The baker’s yeast has its origin in top-fermented beer yeasts. Without the yeast would have to do without many delicacies from the oven, because the dough for cakes or pizza goes up with it quickly and easily.
This is what you should know about baker’s yeast
Bakers yeast is a unicellular fungus that consists of many microorganisms and is able to produce alcohol from sugar during metabolism. Bakers’ yeast is a unicellular fungus composed of many microorganisms and capable of producing alcohol from sugar during metabolism. The fungus measures only up to ten micrometers in diameter, where a micrometer is one thousandth of a millimeter. Thousands of years ago, the Egyptians already used baker’s yeast in the production of bread and beer, even though they did not yet know what power helped them to bake and brew. The secret was revealed by Louis Pasteur much later, because in 1857 he discovered yeast and its mode of action with a microscope. He found out that yeast is responsible for fermentation. Bakers yeast consists of cells, which have nuclei. By budding, the fungus multiplies. In this process, a mother cell forms an outgrowth, which is equipped with its genetic material. The metabolism of baker’s yeast depends on the sugar content of the nutrient medium and the oxygen content of the environment. Waste products of baker’s yeast metabolism include carbon dioxide, resulting from cellular respiration, and alcohol, resulting from fermentation. The optimal temperature for fermentation of yeast is 32 degrees Celsius, while it dies at 45 degrees Celsius. Nowadays, baker’s yeast meets various requirements: It guarantees a very good baking quality thanks to an excellent leavening power and shelf life. Furthermore, it imparts a tasty aroma to the baked goods. The amount of yeast is crucial for the taste and freshness.
Importance for health
Bakers’ yeast also has beneficial effects in the medical field. For example, it is successfully used for diarrheal diseases, hair loss, as well as for a weak general feeling. Yeast contains many valuable nutrients. Especially the content of B vitamins is impressive, for example vitamins B1, B2, B6 as well as niacin. This good mix ensures that the metabolism functions smoothly and that the muscles and nerves are supported. Therefore, baker’s yeast is balm for stressed and tense people. With the contained folic acid, biotin and pantothenic acid, yeast also provides true beauty vitamins that ensure healthy skin, hair as well as nails. Together with healing earth, fresh baker’s yeast makes a good face mask, for example. It is even used as a bath additive. In biotechnological processes, it is used to produce vaccines, biochemicals and enzymes. The minerals and trace elements it contains are also beneficial, for example potassium, sodium and calcium. The latter ensures strong and healthy bones and teeth. The magnesium contained contributes to supple muscles, the iron is essential for blood formation and the zinc enables good defenses. Thanks to the abundant and high-quality protein, yeast is also an optimal protein supplement for people who have an increased need, such as vegetarians, athletes, pregnant women, nursing mothers and growing children. Live yeast fungi also have a probiotic effect, so they provide a healthy intestinal flora, act naturally against diarrhea and strengthen the immune system.
Ingredients and nutritional values
Bakers yeast has a lot of biotin, folic acid, various minerals and trace elements such as phosphorus, calcium and magnesium, as well as numerous amino acids. In the yeast are also abundant high-quality proteins and various important vitamins of the B group. Thus, baker’s yeast not only creates a delicious and fluffy pastry, but also improves its nutritional value. Bakers yeast is low in carbohydrates, fat and sodium, but contains quite a lot of protein, fiber and minerals.
Intolerances and allergies
Allergies to yeast occur very rarely. However, anyone who experiences symptoms such as gastrointestinal discomfort, nausea, vomiting, diarrhea or a skin rash after eating foods with yeast should have their doctor check to see if they have an intolerance or allergic reaction.
Shopping and kitchen tips
Dried yeast is available at discount stores or supermarkets on the baking ingredients shelf.Fresh yeast can be found in the refrigerated section, usually with the butter and dairy products. Dry yeast keeps for a very long time when unopened, so it is very convenient for stocking. Fresh yeast, on the other hand, retains its leavening power in the refrigerator for only two weeks. However, fresh yeast can also be frozen to keep on hand. Fresh baker’s yeast guarantees almost constant leavening power until the expiration of the best-before date, but cool and dry storage is a prerequisite for this. In addition, the leavening must be stable and must not fluctuate. Uniformity is the most important point in the production of baked goods. Fresh smooth yeast can be recognized by its light beige to slightly yellowish color and pleasant odor. On the other hand, a brownish color as well as an unpleasant odor show that the baker’s yeast is superimposed. The same applies if it appears crumbly. In these cases, the yeast should no longer be used. Depending on the recipe, fresh yeast is usually mixed with milk or water. Both should be warm. If the yeast is crumbled with the fingers, it dissolves more easily in the liquid. It is then added to the flour and mixed with the remaining ingredients. Dry yeast is easier to use because it is simply mixed into flour as well as other dry ingredients and the liquid is added separately. Yeast dough rises especially well when covered with a cloth and placed near the preheated oven. If time is not pressing and the yeast dough is not to be prepared until the next day, the finished yeast dough can also be placed in a cool place and thus rise in the refrigerator.
Preparation tips
Baking yeast is not, as the name suggests, used only for baking. It is used as a leavening agent to loosen and flavor bread and baked goods. This includes, for example, delicious fruit cakes from the tray, snails, bread, rolls, pizza and other delicacies that can be prepared from the yeast dough. The advantage is especially evident in bread baking, that thanks to the yeast even heavy doughs rise optimally and therefore the preparation is relatively fast. Beer, wine and vinegar can also be produced with yeast. Thanks to baker’s yeast and its properties, food is made to ferment. In addition, ethanol fuel as well as cellulose ethanol are obtained from baker’s yeast. Through biosorption, yeast can also filter out heavy metals from wastewater, for example copper, zinc, uranium and cadmium. The metal is chemically secreted by the yeast.