Suggest An experiment to show the reasons for using yeast in banking
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Answer:
Yeast is a single-celled microorganism related to mushrooms. About 1,500 species exist, but in the kitchen, we use mostly just one, Saccharomyces cerevisiae (which means “sugar-eating fungi”). Used to make bread rise, it’s available in various forms, which differ mostly by moisture content.
Cake yeast (aka fresh yeast or compressed yeast) is made from a slurry of yeast and water with enough of its moisture removed so that the yeast can be compressed into blocks. Experienced bakers swear by its superior leavening and the nuanced, slightly sweet flavor it gives baked goods. Cake yeast is highly perishable and lasts only about two weeks in the refrigerator.
Active dry yeast was developed by the Fleischmann’s company during World War II so that the U.S. Army could make bread without keeping yeast refrigerated. Partially dehydrated and formed into granules, it contains dormant yeast cells that keep at room temperature for several months. To use active dry yeast, rehydrate it first in warm water (about 105°F) along with a pinch of sugar to feed the yeast. The resulting foam is confirmation that the yeast is still alive.