What Is Yeast?
Yeast is an egg-shaped single-cell fungus that is only visible with a microscope. It is a leavening agent, where it converts the food/fermentable sugar into carbon dioxide (Dough, Alcohol -Wine, beer, etc.) This causes the dough/wine/beer to expand or rise as gas forms to create bubbles.
How it works in Dough:-The dough is elastic and stretchable. When we add yeast while making dough, the yeast ferments the sugars in the flour and releases carbon dioxide gas. The expanding gas causes the dough to inflate or rise and because the dough is elastic and stretchable the carbon dioxide cannot escape.
How it works in Alcohol: – Yeast is also an essential ingredient in Making Alcoholic Beverage. The yeast eats the sugar present in Grains/Fruits which produces carbon dioxide and alcohol.
Yeast is of two types:
Fresh yeast: also known as wet, cake, and compressed yeast. It comes in small square cakes. Fresh Yeast Comes in a block. They are used in Baking and essentially in making Beer and Wine. The fresh yeast cake has a stronger smell than dry yeast. It is light beige in color and soft and crumbly in texture. . It tastes a bit sour and raw. Once exposed to the air, the yeast should be stored in the refrigerator
Baker’s yeast: There are two types of baker yeast: Active dry yeast and instant yeast. The difference between the two is the size of the granules and the usage; active yeast has larger granules while instant has been ground into a finer texture. Instant is named because it can be added directly to the ingredients; it does not need to be dissolved in water before using. Active dry yeast has to dissolve in a small amount of lukewarm water and sugar, then keep for 10 minutes before using for making the dough.
Baking Soda: Baking soda is also known as Sodium bicarbonate or bicarbonate of soda, which is a chemical compound (NaHCO₃). It is a salt composed of a sodium cation (positive charge) and a bicarbonate anion (negative charge). Sodium bicarbonate comes in white solid crystalline, but the finest powder is available in the market. Carbon Dioxide is formed when it is combining with liquid, acid, (lemon juice, vinegar, or buttermilk), and heat. When you mix with Vinegar you get a bubbling reaction. These tiny Carbon dioxides (CO2) gas bubbles allow for soft and airy baked products such as cookies, pancakes, and cakes. It rises and becomes light and fluffy.
Baking Powder: Baking powder is made of dry powder:
- Baking Soda (Base)
- Cream of Tartar (tartaric acid is an organic acid that occurs naturally in many fruits, most notably in grapes, but also in tamarinds, and citrus)
- Corn Starch ( Filler)
It works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction. When mixed with the wet mixture the carbon dioxide release which causes a bread rise. Things like muffins, biscuits, cakes, and cookies usually use baking powder.
Salt: Salt has an important fact when it comes to making a bakery product. It’s stabilizing the yeast fermentation rate, strengthening the dough (gluten in a dough hold water and carbon dioxide, doesn’t give chance to tear the dough). It modifies flavor and increases crust color.
Eggs: Egg is made up of water as well as protein and fat. Whole eggs work to bind baked goods together because of the protein content and gels as the egg heats up. Structure and Stability within a batter are created by egg, they add moisture. Eggs also add flavor, color, and richness to our baked goods. When we talk about traditional baking eggs play a vital role.
Egg White and Egg Yolk
Egg White: Made up of water and protein. It is also called albumin. 2/3 of the total egg contains egg white. If it is whipped, it creates a white form (Air) to lighten and leaven. Meringues, Souffles, and Pastry cream are made well with egg white.
Egg Yolk: Having a high percentage of fat, protein, and water. 1/3 of an egg contains egg yolk. Yolk emulsifies (unite) and thicken the ingredient when heated. It creates smoothness and homogeneous batter or dough.
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