From Wikipedia, yeasts are eukaryotic microorganisms classified in the kingdom Fungi, with about 1,500 species currently described. Most reproduce asexually budding, although a few do so by binary fission. Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of a string of connected budding cells known as pseudohyphae or false hyphae as seen in most molds. The yeast open species Saccharomyces cerevisiae has been used in baking and fermenting alcoholic beverages for thousands of years.
There are two (2) types of yeast that are available in the market. First is the Brewer’s Yeast and second is the Baker’s Yeast.
The Brewer’s yeast is mainly used in making beer. You can find it in tablet, liquid, flakes and powder form. It is a rich source of abundant minerals such as B-complex, selenium, and most specially chromium which helps regulate blood sugar levels. These vitamins help lessen carbohydrates and protein which provides energy to the body in return. They keep the muscles healthy for good digestion and keep the eyes, mouth, skin and liver healthy. Other people falsely think that they can substitute the Brewer’s yeast in their diet to provide B12 but it is still important to get these vitamins from the food that we eat.
The baker’s yeast is commonly used as a leavening agent for bread. Without this ingredient, there will never be bread. It is said that it switches fermentable sugar into ethanol and carbon dioxide. Using ingredients such as potatoes, eggs or sugar in bread dough will increase the growth of yeasts.
Different forms of Baker’s Yeast
a) Rapid-Rise Yeast
It is one variety of yeast which has more carbon dioxide to help the bread rise faster. This kind of yeast is particularly used in bread machines.
b) Active Dry Yeast
The Active Dry Yeast is frequently sold in the market for non-commercial bakers. Its shape is oblong and course in texture.
c) Cream Yeast
This kind of yeast still came from the same kind of yeast family but it this only made to ensure finest consistency in baking.
d) Compressed Yeast
It is cream yeast however most of its content have been removed and drained. It is beige in color and it has a soft texture which is popularly known as the “cake yeast.”
e) Instant Yeast
It is comparable to the Active Dry Yeast but in smaller granules. It can be used directly to dry dough.
Gary House is the founder of Central California Dutch Oven Adventures and the host of Cooking-Outdoors.com who loves cooking outdoors with his Dutch oven for many years now. He has fun looking for innovative ways of outdoor cooking in what he calls “his adventures” and would love to share these adventures with everyone. For more information on product reviews, outdoor cooking recipes and techniques, please visit our website at: www.cooking-outdoors.com
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Article Posted: May 28, 2012