Hello, dear readers of the site site. Today we will continue to study the material dedicated to the yeast sugaromycetam, and get acquainted with the main productive species (commodity forms) of this type of raw materials. In the process of studying the topic, you must obtain clear ideas about the properties and features of the practical use of bakery yeast produced in various commodity forms.

Bakery yeast. Views.

Currently, 4 product species of active (viable) bakery yeast received widespread use:

1. Pressed
2. Dry active
3. Dry high-speed (instant)
4. Liquid

In addition to viable yeast in bakery production uses and inactive (inactivated) yeast are used. Inactivated yeasts found the use as a natural bakery enhancer for weakening is unnecessary strong gluten. The weakening of gluten is caused by a tripeptide glutathion contained in inactivated yeast.

Predated yeast.

Pressed yeasts are used in modern bakery most widely. Fresh benign extruded yeasts are living cells of technically clean culture Saccharomyces Cerevisiae. Bakery yeast is grown in production conditions on a special sahaphic nutrient medium. Griving yeast is isolated from the nutrient medium, purified, remove excess water and pressed into dense blocks.

In accordance with GOST 171-81, bakery yeast goes on sale in the form of a dense consistency with a specific "yeast" smell and taste. The color of benign extruded yeast should be uniform and light. Tint cream or grayish. Pressed yeast when pressing should be easily breaking. Consistency of yeast should not be stitching or sticky. On the surface of yeast should not be spots. The lifting force of benign extruded yeast should not be above 70 minutes (for lifting the test by 70 mm). The humidity of pressed yeast on the day of production is not more than 75%.

Many yeast plants bring the moisture content of freight yeast to 70 and even 68%.

100 g of pressed yeast on average contained 12,5g proteins, 2.5 g of fats and 8.5 g of carbohydrates. Energy value Appeated yeast is about 107 kcal.

Despite the fact that any pressed bakery yeast consist of the same organisms (Saccharomyces Cerevisiae), the quality of yeast produced at various plants, differently.

Quality yeast Significantly depends on the technological features of the cultivation of yeast cells and the total production culture. The less pressing yeast is contaminated with an extraneous microflora, the better they are stored. An extraneous microflora reduces the ability of yeast to storage and reduce their lifting force. Reducing moisture and improving the microbiological purity of extruded yeast helps to increase product stability during storage.

Currently, various strains of yeast of sugaromycetes are grown on yeast factories. Different strains of yeast have different lifting force, and in different ways react to high or low temperatures, salt additives, elevated sugar concentrations, etc. For various varieties of bakery products, it is recommended to use various varieties (names) yeast. For example, inspective yeast are more suitable for high-fertile dysda.

How to keep yeast?

The main lack of pressed yeast is a relatively short shelf life. When storing fresh pressed yeast, the following conditions should be observed:

1. The storage temperature should be not lower than 0 and not higher than + 4 ° C. At the specified temperature range, the yeast cells are in the anabiosis state, but do not freeze. In the state of Anabiosis, all the processes of yeast are slower slower.

2. Ensuring free air exchange. Even in a state of anabioz, yeast cells continue to breathe, so they need a flow of a sufficient amount of fresh air. To ensure good gas exchange, the yeast is packaged in a leakage paper packaging and storing in such a way that between the packages there are intervals for ventilation.

3. Ensuring a sufficiently high humidity of air, preventing yeast drying. In the leather packing, the yeast is quickly losing moisture and dry out. In order to slow down the loss of moisture, it is recommended to maintain air humidity at the level of 96-98%.

4. Transportation of yeast should be organized in such a way that the yeast is not frozen and did not heat up the normative temperature level. For transportation, thermoses, cars with thermobobs, refrigerators are used. The increase in the temperature of the transported yeast leads to the fact that yeast leaves anabyosis and begin to actively breathe. When breathing, the intracellular supply of nutrients is rapidly consumed and the yeast cell perishes.

5. During the transportation and storage period, the corresponding sanitary and hygienic rules should be strictly observed to protect the yeast from foreign microflora. Air-permeable paper packaging cannot reliably protect the yeast from pollution, so the necessary measures should be taken to protect yeast from dust. Under the influence of rotten bacteria, mold fungi and other microorganisms, pressed yeast are very quickly spoiled.

When complying with the necessary conditions, pressed yeast can be stored from 12 to 24 days.

Dry active yeast (dried yeast)

For the production of dry active yeast, special races of pressed yeast are used. Yeasts designed for drying are grown under special conditions, and before drying are treated with plasticizers, providing increased stability of cells to the dehydration procedure.

The main advantage of dry active yeast is the possibility of long-term storage. When complying with the necessary conditions for dry, active yeast of various manufacturers can be stored from 6 to 24 months. The best yeast is stored in intact branded packaging. When opening the package, the shelf life of dry yeast is usually reduced to 1 month.

Dry active yeast produced in the form of small granules. Surface layers of granules consist of inactivated yeast cells, and internal active. The inactivated cell layer is formed during the drying of yeast, this layer protects internal cells from death.

The humidity of dry active yeast is usually within 6-9%.

In 100 g of dry active yeast Contains approximately 43 g of proteins, 6 g of fats and 40 g of carbohydrates. The energy value of the product is 386 kcal.

The inactivated layer of yeast cells is a good source of glutation. Tripeptide Glutation has a pronounced weakening effect on glutenular flour. In this regard, dry active yeast is not recommended for cooking testacontaining more than 8% sugar. The joint effects of glutathione and the appliance may noticeably worsen the rheological properties of the test and the quality of finished products.

Each baker should know that the billets from a dough, for the preparation of which dry active yeasts were used, can be well climbing in the proofing, and then fall sharply. This is due to a significant weakening of the gluten of flour as a result of the joint action of the combined components and yeast glutation.

Dry yeast is used in a lower dosage than pressed. Usually, for replacing 1 kg of extruded yeast, 330-400 g of dry active yeast is sufficient. Adding more than 1% dry yeast to the dough (from the mass of flour) can lead to the appearance in the baking of the characteristic yeast odor.

Before using dry, active yeast, as a rule, expose activation. For this, 200 g of yeast is neatly poured on the surface of 1 l warm water. The water temperature should be 35-38 about C. If you make yeast in a colder or more warm water, their lifting force may noticeably decrease. After 10-12 minutes (when the yeast is swollen), they should be mixed with water until a homogeneous suspension is obtained. A yeast suspension can be stored for up to 8 hours at a temperature of 18-20 o C.

High-speed dried yeast - instant yeast.

The term "instant" originated from the English word Instant, which means immediate.

Instant yeast are a relatively new product (start industrial production 1972 g), obtained with deep and rapid dehydration of yeast cells in special conditions. Humidity of instant yeast is 3.5-5.5%.

Instant yeast are produced in the form of a small vermicelli light beige. The characteristic yeast smell in instant yeast is expressed to a lesser extent than dry active.

In 100 g of instant yeast contain 49g proteins, 6g fat and 40 g of carbohydrates. The energy value of the product is 410 kcal.

Instant yeast have a high lifting force. To replace 1 kg of pressed yeast, 330 g of dry instant yeast is sufficient.

Dry instant yeast do not require activation. Before entering into the misses, they are mixed with flour or warm water (35-38 o C). Mixing with warm water is used in the case when the kneader is performed quickly.

Instant yeast can be applied to the dough and uncaptured testing technologies.

It should be remembered that dry instant yeasts do not bring contact with cold or icy water. Under influence cold water Their activity is sharply reduced.

The main disadvantage of instant yeast - Fast loss of activity in disruption of packaging integrity. Remove the packaging of instant yeast is recommended to use within 24-48 hours. A longer storage is possible only in the refrigerator in a tightly closed container.

The usual dosage of instant yeast is 0.6-1.0% of the mass of flour. With accelerated testing technologies, the dosage of instant yeast can be increased.

In recent years, various compositions have appeared based on dry instant yeasts with enzymes and bakery improvements. Such composite mixtures belong to the third generation of dry bakery yeast. For example, Fermipan Soft's instant yeast, Fermipan Super (2 in 1), Tulip (Tulip 2 in 1), "Biolev 2 in 1" contains in addition to dry yeast and bakery enhancer. The improvement device usually includes ascorbic acid, amylase enzymes, emulsifiers, soy flour.

The range of instant yeast produced is quite wide. Different brands of instant yeast are adapted to various recipes and technologies for the production of bakery products.

Liquid yeast

Liquid yeast are not intended for long-term storage. Liquid yeast is prepared directly on a bakery enterprise. For the preparation of liquid yeast, a flour-powered welding is used, which is fed by thermophilic lactic acid bacteria (L. Delbrückii). Pure culture L. Delbrückii is introduced into a collar welding at a temperature of 50 o C. Folding lead 12-14 hours before the acidity of 10-12 degrees. Then, the culture of yeast of sugaromycetes is introduced into the fermented and cooled to 30 o with welding.

Yeast develops well in a fermented welding, because The elevated level of acidity prevents the development of mesophilic species of lactobacillia, and the low temperature slows down the development of thermophilic species. At a temperature of 30 o with thermophilic L. delbrückii almost ceased to produce lactic acid and Zakvaska does not reclaim. For reproduction of yeast microflora in a fermented welding, it usually happens for 8 hours.

Liquid yeast according to properties are very similar to ordinary wheat leaves, but unlike them do not cause excessive testing of the test.

The ratio of yeast and lactobacilli in liquid yeasts obtained by rational scheme is 1: 1. The rational scheme of obtaining liquid yeast was proposed by A.I. Ostrovsky back in the 30s of the twentieth century. Ready liquid yeasts obtained according to this scheme have finite acidity 8-12 degrees and lifting force for at least 30 minutes. Later, other schemes of obtaining liquid yeast (Leningrad, Moscow, Jambulskaya, Universal) were also developed, but they did not receive widespread practical application.

Sugaromycetes of liquid yeast have several increased thermo and acid resistance - withstand temperatures up to 35-40 o C and acidity up to 10-12 degrees. The use of specially derived Sharomycettos makes it even greater to increase the stability of yeast to the action of increased acidity and temperature.

The culture of liquid yeast can be guaranteed quite a long time. In this case, part of liquid yeast is selected and used to prepare the test, and the appropriate portion of the prepared nutrient welding is added to the remaining amount of liquid yeast.

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Yeast is unicellular microorganisms related to the class of sugarmice mushrooms. Yeast cells have a spherical or oval shape and contain 75% moisture. Mycelium (Body) do not form. We multiply by killing and asporap. About 20 species are known.

The dry matter of yeast cell consists mainly of proteins (44-67%), mineral substances (6-8%), carbohydrates (up to 30%). The main carbohydrates of yeast - glycogen and trehalosis are the source of energy processes in the cell.

It has been established that yeast with a large number of spare carbohydrates can save their quality for a long time. The yeast contains a trippeptide, glutathion, activating proteolysis.

There are a number of enzymatic complexes in yeast, of which the main thing is the winter, or the so-called zimaz. With the help of Zimaz, the yeast ferment sugar, i.e. they turn it into alcohol and carbon dioxide. In this case, yeast cells receive the energy necessary for its livelihoods. In the absence of oxygen (in anaerobic conditions), yeast enzymes cause sugar alcohol fermentation.

This is a complex multistage process, which passes eleven stages with the participation of numerous enzymes and phosphoric acid. At the last stage of the process of fermentation of sugar, carbon dioxide and ethyl (wine) alcohol are formed.

In the test and other semi-finished products of bakery production of oxygen, very little, so yeast causes the process of alcohol fermentation. The carbon dioxide resulting as a result of fermentation breaks the dough and provides the necessary porosity of products. In the presence of oxygen (in aerobic conditions) in the nutrient medium, the yeast is decomposed with sugar to form water and carbon dioxide. At the same time, the energy is released 23 times more than with alcohol fermentation, therefore, in the presence of oxygen, yeast cells are intensively multiplied.

For normal activity of yeast, a liquid medium is needed containing nutrients corresponding to the reaction of the medium and temperature conditions.

Liquid medium for the development of yeast must contain sugar, nitrogen compounds, mineral compounds, vitamins. Bakery yeast assimilate glucose, galactose, sucrose, raffinosis, maltose. Sugar sugar (sucrose, maltose) under the action of enzymes, yeast is pre-transformed into simple.

From nitrogen compounds, yeast is best assimilated with protein hydrolysis products (amino acids, polypeptides), as well as mineral salts containing nitrogen, such as selfish ammonium.

The reaction of the medium in which the yeast is located, should be the weakness. Alkaline medium inhibits yeast cells. With high alkalinity, yeast perish. The optimal value of the pH of the medium is 4.5-5.

Of great importance for yeast vital activity have temperature conditions. For the reproduction of yeast, the temperature of 25-28 ° C is most favorable. Alcohol fermentation goes most actively at a temperature of 30-35 ° C.

At a temperature of 45-50 ° C and above, yeast cells dying. Low temperature slows down the life of yeast, yeast fall into the anabiosis state (hidden livelihood), in which they can remain for a long time without damage.
Frozen yeast after slow thawing at a temperature of 6-8 ° C retain their properties.

Pressed yeast There are accumulation of yeast cells isolated from the culture medium, washed and pressed. The dilute molasses is served by the nutrient medium for growing yeast. Melasse (beetroot production) - dark thick liquid with module consistanes.

At the yeast plants, molasses are bred by water, acidify, nitrogen and phosphorus salts are added, as the content of these substances necessary yeast in the melasse is insufficient.

The process of growing yeast consists of two stages: obtaining uterine and commercial yeast. The yeast races used for the cultivation of uterine yeast should have good lifting force (up to 45 minutes) and high mattasic activity. Races used for cultivation of uterine yeast should contain as little glutation as possible, weakening the dough, to be resistant to high salts and sugar concentrations.

Commodity yeast is obtained by reproduction of uterine yeast in the prepared nutrient medium in yeasting devices. The reproduction of yeast on concentrated media (5-6% sugar), recently used on large plants, improves the quality of yeast and increases the performance of yeasting devices.

Growing yeast On concentrated media - the main direction in modern technology.

The yeast multiplies for 14-20 hours with a continuous supply of air to the nutrient medium (oxygen accelerates the growth of cells). After the cultivation of yeast, the culture medium is separated, obtaining yeast milk, containing 500-600 g / l yeast and a malfunction (waste liquid).

Yeast milk passes through a filter press, where the yeast is separated from extracellular moisture, after which they are formed in the form of bars, are packaged in the labeling paper and placed in a refrigerator with a temperature of 2-4 ° C.

The yawbery yield of 1 tons of melassa (sugar content of 46%) at advanced enterprises is 750-760 kg.
Pressed standard quality yeasts should have the following indicators: grayish with yellow tint color; Dense consistency, when fault, should crumble, but not to flash.

The lower the humidity, the higher the quality of yeast and their storage resistance.

Lifting force - This is the ability of yeast to ferment glucose, fructose, sucrose.
The resistance of yeast is determined by the shutter of the yeast bar at 35 ° C until their softening. Resistance characterizes the activity of proteolytic ferry enzymes and the suitability of yeast to storage.
Malault activity characterizes the ability of yeast to hydrolyze maltose flour and depends on the presence in the yeast of the enzyme material. Maltosis is the main bread dough sugar, with great difficulty ferrifies yeast and more slowly than other sugars, as the yeast contains relatively little material. Maltasic activity of good yeast should be no more than 100 minutes. In GUTE on bakery yeast, malalhasic activity is not included, but during the selection of yeast races, this indicator is taken into account.

The extruded yeast is used to break the test in the amount of 0.5-5% of the mass of flour. The specific dosage depends on the type of product, the method of cooking the dough and the yeast lifting force.

In addition to yeast made by specialized yeast plants, yeast, obtained in the production of alcohol, are used in the bread accumulation by separating waste yeast from melassically alcohol. The quality of alcohol yeast is somewhat lower than the bakery. They are less rack when stored and have worse malalade activity.

Yeast milk is a liquid yeast suspension in water obtained during the separation of the culture medium after breeding in it in it. The color of yeast milk is gray with a yellowish tint, smell and taste - characteristic yeast. A separated concentrate with a temperature of up to 5 ° C enters bakerys in tank trucks. In 1 l yeast milk should be contained at least 450 g of yeast in terms of extruded yeast by a humidity of 75%. The lifting force and the acidity of yeast milk must correspond to the indicators of pressed yeast according to GOST.

Yeast milk is used to break the dough in terms of extruded yeast. For example, for replacing 3 kg of pressed yeast yeast milk, in 1 l which contains 500 g of yeast (in terms of 75% humidity), it is necessary to take 3 / 0.5 \u003d 6 l of yeast milk.

Replacing extruded yeast yeast milk has significant advantages and economic efficiency: the yeast consumption is somewhat reduced due to greater activity of yeast cells in yeast milk; Liquidation costs for moving and clearing yeast are eliminated; Preparation of yeast suspension. Yeast cells in this product are more active, as they have not been cooled and anabyosis.

Dried yeast is obtained by drying chopped with chopped with warm air to residual moisture (8-9%) (moisture, chemically associated with cell proteins). Due to the low moisture, dried yeast, unlike pressed pressed, can remain for a long time without damage. The quality of dried yeast depends on the initial quality of pressed, from the drying mode and storage mode.

For drying, ordinary benign extruded yeast takes, however, it was found that the quality of dried yeast will be higher if in the original yeast to increase the content of dry substances up to 30% and spare carbohydrates, especially trehalose, up to 11 -12%. It is desirable that the lifting power of the original yeast be up to 60 minutes.

Pressed yeast dried in dryers of various structures and at various modes, observing the following general pattern: at the beginning of the drying, the air temperature should be 70-90 ° C, and in the second period 45-50 ° C.

The decrease in temperature in the second period warns the denaturation of cell proteins. Drying slightly harms yeast cells, increases the content of the reduced glutathione, worsens the lifting force of yeast, so it is desirable to apply the soft modes of drying yeast, that is, at temperatures of drying air 45-50 and 35 ss.

Nice results It gives drying under vacuum and drying in a vibrice layer.
The average duration of drying 5-6 hours. Dried yeasts have the form of granules, vermicellies, kruks, powder, or mixtures of these forms. The color of the yeast is light gray, the smell of a specific, yeast.

Pressed yeast is replaced with dried taking into account their lifting force. When stored, the monthly deterioration of the lifting force is allowed by 5%.

There is another wonderful way that is useful homebaked bread Without adding industrial yeast, but still on yeast - make yeast yourself from fruits, honey and water. For a couple of days, you can get real natural yeast, in which everything you need and at the same time nothing superfluous to bake an excellent bread with your own hands.

How to make them?
Any fruits, greens, vegetables, all living and clean, torn from bed or bought in the market at grandmothers, a little honey or sugar and clean water. The further process is even easier: fruit is not mine, so as not to wash off the wild yeast, living on the fruit shells, for the same reason do not clean, but simply cut into small pieces.

It takes about the handful of such fruit, plus, you can add a little raisin for ragged yeast. We fold the prepared fruits in the jar (I have a regular half-rod), pour water to the room temperature, add a spoonful of honey or sugar, stir, we close the can with a lid and hide in a quiet place for 2-3 days. In the bank should begin fermentation.

After the specified time we shake the jar, open the lid to release the gas, and again hide for a day or two. We check: if, opening a jar, heard hiss, like from a bottle with lemonade, then yeast is ready. I advise you to use them for 4-5 days.

In the photo on the left of yeast after 3 days, air bubbles are visible inside the bank. In the photo on the right of the bank on the 5th day, bubbles are not visible, but it hits, if you listen, and ready to work.

In fact, we have yeast water and what is the concentration of yeast, I, honestly, I can't say, I just have no idea. I did these yeast, and I remember that the concentration of yeast is not constant and changes: the longer the bake on these yeast, the more stronger. If at the beginning of the removal, wild yeast raised the dough slowly (my first bread is suitable for five hours), then to the second-third pastry they behaved much more active, so much that I had to reduce the volume of yeast water used in the recipe. I think it is connected with two important moments: The readiness of yeast water and maturity of the layout. It seems to me that, during my first experiment, I was too early to put the first opara, it was necessary to wait a couple of days, so that the fruit yeast "dose". When I used them, they bubbled and sleigh, it was worth waiting a little.

How to use them?
Instead of conventional yeast, only the "dosage" must be corrected periodically, because over time, their activity may vary. Yeastwater should be mixed with flour, cover and leave 12-15 hours before maturation. The opara must be mature, to be bubble and porous, and it is not a break, which needs to be poring the flour, it is a layout that needs to be used without a residue, kneading the dough on it.

When I first went up with fruit yeast, I handed out the pole from call to a call, especially without looking at her real state, so my first bread on home yeast approached very long and reluctantly, even extra 50 ml did not help. yeast water added to the dough instead of part of ordinary water. This time everything was different. Here compare yourself, the first attempt and the second attempt:

first try

second attempt

Fermentation time, temperature, the amount of flour and the volume of yeast are the same, in both options it apple yeast With raisins, and the difference is obvious. Yes, and in how the bread came up, also a huge difference, this time already in an hour signs of fermentation were noticeable, the dough was noticeably greeted visually.

How to feed them, where to contain?
Although yeast Water "NOT ZAVAKA," she also needs feeding, because he is also alive. Each time, casting a little yeast from the baking banks, it needs to add a bit of honey or sugar to it, fill the loss of water and supply a new batch of fruit (old fruits can be partially seized and disposed of). Store a jar with yeast is best in the refrigerator, there it will not happen with her, it does not take care and does not moldy. To bore bread again on fruit yeast, it is enough to get a jar, add honey or sugar, a couple of apple fractions or another fruit, and wait for lemonade.

How do they affect the dough and bread?
These fruit yeast miraculously affect the dough, it becomes silk, very elastic and pleasant. Plus, they give their color and aroma bread. This is especially noticeable with yeast from dark berries. I did from the cherry, yeast turned out to be dark burgundy, and the dough Siren. Real Magic! Ready bread also had this beautiful shade.

And fruit yeast affect the porosity of bread, more precisely, on the drawing itself. You noticed that yeast and start-up bread is different "drawing" of the ball and pores? So the bread on fruit yeast is also different. Bread can be perfectly loosened and drunk and in the incision to have unusual patterns, not similar to the start-up or yeast. This is well noticeable just on the example of cherochi bread.

I think it is due to how this yeast water affects the gluten of the test, more precisely, it relaxes it. If you knead the dough with a large amount of yeast water, it will be a bit of strange consistency, simultaneously with silk, and militant, but at the same time lipgy, not so durable and elastic, like, for example, the dough on the lactic acid source. I can be wrong, but it seems to me that it is associated with the presence of alcohol in yeast, and alcohol, as you know, destroys gluten. But in small doses, he gives an interesting effect, just affecting the structure of the ball.

Taste bread
I will not say that fruit yeast strongly affect the taste ready BreadBut the fact that this unusual bread is noticeable immediately. It is given away barely catchy notes in taste and aroma, fruit, thin, fresh, sweetish, believe me, the usual bread does not smell like that. Today I baked a trial and he is just amazing!

What can fruit yeast do from?
I have already mentioned that they can be obtained from anything, even from greenery. I tried to do from the cherry, from lemon and from apples with raisins, and it's hard for me to say what I liked more.

Wholegrain on apple yeast

one more on apple

with caramelized garlic and olives on lemon yeast.

I already put mint yeast from stalks peppermintwho remained from a mint pesto, I want to try with them a sdobu.

For what bread fit fruit yeast?
On them you can burn any wheat bread With small additions of any other flour, but here rye, it seems to me, bake will not work. For rye bread We are important for lactic acid bacteria that must be present in the test in a large number, and the fruit yeast can not give it. For rye bread there is a favorite rye yoke :)

By the way, while the summer, you can hear all kinds of fruits and berries, from which it is possible to make clean fruit yeast.

If you have questions about fruit yeast, you can ask them here or in our groups

What do we know about yeast? In fact, we used to consider yeast product to add it when preparing various dishes. The yeast is added to the bread dough, any other baking, as a result of which the dough rises well, becomes lush, air and fragrant. And in the Soviet times, the yeast were popular among small schoolchildren who, wishing to fool, add this product to the school pipeline. However, did we think about the secret of yeast, what kind of composition and why do they cause such a result?

What are yeast

In fact, yeast are alive organisms, or rather specified species Unicellular mushrooms. The composition of yeast is pretty simple. Yeast mushrooms consist of cells that are capable of growing vegetatively. In metabolism, the fermentation process occurs, which stops when the oxygen is accessed into yeast mushrooms. However, with a good glucose concentration, fermentation can continue even in the presence of oxygen. Scientists have learned quite a long time long ago to benefit from this process, which is useful not only in cooking, as well as in the extraction of various kinds of energy.

Brewer's yeast

Exist different kinds yeast, which differ slightly in their composition. Beer yeast, whose composition was studied by scientists, is used to prepare a peculiar drink, which is known to us as beer. Also, products of this type of yeast are used in medicine as vitamins or nutritional supplements that contribute to the increase in muscle mass or an increase in body weight. This agent is popular among athletes who work on their muscles, as well as among people who want to recover. The beer yeast themselves are divided into two types: upper and lower fermentation. The difference lies in the fermentation temperature of yeast, which is selected for cooking different varieties beer.

Bakery yeast

As for other yeast, bakery yeast are found, the composition of which is rather rich, but does not give the right yeast bread to consider useful. Such yeast includes proteins, carbohydrates, vitamins, nitrogen, as well as acids and natural chemicals. Using bread yeast It gives the dish refined aroma, airiness, ease and appetizing appetizer. It is known that in any supermarkets that are engaged in baking, this product is added to the product.

Chemical composition of yeast

Science is known that chemical composition yeast is not constant and can vary depending on the type and exposure to the environment. Contain yeast mainly water and less dry matter. This product includes: inorganic substances that include phosphoric acid and potassium, carbohydrates, which consist of polysaccharides and glycogen, nitrogen, amino acids, proteins and lipids. Under the influence of low or high temperatures, moisture, direct sunlight The composition of yeast can change significantly.

If you return to the use of yeast in household life, then it is worth adding that today it is definitely not installed, which they can bring - use, or vice versa, harm. Some chemicals containing mushrooms can be negatively perceived by the human body. However, the rest of the products can also benefit. In general, the use of products containing yeast should not be excessive.

Not surprisingly, why yeast bread, to put it mildly, is not very useful ... What is used for the manufacture of yeast according to GOST?

Yeast. Under yeast are understood by the "yeast of bakery extruded" GOST 171-81 (more). I will give only a brief list of chemical components that make up yeast.

For yeast generation, the following main and auxiliary raw materials are used:

• ammonium technical sulfate, obtained in the production of sulfur arhydride;


• ammonium sulphate cleaned according to GOST 10873;


• ammonia water technical brand b (for industry) according to GOST 9;


• orthophosphoric hectic acid according to GOST 10678;


• sulfuric acid technical software according to GOST 2184 (improved) or accumulator according to GOST 667


• potassium carbonated technical (Potash) according to GOST 10690 of the first grade;


• potassium chloride technical on NTD;


• magnezite caustic powder according to GOST 1216;


• sulfuric acid type GOST 2184 (contact improved brands A and b) or accumulator according to GOST 667;


• microfertilitation for agriculture of southern regions of the USSR;


• defoamers;


• disinfectants:


• chlorine lime according to GOST 1692;


• lime construction according to GOST 9179;


• lime Bellen (heat-resistant);


• natro caustic technical software according to GOST 2263;


• soda calcined (technical) according to GOST 5100; Formalin technical according to GOST 1625;


• boric acid according to GOST 9656;


• fucylin;


• furazolidon;


• sulfonol NP-3;


• catApin (bactericidal);


• detergent liquid means "progress";


• hydrochloric acid hydrochloric across NTD;


• salted acid salt of hydrogen chloride brand b over NTD, etc.

From almost fifty components in food without harm to health, you can only use about 10 !!

As can be seen from the official state document, 36 species of the main and 20 types of auxiliary raw materials are used to produce yeast, the absolute majority of which cannot be called food. With the help of microfertilizers for agriculture of the southern regions of the USSR and other chemicals (see the training manual, Semihad and others. "Production of bakery yeast", M.: Ed. Food. Prom., 1987) Yeast are saturated with heavy metals (copper, zinc, molybdenum, Cobalt, magnesium, etc.) and other not always useful our flesh chemical elements (phosphorus, potassium, nitrogen, etc.). Their role in the process of yeast fermentation does not reveal in any directories.

This chemical mixture for the manufacture of yeast began to be used since the times of Soviet power, when it was necessary to quickly feed everyone (apparently, during hunger). Then O. healthy nutrition It was not customary to think, especially about someone else's. Now scientists have come to the conclusion that yeast bread is the cause of cancer. But still, production technology yeast hub Not changed. And everything is clear here if you want to live - stop there is yeast bread.

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AND A BIT MORE:

Termophilic yeast: the whole truth about the harm of yeast

On Rus to Bread always treated with respect and love, giving tribute to valuable and nutritional properties This product. However, modern bread is made quite differently than its distant man-made ancestor, and the components used in modern bread production often strongly harm the body. And it is instead of benefit.

One of the main components that is necessary for baking bread - yeast. The currently used thermophilic product appeared relatively recently - its creation was engaged in German scientists-biologists during the Second World War. Contemporary scientists have discovered in the Leninsky library. Sources from Germany in the Leninist library, where it was directly said that these yeast were grown on human bones, and if the Russians are not perished in the war, they are waiting for death from yeast. The material was so shocking that access to it was closed and the documents were classified.

Let's go back a little back and remember how our ancestors were baked. A simple peasant bread ran on rye flour, oats, wheat, barley and straw. In some old villages, it is still preserved recipes for baking a bearing bread. Exhausted species of frivors have benefited people enriched with organisms with acids, vitamins, minerals of natural origin. In addition, fiber, living enzymes, pectin substances and natural biostimulants were present in Zakvaska.

The process of baking the bread was ritual in nature, all secrets were carefully kept by hostesses and was transmitted to the next generation. Each family, communities or villages have their tricks and recipes for cooking delicious breadWhich baked weekly on rye and oat yaws. The product was more rough and useful because the crude was used rye flourpreserving beneficial features Natural cereals. Bread from a Russian oven was incredibly tasty and fragrant, he did not root in a week, like modern products, and could be kept for months.

Alas, but modern bread is either. Artificially created yeast-sugaromycetes, the production technology of which causes a light chopper, came to replace natural sources. For breeding bakery yeast, a liquid nutrient medium is used, which is obtained as follows: Melassia is diluted with water, disinfected with chlorine lime, brightened, add sulfuric acid to acidify and so on. Appetizing methods of cooking of the food component? Why use Natural yeast malt and hops - faster and easier to chem artificial and dangerous substance.

Harm of thermophilic yeast: let's see the truth

Scientists of many countries are strongly concerned about the harmful effects of thermophilic yeast on the human body. Let's look at what these yeast represents and why they worsen our health.

Thermophilic yeast, also carrying the name of sugaromycetes, is not naturally reproduced and are artificially synthesized. Used when baking bread, in the brewing and production of alcohol, sugaromycetes are very racks and are not destroyed under the action of high temperatures, neither in the process of digesting the product of the human trader. In turn, yeast cells produce poisonous substances that, by virtue of their small size and molecular weight, spread throughout the body, poisoning and killing it.

A yeast protein with its toxicity corrosive plasma cell membranes, making them vulnerable to pathogenic microorganisms. The destructive process begins in the digestive tract, and then applies further. The speed of propagation of yeast in the body is enormous, their activity allows increasing number of harmful microorganisms to penetrate the inside of the system and join the struggle with the useful inner microflora. Failures in the work of useful internal microorganisms lead to a violation of the normal functioning of the entire gastrointestinal tract, as well as to reduce the production of amino acids and vitamins of the group V. Stomach and pancreas, liver, gallbladder and intestines - all organs suffer from interference with artificial yeast.

We know that the inner surface of the stomach of a person is protected from acids with a special mucous membrane. This shell reliably protects the digestive body in ordinary life. If a person begins to abuse yeast products (as well as the food forming an acid) - the load on the protective membrane increases, and it may not cope with a powerful aggressive effect. As a result, a person begins to suffer from gastric pains, heartburn, and even can earn an ulcer.

Another unpleasant "surprise" from thermophile yeast will be sand, resulting in a bustling bubble, liver and pancreatic. Buchs of this sand turn into stones, worsening the work of digestive organs, and dangerous to human health. In the intestine, the processes of rotting, constipation occur and tumors may form. The pathogenic foreign flora is activated and injured an alkaline kaima. Toxic masses are slower from the body, the formation of gas pockets in the intestines may be the formation of gaseous stones in them, which, then grow into intestinal layers. The protective and digestive functions of the gastrointestinal tract decreases, the synthesis of vitamins and trace elements decreases, as well as their absorbability.

Calcium is especially bad. This microelement is not very well absorbed by the body, but a decrease in its receipt, in general, catastrophically for internal organs and processes. Analytical data has shown that in recent years the calcium level in children decreased to 2.5-3-3des in the blood, with the previous norm 9-12.

Through the intestinal walls, harmful microorganisms fall into the blood and are spread throughout the body. Exchange processes in cells are violated, the composition of the blood is changing, it thickens and slows down its movement along the vessels. Frames are more often formed, the lymphatic system is wearing, and the nervous degrades and depletes.

The use of yeast can cause acidosis - impaired balance in the acid-alkaline environment of the body. The symptoms of this serious illness are: physical and mental fatigue, bitterness in the mouth and a grayish falling on the tongue, black circles under the eyes and nausea, muscle pain and gastritis. The body makes incredible efforts to return the lost equilibrium and actively spends its alkaline reserves: iron, calcium, magnesium, sodium, etc. All these elements are withdrawn from bones, which becomes the cause of their fragility, and in the future and osteoporosis.

If all previous reasons could not convince skeptics, there is another one - anatomical disorders. Nature is conceived by the harmonious and interrelated work of all organs in the system, called the "Human Organism". Heart and light, liver, stomach and other organs should receive stimulating impulses from the movement of the main respiratory muscle - the diaphragm. Takeoff until the 4th, 5th intercontal, it massages internal organs, chargeing them with the necessary energy. Yeast fermentation inflates the intestines and does not give a diaphragm to perform movements in full amplitude, forcing it to deform and occupy an unusual position. With such a position, the heart is forced to set up horizontally, the lower part of the lungs is composed, the digestive organs are clamped with a swollen intestine. Even the gallbladder is often forced to leave the usual place.

In the normal state of the diaphragm, as the pump creates pressure in the chest area, attracting blood from above and below. The restriction of its movement does not give the process to take full extent and causes blood stirring in the limbs, head, small pelvis and other organs. Such strokes are fraught with varicose veins, the occurrence of blood clots and ulcers, as well as a general decrease in immunity.

French scientist Etienne Wolf spent one indicative experience. He took a malignant tumor and divided it into two parts: one placed in the extract of yeast, passing fermentation, another deprived of communication with a lively cloth and posted in ordinary saline. The tumor in the yeast solution increased in two or three times a week, the tumor remaining without yeast extract died. The conclusion was unequivocal - the stimulation of the growth of the cancer was promoted by the yeast break.

Well, finally, a few words about the flour, which makes up the basis of modern bakery products. Refined flour is deprived of all natural components contained in the grain. All vitamins, minerals and useful elements are removed from it with the shell and germs. The replacement of them became artificial substances, nutritional supplements, taste and smell amplifiers that do not carry any benefit.

In addition, sterile refined flour helps to form a mucus settling in the stomach and littering organism.