failure is the most common problem.

If it is a large bag of yeast powder, it can be divided into small packages and placed in a sealed bag. Squeeze out the air in the sealed bag and seal the sealed bag. Next, put the sealed yeast in an airtight jar, cover it, and put it in the refrigerator to refrigerate.

If it is a small package of yeast powder preservation, you can first use chopsticks to put it on the tear edge of the yeast powder packaging bag, and then use a lighter to bake the tear edge. In this way, the tear of the yeast powder will be heated and sealed. Finally, keep the sealed yeast powder in the refrigerator and keep it cold.

In this way, you don't have to worry about it losing your activity when you preserve the yeast powder.

Fresh yeast is reddish-yellow, square-shaped, non-sticky, moderately soft and hard, with a yeast fragrance, and can be broken with a gentle break. After the fresh yeast is stored, its surface is air-dried to brown in color, and when it is air-dried, it will break into brown pieces, but it can still be used, but the amount is increased. If it is a smelly yeast, it will not only smell bad, but also gray, black, and severe red, so it should not be used at this time.

How can I tell if yeast is ineffective? The method is very important, it's not too late to learn, remind the family quickly.