10 characteristics of yeast
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Answer:
The fermentation of yeast in the dough is the use of carbon dioxide and other substances produced by the life activities of yeast, and the series of complex changes make the dough elastic and give bread unique color, aroma and taste. Unlike chemical substances, yeast has its own life and is a typical facultative anaerobic microorganism which can survive with/without oxygen.
As yeast is a microorganism, it is bound to need some living conditions. If we grasp its characteristics, we can make it service the baking industry better. The main factors that affect yeast fermentation include the nutrients, temperature, pH value, and humidity. Yeast nutrients are mainly carbohydrate, and yeast can only use monosaccharidine in the fermentation process. The little monosaccharide in the flour cannot meet the needs of the fermentation of the dough. The monosaccharide required for the yeast fermentation is mainly from two aspects: one is formed from the starch hydrolysis of the flour; the other is formed through the enzymes hydroxylation of the sucrose in the ingredients. Although yeast needs sugar substances for nourishment, but when we add an excess of sugar, due to the osmotic pressure of the sugar production, the sugar will inhibit the growth and reproduction of yeast, so the optimum sugar content in the flour is generally 4-6%. Like other organisms, temperature is the most sensitive factor for yeast; the temperature for yeast growth is between 27-28 ℃, the optimum temperature is 28 ℃. Therefore, the room temperature for dough fermentation should be controlled below 30 ℃ for the booming of the yeast, and hence for final proofing of the dough. The yeast activity is enhanced as the temperature rises, so is the gas production. Experiments show that when the dough temperature is 38 ℃, the gas production is maximum.
Thus, the room temperature of the dough fermentation is best controlled between 36-40 ℃. If the temperature is too high, yeast will die of heat, the bacteria will grow, while the fermentation activity decreases. With the growth rate of yeast varies in accordance with the dough moisture content. Within a certain range, the more water, the faster the yeast fermentation is, so the degree of softness and hardness of the dough determines the pace of fermentation. In addition, the quality of the flour, other ingredients such as oil, milk, salt in the dough are also closely related to the dough fermentation. in actual operation, these also should be noted.
Understanding the habits of yeast in the dough, we should do as much as possible to create a very comfortable living environment for the yeast to make it give full play of its capabilities and efficiency, to make baking even easier.
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Answer:
Like other organisms, temperature is the most sensitive factor for yeast; the temperature for yeast growth is between 27-28 ℃, the optimum temperature is 28 ℃. Therefore, the room temperature for dough fermentation should be controlled below 30 ℃ for the booming of the yeast, and hence for final proofing of the dough.
Yeast is 70 percent water and of the remaining 30 percent, 50 percent is protein, 10 percent fat and ash and 40 percent carbohydrate. The more solid the yeast is, the more activity there is in the yeast. If it's grown more rapidly, it will have a higher protein content and lower carbohydrate composition.
Explanation:
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