Baker’s Yeast: Transform your Doughs with Quality

Baker’s Yeast: Transform your Doughs with Quality

Baker’s yeast is a key ingredient in baking products. This is because it provides the spongy texture and characteristic flavor of these foods. In addition, it is crucial for several aspects of the baking process and its final characteristics, such as texture and shelf life.

In this article, we present keys and recommendations for its use in baked goods in industrial processes. This is to guarantee consistent and high-quality results in each baking.

Importance of choosing the right baker’s yeast

Baker’s yeast is a single-celled microorganism that performs a fermentation process that releases carbon dioxide (CO2) (UNL, n.d.). This causes the dough to inflate and acquire its distinctive honeycomb structure.

Thanks to its leavening function, yeast also contributes unique aromatic notes. Therefore, it is important to choose the right yeast for the production of quality products.

Some of the yeast needs to be sought after in industrial processes include:

  • Quality: it is important to choose yeasts that are marketed in compact blocks and have good friability.
  • Type of product: fresh yeast is more suitable for working with cold doughs, while dry yeast is easier to handle and can be used in the preparation of products such as: puff pastry desserts, breads, pizzas, pastries, cakes, cookies, sweet and savory doughs.
  • Durability: fresh yeast has a shorter shelf life and should be stored in a cool, humid place; while dry yeast can last up to two years if stored in a dry place at room temperature.

Keys to its use in industrial processes

There are several keys to keep in mind when using baker’s yeast in industrial processes. Some of these keys include:

Recommendations for integrating baker’s yeast

You must integrate yeast with other ingredients using the correct mixing methods. Among them are:

  1. Adequately hydrate dry yeast with warm water before adding other ingredients.
  2. Incorporate the hydrated yeast into dry ingredients such as flour, sugar, and salt. Mix the dough to reach a homogeneous consistency. Additionally, it is important not to over knead to avoid damaging the yeast cells.
  3. After forming the dough, you should leave it to rise in a warm, draft-free environment. This will allow the yeast to ferment and release CO2. As a result, the dough will inflate and acquire its honeycomb texture.
  4. Finally, baking will stop the yeast activity and fix the spongy structure obtained during fermentation. As a result, a product with the desired light and uniform texture will be obtained.

Type of special handling

You must handle yeast with care to ensure its integrity and its leavening effect on the products. This careful handling encompasses several fundamental aspects:

  1. Store in a cool, dry place, free of humidity and heat, so as not to inactivate it or damage its cells.
  2. Respect expiration dates and use yeast within its shelf life.
  3. When measuring the yeast, do not compact the product too much, as this may hinder its dissolution and hydration.
  4. The temperature of the hydration liquid is crucial; it should be warm to hot (between 35-40°C). Never boiling.
  5. Do not overmix the dough, as this can damage the yeast cells and decrease its leavening capacity.
  6. You must strictly respect fermentation times and temperatures.

In summary, baker’s yeast is a fundamental ingredient in the production of bakery products. It is important to choose the right yeast and use proper techniques to ensure the final quality of the product.

If you are interested in knowing more about yeast and want to learn how to optimize the production of bakery products, visit Disjobelusa. Find out how we can help you on this path and get to know our products.

 

 

Bibliographic references

 

Leon, S. (2020, 8 de julio). Levadura fresca y seca: ¿En qué se diferencian? Lesaffre. https://www.lesaffre.es/levadura-fresca-seca-diferencias/

Levapan. (2023, 5 de marzo). ¿Levadura fresca o levadura seca instantánea? ¿Qué debo usar en mi panadería? https://www.levapan.com/noticias/levadura-fresca-vs-levadura-seca/

FIQ. (n.d.). Mundo microscópico I: la levadura. https://www.fiq.unl.edu.ar/culturacientifica/extension-fiq/mundo-microscopico-i-la-levadura/

FoodLab. (2024). Determinación de la vitalidad de las levaduras. https://www.cdrfoodlab.es/cdrbeerlab/analisis/vitalidad-levaduras-cerveza