baker’s yeast
Смотреть что такое «baker’s yeast» в других словарях:
baker’s yeast — n. a yeast (Saccharomyces cerevisiae) used in baking as a leavening, as for certain breads * * * … Universalium
baker’s yeast — n a yeast (as Saccharomyces cerevisiae) used or suitable for use as leaven … Medical dictionary
baker’s yeast — n. a yeast (Saccharomyces cerevisiae) used in baking as a leavening, as for certain breads … English World dictionary
Baker’s yeast — Saccharomyces cerevisiae, the yeast commonly used as baker s yeast. Gradation marks are 1 µm apart Baker s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where… … Wikipedia
baker’s yeast — хлебопекарные дрожжи yeast laboratory stage лабораторная стадия ращения дрожжей yeast extruding machine экструдер для формования дрожжей yeast culture preparation приготовление культуры дрожжей yeast growth capacity способность дрожжей к… … English-Russian travelling dictionary
baker’s yeast — noun used as a leaven in baking and brewing • Syn: ↑brewer s yeast, ↑Saccharomyces cerevisiae • Hypernyms: ↑yeast • Member Holonyms: ↑Saccharomyces, ↑genus Saccharomyces … Useful english dictionary
baker’s yeast — noun Date: 1847 a yeast (as Saccharomyces cerevisiae) used or suitable for use as a leavening agent … New Collegiate Dictionary
Yeast — of the species Saccharomyces cerevisiae Scientific classification Domain … Wikipedia
baker’syeast — baker s yeast n. A commercial preparation consisting of dried cells of one or more strains of the fungus Saccharomyces cerevisiae, used as a leavening in baking. * * * … Universalium
Yeast expression platforms — Yeasts can be used to produce proteins and sugars. Yeasts differ in productivity and with respect to their capabilities to secrete, to process and to modify proteins. The different platforms of types of yeast make them better suited for different … Wikipedia
Yeast — A group of single celled fungi that reproduce by budding. Most yeast are harmless (some are used in baking and brewing). Yeast is commonly present on normal human skin and in areas of moisture, such as the mouth and vagina, usually without… … Medical dictionary
bakers’ yeast
Смотреть что такое «bakers’ yeast» в других словарях:
bakers’ yeast — bakers yeast, a selected strain of yeast, used in baking: ». bakers yeast is a true ascomycete (Fred W. Emerson) … Useful english dictionary
Yeast flocculation — typically refers to the clumping together (flocculation) of brewing yeast once the sugar in a beer brew has been fermented into ethyl alcohol. In the case of top fermenting ale yeast ( Saccharomyces cerevisiae ), the yeast sinks to the bottom of… … Wikipedia
Baker’s yeast — Saccharomyces cerevisiae, the yeast commonly used as baker s yeast. Gradation marks are 1 µm apart Baker s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where… … Wikipedia
baking — Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. Ingredients used in baking include flour, water, leavening agents (baker s yeast, baking soda, baking powder), shortening (fats,… … Universalium
Дрожжи — Полифилетическая группа грибов … Википедия
Anti-saccharomyces cerevisiae antibodies — AbBox Antigen = saccharomyces cerevisiae OneIsoform = yes OneIsoformSpecialName = Mannins OneSource = Saccharomyces cerevisiae OneGene = OneOrgan = Large Intestine OneTissue = Epithelium OneCell = OneAlso = OneDisease = Colitis OneIgClass =… … Wikipedia
Senescence — refers to the biological processes of a living organism approaching an advanced age (i.e., the combination of processes of deterioration which follow the period of development of an organism). The word senescence is derived from the Latin word… … Wikipedia
Список пищевых добавок E400-E499 — E400 E499 Пищевые добавки. Группа стабилизаторов, загустителей, эмульгаторов. Индекс Название вещества Английское название E400 Альгиновая кислота en:Alginic acid E401 Альгинат натрия … Википедия
Список пищевых добавок E400 — Эта статья или раздел описывает ситуацию применительно лишь к одному региону. Вы можете помочь Википедии, добавив информацию для других стран и регионов. E400 E499 Пищевые д … Википедия
leavening agent — ▪ baking substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda. Leavening… … Universalium
baker’s yeast
Смотреть что такое «baker’s yeast» в других словарях:
baker’s yeast — n. a yeast (Saccharomyces cerevisiae) used in baking as a leavening, as for certain breads * * * … Universalium
baker’s yeast — n a yeast (as Saccharomyces cerevisiae) used or suitable for use as leaven … Medical dictionary
baker’s yeast — n. a yeast (Saccharomyces cerevisiae) used in baking as a leavening, as for certain breads … English World dictionary
Baker’s yeast — Saccharomyces cerevisiae, the yeast commonly used as baker s yeast. Gradation marks are 1 µm apart Baker s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where… … Wikipedia
baker’s yeast — хлебопекарные дрожжи yeast laboratory stage лабораторная стадия ращения дрожжей yeast extruding machine экструдер для формования дрожжей yeast culture preparation приготовление культуры дрожжей yeast growth capacity способность дрожжей к… … English-Russian travelling dictionary
baker’s yeast — noun used as a leaven in baking and brewing • Syn: ↑brewer s yeast, ↑Saccharomyces cerevisiae • Hypernyms: ↑yeast • Member Holonyms: ↑Saccharomyces, ↑genus Saccharomyces … Useful english dictionary
baker’s yeast — noun Date: 1847 a yeast (as Saccharomyces cerevisiae) used or suitable for use as a leavening agent … New Collegiate Dictionary
Yeast — of the species Saccharomyces cerevisiae Scientific classification Domain … Wikipedia
baker’syeast — baker s yeast n. A commercial preparation consisting of dried cells of one or more strains of the fungus Saccharomyces cerevisiae, used as a leavening in baking. * * * … Universalium
Yeast expression platforms — Yeasts can be used to produce proteins and sugars. Yeasts differ in productivity and with respect to their capabilities to secrete, to process and to modify proteins. The different platforms of types of yeast make them better suited for different … Wikipedia
Yeast — A group of single celled fungi that reproduce by budding. Most yeast are harmless (some are used in baking and brewing). Yeast is commonly present on normal human skin and in areas of moisture, such as the mouth and vagina, usually without… … Medical dictionary
bakers yeast
Смотреть что такое «bakers yeast» в других словарях:
bakers’ yeast — bakers yeast, a selected strain of yeast, used in baking: ». bakers yeast is a true ascomycete (Fred W. Emerson) … Useful english dictionary
Yeast flocculation — typically refers to the clumping together (flocculation) of brewing yeast once the sugar in a beer brew has been fermented into ethyl alcohol. In the case of top fermenting ale yeast ( Saccharomyces cerevisiae ), the yeast sinks to the bottom of… … Wikipedia
Baker’s yeast — Saccharomyces cerevisiae, the yeast commonly used as baker s yeast. Gradation marks are 1 µm apart Baker s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where… … Wikipedia
baking — Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. Ingredients used in baking include flour, water, leavening agents (baker s yeast, baking soda, baking powder), shortening (fats,… … Universalium
Дрожжи — Полифилетическая группа грибов … Википедия
Anti-saccharomyces cerevisiae antibodies — AbBox Antigen = saccharomyces cerevisiae OneIsoform = yes OneIsoformSpecialName = Mannins OneSource = Saccharomyces cerevisiae OneGene = OneOrgan = Large Intestine OneTissue = Epithelium OneCell = OneAlso = OneDisease = Colitis OneIgClass =… … Wikipedia
Senescence — refers to the biological processes of a living organism approaching an advanced age (i.e., the combination of processes of deterioration which follow the period of development of an organism). The word senescence is derived from the Latin word… … Wikipedia
Список пищевых добавок E400-E499 — E400 E499 Пищевые добавки. Группа стабилизаторов, загустителей, эмульгаторов. Индекс Название вещества Английское название E400 Альгиновая кислота en:Alginic acid E401 Альгинат натрия … Википедия
Список пищевых добавок E400 — Эта статья или раздел описывает ситуацию применительно лишь к одному региону. Вы можете помочь Википедии, добавив информацию для других стран и регионов. E400 E499 Пищевые д … Википедия
leavening agent — ▪ baking substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda. Leavening… … Universalium
Baker’s Yeast
The use of yeast gives baked goods (such as breads) both flavor and an airy lightness. Unlike chemical leaveners which react upon contact to produce gases, yeast are living organisms that digest sugars and produce alcohol and carbon dioxide. Because they are living, we promote their growth and their production by providing them with warmth, food (sugars), and time. Yeast is used for a variety of purposes outside of baking (such as for brewing beer, for fermenting wine, and for ingesting as a nutritional supplement) but we’ll focus on yeast for baking in this article.
To allow yeast to feast on just wheat flour and water is time consuming, sometimes taking several days to produce enough flavor and volume of small bubbles for delicious, tender bread. Many recipes aid the growth of the yeast by providing a little extra fuel in the form of cane sugar (be careful, an environment too saturated with sugars can shut down yeast activity resulting in a dense loaf) and making sure the temperature is just right to promote yeast activity (around 95°F [35°C]).
The amount of yeast to use, the length of time to allow the yeast to grow, and the balance of other ingredients that may promote or inhibit yeast activity are all unpredictable variables when creating a recipe from scratch. It takes a lot of trial and error to produce a recipe with accurate rise times for a particular amount of yeast (doubling yeast in a recipe won’t allow you to halve the rise time) so it’s best to start off by sticking with the amounts and times printed in a recipe before experimenting.
Commercial yeast production starts with a small group of healthy yeast organisms that is carefully grown by providing them with nutrients (supplied to them in a slurry called wort). As they multiply via budding (splitting themselves into new yeast cells), the yeast is transferred from test tubes to flasks to tanks. The tanks (called fermentation tanks) start off small and contain a specially formulated wort (usually a mixture of molasses, minerals, and vitamins) enabling the yeast to reproduce quickly and grow (and to be transferred to ever larger fermentation tanks). Fleischmann’s has some multi-story tanks that have a capacity of over 60,000 gallons (225,000 L)! When the producer decides it’s more cost effective to sell the yeast than to keep multiplying them, they wash and separate the yeast from the wort and other debris and proceed to prepare them for the different types of yeast products.
There are three main types of yeast available to the home cook: fresh, active dry, and instant.
Fresh yeast
Fresh yeast are live yeast cells mixed with carbohydrates (commonly corn starch) that has been compressed into small square cakes, wrapped, and refrigerated. The yeast is kept cold so it doesn’t grow before being incorporated into a recipe and is only viable for about one to two weeks. After that, the yeast runs out of nutrients and dies. Fresh yeast is the most active (that is, gas producing) of the three types of yeast commonly available. According to Fleischmann’s Yeast, a 0.6 ounce (17 g) cake of fresh yeast is interchangeable in a recipe to one packet (1/4 ounce or 7 g) of dry yeast. A 2 ounce cake is equivalent to three 1/4-ounce packets of dry yeast.
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| Close up of fresh yeast (all close up pictures at the same magnification) |
Use fresh yeast by crumbling the cake into dry ingredients or into lukewarm water or liquid ingredients (70-80°F or 20-27°C).
Active Dry Yeast
Introduced in the 1940’s, active dry yeast was a major innovation in how people would use yeast and bake breads. To make active dry yeast, live yeast cultures are dried after being removed from the fermentation tanks. A protective layer of yeast debris is allowed to coat the coarse clumps of yeast forming the tiny granules. Active dry yeast is simply dehydrated, dormant yeast cells clumped into grains that await reactivation. To revive the yeast, the grains must be soaked/dissolved in warm water (about 110°F or 43°C is considered optimal) prior to mixing with the dough or batter. Active dry yeast changed the world of baking because it was a shelf stable product that had consistent performance when used. Families on the move and cooks who didn’t have constant access to a refrigerator could still use yeast once active dry yeast was made available. (Fleishmann’s introduced their active dry product shortly after America entered World War II with the intent of providing yeast to soldiers.) 
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| Close up of active dry yeast |
To use, simply dissolve in warm water (105-115°F or 40-46°C) before incorporating into the rest of the ingredients. Active dry yeast can be kept at room temperature for a year if unopened but you can freeze the yeast and keep it for much longer. The frozen yeast granules can be dissolved into warm water without thawing first. After opening, the yeast generally lasts about 3 months in the refrigerator and 6 months in the freezer.
When looking at the ingredients of instant yeast, it usually contains sorbitan monostearate and ascorbic acid (an antioxidant used in packaged foods as a preservative; a form of ascorbic acid is commonly known as Vitamin C) as well as yeast. My theory is that to make it a little more «instant», sorbitan monostearate is added as a wetting agent to speed up the absorption of water.
