What are yeasts?
yeasts are unicellular mushrooms somewhat related to mushrooms. The word comes from old English "gist", which means a bubble or foam. There are several hundred species identified by science, but one type, Saccharomyces cerivisiae , was used in baking and cooking for thousands of years. Until the 19th century, no one was quite sure how the organism works or what it is. In medieval England, the resulting beer foam even believed that it had miraculous qualities, and is called Godisgoood , which means that "God is good". Organisms consume carbon dioxide carbon dioxide as well as humans. Combined with gluten (protein created when wheat is mixed with water) mushrooms secrete carbon dioxide, cause bubbles in the body and give bread its texture. When the organisms breathe and exhale, sugar is troubled. The waste from this process causes a yeast taste of bread. In bread, this causes the dough to rise because the cells are replaced by huge clusters. When the dough for bread is perforated and fromworked after the first rise, distributes organisms evenly, so they continue to ferment.
When the beer is fermented, fissioned sugar becomes alcohol. Brewer yeasts can be one of several species, with the most common cerivisiae , which settles on the upper or lower part during cooking, which significantly affects the taste. Breweries "top-fermenting" tend to be fruit and fermentation best at high temperatures, while "organisms" fermenting "on the bottom create dark beer or lager and fermentation in colder climate.
Until World War II, yeasts were used in fresh cakes, giving cakes a 10 -day life before the yeast spoils. While professional bakers can still use fresh form, many cakes are produced with active dry yeasts that have a much longer life, and most domestic bakers have been welcomed. In this mixture the organisms were carefully foughtSheny and revived in warm water, which lasted longer. However, if the water was not between 105-115 ° F (about 40-46 ° C), the thermal shock would kill the sponge. Recently, immediate yeast has become popular. This variety does not need reconstruction and can be added directly to the dough.
Today nutritional yeasts that are not a lively form of fungi can be used as a dietary supplement. It is sold in bulk or in packages of small flakes, has a high content of protein and vitamins B and has a strong nutty or cheese taste. Products for vegans and for people with intolerance of lactose often use nutritional yeast as a replacement for parmesan cheese, and even some film theaters began to offer it as a healthy alternative icing for popcorn.