Baker's yeast

Baker's yeast is a type of yeast used in baking as a leavening agent. It is a single-celled fungus that belongs to the species Saccharomyces cerevisiae.

History

The use of baker's yeast in baking dates back to ancient times. The ancient Egyptians are known to have used yeast in the production of bread and beer. The process of using yeast in baking was further refined in the Middle Ages, with the development of the sourdough method.

Production

Baker's yeast is produced by cultivating Saccharomyces cerevisiae in a nutrient-rich medium. The yeast is then harvested, washed, and packaged for sale. The production process can be divided into three main stages: fermentation, separation, and drying.

Uses

Baker's yeast is primarily used in the baking industry to leaven bread and other baked goods. It is also used in the production of alcoholic beverages such as beer and wine, due to its ability to ferment sugars.

Types

There are several types of baker's yeast available, including active dry yeast, instant yeast, and fresh yeast. Each type has its own characteristics and uses in baking.

Health Benefits

Baker's yeast is a rich source of vitamin B and other essential nutrients. It is also used in some dietary supplements due to its high nutritional value.

See Also

• Yeast
• Baking
• Fermentation
• Bread

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