The difference between alcoholic yeast and baker's yeast. How dry yeast differs from pressed yeast, what dry yeast consists of and which is better

Pressed yeast is a product that has been obtained through fermentation special type mushrooms Mentions of it are found in writings dating back eight thousand years, so we can conclude that the recipe for pressed yeast has gone through more than one change.

Fresh pressed yeast has a light pinkish tint, a firm consistency, and also crumbles well (see photo). However, they should not be sticky or watery. IN fresh The calorie content of yeast is 108 kilocalories per hundred grams of product.

How to cook?

Preparing compressed yeast at first glance is quite difficult, however, if you follow all the recommendations, it is not so difficult. You can prepare compressed yeast from various products:

The easiest way to prepare yeast is using beer. To prepare pressed yeast at home, you need to add a glass of flour to warm water, after six hours add a glass of beer, one tablespoon of sugar, mix it all thoroughly and leave to infuse in a warm place. Ready yeast should be compressed and stored in a cool place.

How to store?

The main disadvantage of yeast is that it can be stored for a fairly short amount of time. At room temperature The shelf life of compressed yeast is no more than a day, and it can be stored in the refrigerator for no more than two weeks. After this, the yeast begins to ferment, and if you use it for baking, you can even get poisoned.

How to use: dilute and activate?

Propagating and activating compressed yeast is very simple. To do this, you just need to dilute them with water or milk (following the recipe). That is, you need to pour the yeast into a container, add a little sugar, and then pour it all in warm water, which should be three times more than yeast. Then the mass should be stirred, covered with a napkin and sent to a warm place to infuse. When you see the yeast rising, it is ready to use.

How to calculate?

It is often necessary to calculate yeast based on a recipe, but if the amount of yeast is not indicated in the recipe, then it must be calculated based on the following proportion: For one kilogram of flour you usually take about forty grams of yeast (+/- 10 grams).

How to replace compressed yeast with dry yeast?

Pressed yeast in an amount of three grams is absolutely equal to dry yeast in an amount of one gram. If you want to replace pressed yeast with dry yeast, then you the calculation should be made based on the proportion 3:1.

What is the difference between dry yeast and compressed yeast?

Dry yeast is very easy to distinguish from pressed yeast by several obvious signs. Firstly, dry yeast looks like small crumbly granules, the shelf life of which can sometimes reach two years at proper storage. They do not spoil as quickly, which cannot be said about compressed yeast, which looks like pinkish-brown blocks wrapped in paper. Pressed yeast can be stored for no more than two weeks in the refrigerator, and even without refrigeration for a day.

Use in recipes

Live compressed yeast is very often used in cooking in a variety of recipes, yeast is especially often used for making pies or buns, as well as other baked goods. Often, by adding yeast to the dough, you can prepare very delicious pies, Easter cakes, donuts and other baked goods. Yeast dough It’s not for nothing that it’s so popular; it’s famous for its splendor and tenderness. You can prepare any dish from it, and at the same time be sure that it will certainly be tasty.

Benefits and harms

According to experts traditional medicine, then the benefit of pressed yeast is that, thanks to its unique composition, it can relieve various pains in the stomach or intestines, facilitate digestion and relieve symptoms of heartburn. In addition, compressed yeast can be added to various creams, and also prepare homemade masks that will help improve the condition of your skin and hair.

The harm caused by yeast is especially noticeable for women. Very often when excessive consumption yeast or yeast dough, fungi that live in the vagina begin to multiply in the woman’s body, which is why candidiasis begins. Therefore, if such a disease appears, it is advisable to consult a gynecologist about the advisability of eliminating yeast from your diet.

Among other things, yeast may harm people who have kidney problems and endocrine system Therefore, such people should use yeast with caution.

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The well-known saying “grows by leaps and bounds” is completely justified by the properties of this product. The dough rises - the hostess rejoices.

We are used to air baked goods and we no longer even ask ourselves the question: is yeast dangerous to health?

Let's take a closer look at one of the most interesting ingredients- yeast.

Today you will learn all about them. History, whether they are dangerous to health, why they are useful, how to breed, store and much more.

Food history and value

Yeast has been used in cooking for quite some time. This happened many centuries ago in distant Ancient Egypt. The Egyptians first learned to brew beer and much later bake yeast bread. For modern world The properties of yeast were discovered by the French microbiologist Pasteur (1857). 24 years later, the first yeast culture was developed in Denmark.

At the end of the 19th century, “bred” yeast began to be used in digestion. To date, more than 1.5 thousand varieties of these microorganisms have been cultivated. But for our diet we use only 4 of them:

• wine (plaque on grape bunches);
• dairy ( fermented milk products with natural sourdough);
• bakery (pastries);
• beer houses (“live” beer).

Calorie content of dry yeast– 75 Kcal/100 g.

Calories of live yeast– 119 Kcal/100 g.

Most often you come across baker's yeast, which is used all over the world as a leavening agent for dough.

What is yeast?

Before delving into what kind of yeast there are and what their main differences are, let’s first figure out what they are.

If anyone doesn’t know, yeast is a living organism that is a single-celled fungus. Their cells are ovoid and can only be seen under a microscope. 1 gram of yeast contains 20 billion cells, I will write in numbers - 20 000 000 000 so you can appreciate the full scale.

Scientifically, the yeast that we all use in baking is called Saccharomyces Cerevisiae, which loosely translated means “mushroom that eats sugar.”

In simple words, it looks like this: yeast “eats” sugar and converts it into carbon dioxide, due to which the dough increases in size, swelling from the inside. In addition to gas, they also produce ethanol, it is this that gives baked goods a characteristic yeast aroma and taste, and also thanks to this we have the opportunity to drink such alcoholic drinks as wine, cognac, brandy, whiskey and many others, but this is a topic for another conversation.

You may have noticed that Not every dough recipe contains sugar, in this case, what does the yeast feed on and why does the dough grow?

The thing is that sugar, or rather sugars, are not just crystal-like granules that you add to tea. There are several varieties: sucrose, fructose, glucose, maltose. In short, then sucrose- this is the granulated sugar we are used to, extracted from beets or cane, fructose and glucose found in honey, molasses, fruits, and maltose- this is sugar that is present in sprouted grains of barley, rye and other grains, and most importantly for us - in wheat, from which flour is obtained.

It is precisely because the flour contains maltose that the yeast has something to eat without adding sugar. But adding sugar helps speed up the process.

This is interesting: fermentation is natural process, in nature there are so-called wild yeast, which are found on the shells of many berries. Thanks to them, ripe grapes full of sugar can turn into wine without additional yeast.

Harm and benefit

The topic of useful and dangerous properties"domesticated" mushrooms is controversial. Even biologists cannot come to a general conclusion. While “naturopaths” and producers are debating, yeast-based treats are increasingly found on dining tables from Japan to America. Which side to take is a personal matter.

Benefits of yeast

The benefits of any product are determined by its composition. Yeast contains:

• minerals (potassium, manganese, sodium, copper, calcium, iodine, iron, phosphorus, zinc, magnesium, molybdenum);
• vitamins (group B - B1, B2, B5, B9, D, E, P);
• fiber;
• glucosidase;
• proteinase;
• peptidase;
• beneficial amino acids (10%).

Each type of yeast has its own unique composition, so they act differently. All types are classified as dietary protein products (protein content 66%). Yeast proteins are in no way inferior to those found in meat or fish. They are recommended include in a vegetarian diet to compensate for protein deficiency.

Dairy yeast are also probiotics, they support normal intestinal microflora. Amino acids are involved in the metabolic process and the functioning of important organs. Yeast also lowers cholesterol levels, helps with constipation and other gastrointestinal problems, is useful for anemia, and regulates blood pressure.

Yeast damage

An interesting fact: in documents from the times of Nazi Germany, the wording “if the Russians are not destroyed by war, yeast will do it” was discovered. Indeed, many of us feel some discomfort after eating yeast products. There are several factors for this:

1. Death of the “native” microflora. Once in the digestive tract, yeast microorganisms begin to actively multiply. The process negatively affects the normal flora. As a result, disruption of the gastrointestinal tract, liver, and gallbladder.
2. Decreased regeneration function. Nature laid in human body unique self-healing mechanism. If, for example, part of the liver is removed, it will be restored in a healthy body within a month. But provided that fermentation processes, which are caused by yeast, do not occur in the body.

This concerns live yeast. During the baking process, microorganisms are killed due to exposure to high temperatures. Therefore, rich bakery products are safe in this sense.

Useful properties

For normal intestinal function, the presence of yeast is simply necessary. Therefore, doctors recommend consuming up to 7 g of yeast per day. This will ensure daily requirement. This is especially important in the following conditions:

• mental and physical overload;
• stress;
• dermatitis, acne;
• anemia;
• malnutrition;
• vitamin deficiency;
• metabolic disorders;
• burns;
• neuralgia;
• reduced immunity;
• chronic fatigue;
• diseases of the gastrointestinal tract;
• increased radioactive background.

The unique composition of yeast activates the digestion process, increases appetite, and normalizes metabolism. Microorganisms affect intestinal absorption. Yeast improves the digestibility of many nutrients.

But again, do not forget that natural/live yeast in the dough dies during baking, since they are unstable in front of high temperature. Therefore, bakery products cannot be considered a source of live yeast, which means they do not provide any beneficial effects on the body.

Contraindications for consuming yeast

Tremors are still a specific product that not everyone can use. Some diagnoses include contraindications:

• allergy to yeast-containing products;
• decreased kidney function;
• diseases of the endocrine system;
• dysbacteriosis;
• thrush;
• gout.

Abuse of yeast products is also dangerous for healthy body. An excess of fungal microorganisms causes deterioration in the absorption of calcium and some other vitamins. Women prone to thrush should control their diet.

And for the third time: that's it the above applies to the use of live yeast(unpasteurized/unfiltered beer, homemade fermented milk products, etc.) o bakery products you don't have to worry.

Types of baker's yeast

Liquid yeast

Until 1825, yeast was sold in liquid form. Currently, yeast in liquid form is mainly used in industrial production and authentic bakeries where traditions are respected. Such yeast is practically never found on sale.

Pressed (fresh) yeast

Most popular view yeast, which is found everywhere from markets to large supermarkets.

Depending on the manufacturer, the color can vary from white to light brown. It is usually sold in the form of small bricks weighing 100 grams.

The freshness of the product can be determined by its even color and structure. When broken off, the yeast should not spread - just crumble.

This type of yeast is the cheapest and most accessible. Before adding to the dough, the yeast needs to be revived in water, how to do this - read below.

When purchasing, pay attention to the production date, because this yeast does not last long.

Active dry yeast

Dry yeast is considered more modern. They are sold in the form of spherical granules, reminiscent of beads, packaged in bags.

They are not much more expensive than live ones, but they are not so demanding on space and storage conditions. Similar to live ones, before adding them to the dough, they need to be “revived” by dissolving them in water.

Instant (high-speed) yeast

Usually sold packaged in 7-11 grams. The main difference from dry ones is that they can be added to flour immediately, in dry form.

How to store?

Yeast is a living product and therefore requires special storage conditions. Compliance with them will determine how quickly the dough rises and whether it rises at all.

Live compressed yeast

Purchased yeast should keep at temperature from 0 to 4 degrees. At room temperature, compressed yeast retains its properties for no more than a day, in the refrigerator with a closed package - up to 4 weeks, with an open package - up to 2 weeks.

Pressed yeast can be preserved by crumbling it and mixing it with flour. Then let them dry by placing them on thick paper. After drying, put the yeast in glass jar under the cover. Store the container in a dark place. Before next use, be sure to check their suitability.

Another way is to put the yeast in glass containers, fill them up vegetable oil and close tightly. Keep refrigerated.

Dry yeast

A whole closed package of dry yeast can be stored for 1.5 years. The main thing is that the place is dry and cool without sunlight. After opening the package the properties of the yeast deteriorate.

The maximum period for using an open bag with microorganisms is 2 weeks. But some housewives manage to extend it to several months.

Dry instant yeast

Not demanding on storage conditions. They can last for a year in a sealed package and are good for baking. It is better to put the opened package in the refrigerator.

Instant yeast is convenient because it is packaged in 7-11g packs. and often one recipe requires a full pack.

Is it possible to freeze yeast and how to do it?

Many housewives mistakenly believe, What freezer will “kill” the yeast. On the contrary, it will help preserve them longer. This best way storage of living microorganisms.

For a pressed product, the algorithm of actions is as follows:

1. Remove the briquette from the paper.
2. Cut it into manageable pieces, each of which is wrapped in foil.
3. Place all portions in a bag, tie it securely and put it in the freezer.

Alive like this yeast can last for six months, and will still be suitable for baking. You just need to defrost the piece in the refrigerator first. Of course, such yeast will need a little more time to rise. To speed up the process, they can be “fed” with sugar dissolved in warm water.

Active or instant dry yeast can also be stored in the freezer. This will extend their shelf life significantly.

But do not overuse this method of prolonging the life of yeast. There is no need to make large reserves for future use to save money. Stale yeast will make the baked goods heavy and rubbery.

How to breed yeast

We already know that there are three types of yeast:

1. Pressed (live).
2. Dry (active).
3. Dry fast-acting.

Each of them is divorced in its own way.

Live pressed yeast

The technology for preparing live yeast is simple:

1. Crumble the product into a ceramic or glass bowl, add 1/2 cup warm milk or water. No salt or sugar. The yeast should be completely dissolved. Make sure that the temperature of the liquid does not exceed 40 degrees, otherwise the microorganisms will die.
2. Leave the diluted product for 20 minutes in a warm place.
3. Can cook butter dough. It is recommended to maintain the following proportion: 25 g of live yeast per 500 g of flour.

If live yeast has ventilated, they can be rehabilitated by dissolving them in warm water with ½ teaspoon granulated sugar. If after some time they bubble, their properties have returned. You can safely take up baking.

Dry active yeast

As a rule, manufacturers include instructions for breeding them. There is nothing complicated about this:

1. Pour into the bowl required quantity warm liquid (no more than 40 degrees) - milk or water. The proportions are indicated in the recipe. The process should not turn into brewing; you need to “wake up” the yeast, and not destroy it.
2. Add a few small spoons of granulated sugar to the liquid, stir until completely dissolved.
3. Sprinkle dry yeast on top, and once the granules have swelled, stir. You should get a paste-like mass.
4. If the kitchen is warm, you can simply cover the dishes with a bag. If it's cool, wrap the structure in a thick towel.
5. If you did everything correctly, after 10 minutes the yeast will “play.” You can knead the dough.

If the yeast “does not wake up”, it means either a low-quality product was found, or the cooking technology was violated. Anyway, This product is not suitable for baking.

Dry instant yeast

Instant yeast is known as fast or instant. Their properties justify the name.

Such yeast no need to breed, which saves a lot of time.

Dry fast-acting yeast should be added to the flour immediately when kneading the dough and not wait for its activation.

Interchangeability

All baker's yeasts are completely interchangeable. If the recipe calls for live yeast, you can easily replace it with dry or instant yeast. This will not negatively affect the dough in any way. But the fermentation time may change.

Also, when replacing one type of yeast with another, you must also recalculate the dosage.

Ratio of dry yeast to fresh

1 g dry yeast ~ 3 g fresh yeast

Ratio of instant yeast to fresh

1 g instant yeast ~ 6 g fresh

Ratio of instant yeast to dry yeast

1 g instant yeast ~ 3 g dry

For a number of reasons, for a long time only baker's yeast. Now our clients have the opportunity buy alcohol yeast. The need for alcohol yeast is explained by the fact that moonshine is distilled from mash, and to prepare mash, yeast is needed, thanks to which dissolved sugars are processed into alcohol. In order to produce an alcohol-containing drink (mash, beer or wine), yeast that is resistant to toxic ethanol is used.
But this yeast cannot yet be called alcoholic; it will become such after feeding with nutritious salts, which “feed” the yeast cells, due to which they begin to multiply and grow quickly. Rich in salt The yeast begins to work actively and quickly convert sugar into alcohol. Usage alcohol yeast makes it possible to prepare mash with high content alcohol in just a few days, baker's yeast will give the result of making mash only after 1-2 weeks.
Alcoholic dried yeast as opposed to regular yeast allow you to get better quality alcohol. The content of harmful substances (acetone, fusel oils) in the finished mash will be significantly lower than when using conventional baker's yeast.
Alcoholic yeasts usually differ from each other in composition and the amount of additional nutrition added for yeast growth, which affects the alcohol content and fermentation period.
Turbo yeast, typically consist of a mixture of yeast and nutrients for faster and more stable fermentation. If a clean flavor profile is important to you, you should choose regular alcoholic yeast rather than turbo yeast. Their fermentation is longer, but cleaner.

Unlike conventional yeast, alcoholic yeast has a number of advantages:
1. The mash is ready for distillation in just 5-6 days. Turbo yeast - 2-4 days
2. No foam will form and therefore no defoamer will be required.
3. Increased vitality (alcoholic yeast die when the alcohol concentration in the mash is 16-18%). This figure is significantly higher than that of other types of yeast (the yield of moonshine will be greater).
4. Minimum content of harmful impurities.
5. Since alcohol yeast does not require mineral supplementation, the fermentation period is significantly saved.

Recommendations for alcohol yeast:
1. The container should be located in a dark room, protected from sunlight.
2. Maintain the fermentation temperature specified in the yeast instructions.
3. When fermenting, use a water seal to release carbon dioxide.
4. Alcoholic yeast needs quality water. Do not use chlorinated, tap water or boiled water. For moonshine you need spring or bottled water.
5. It is advisable to stir the mash every day.
6. Activate the yeast following the instructions exactly.

Can be purchased on our website.

How does dry yeast differ from compressed yeast, what does dry yeast consist of and which is better?

1. There was a program on TV, they said that there was no difference in quality, but there was a difference in consumption. A packet of dry yeast is opened, the required amount is poured out, and the rest can wait until next time, even at room temperature. And if the yeast is the same as it was before, the cubes are in light blue pieces of paper, then the necessary piece is cut off from them, and the rest is put in the refrigerator, the refrigerator begins to smell like this yeast, and the yeast itself dies at this temperature, then you can’t bake dough from it won't do. Hence the conclusion: dry yeast is better.
2. I agree with Lera, they are pressed and lively) and they come up faster
3. dry are artificial
4. Pressed ones are better.
5. What is the structure of mucor?
6. Pressed are blocks (50, 100 g or 1 kg each) wrapped in special paper. Pressed yeast has a uniform creamy color; when pressed, it should break and not smear, otherwise it is no longer yeast. Like all living organisms, fresh yeast must “breathe” - without air access it deteriorates faster, so sealed containers are not for them.
   At room temperature, compressed yeast can be stored for no more than a day. In the refrigerator (at 0+4#730;С) - up to 12 days. If you do not have the opportunity to keep such yeast in the refrigerator, sprinkle it with flour or fine salt, and they will stay fresh for another 3-4 days, although the dough won't rise as well. Before use, the yeast must be crushed and stirred in warm water until homogeneous mass. The main thing is not to overdo it with the water temperature: if it exceeds 40-42? C, the yeast dies.
   If fresh yeast has gone stale, you can try to “reanimate” it by grinding it in a spoon warm water with the addition of 1 tsp. Sahara. If after 10 min. the yeast will begin to bubble, which means it has “come to life”. Dark dry pieces should be thrown away without regret. And you should take twice as much reconstituted yeast as fresh. If the “reanimation” trick fails, the yeast can be replaced with beer (1/2 cup) or sour cream (1 cup per 1 kg of flour and other dry ingredients).

   Dry active yeast- granules of various diameters - the next stage in the evolution of yeast. They are not as delicate as pressed ones - they do not need a refrigerator for storage, and their shelf life increases to 1-2 years. 100 g of “our” yeast can only be approximately equated to 30 g of dry, granulated yeast. In order for dry yeast to show its wonderful properties, it must be poured onto the surface of warm water and left for 10-15 minutes. without stirring. Then stir until smooth and add to the dough.

   Fast-acting yeast (scientifically called “instant”) is a new generation. They look like very small noodles. But, despite such small sizes, they contain powerful potential for dough growth - it rises one and a half to two times faster. Instant yeast does not need to be diluted in water, and in general contact with water, sugar, salt and fats should be avoided. Such yeast is added immediately to ready dough, mixing with a small amount of flour.

   Dry granular and dry instant ones are usually placed in the refrigerator only after the jar or bag has been opened. And if they are in an airtight package, then they will be stored at room temperature for a year or two and nothing will happen to them.
   Once dry yeast has access to air (and air moisture), it reacts with it and “spoils”, just like regular “wet” pressed yeast. It is this reaction that is inhibited by cooling the dry yeast in open jar or package up to 0-4C.
   According to the physical characteristics of yeast (pressed, fresh) in different countries produce different ones - from very dark brown to light cream in color, different in sensation (smearable or crumbling, sticky and non-sticky), aroma, lifting force (slow and fast), osmotolerance (designed for simple, sweet or sour dough) etc. etc.

100% fresh yeast = 40% active dry yeast = 33% instant yeast(instant).

In other words:
☺-multiply the amount of instant yeast by 3 for an equal amount of fresh.
☺-multiply the amount of active dry yeast by 2.5 for an equal amount of fresh.
☺-multiply the amount of instant yeast by 1.25 for an equal amount of active dry yeast

According to the formula from G. Kutova ()
◘
62 grams of fresh yeast is equal to three 7 gram packets (21 g) of active dry yeast. One 7 gram packet = 2 1/4 teaspoons dry yeast.
10g wet = 3.5g dry
It turns out to be approximately 9 grams. live yeast = 1 tsp dry
◘
50 g “raw” = 1 sachet “quick”.
◘
Replacement proportion raw yeast dry:
7 g raw yeast - 1 teaspoon or 0.5 tablespoon dry
10 g raw yeast - 1.5 teaspoons or 0.75 dry
13 g raw yeast - 2 teaspoons or 1 tablespoon dry

Ratio of dry yeast to fresh pressed

When preparing baked goods, the question always arises of how much and what kind of yeast is best to put in it and how much dry yeast to replace fresh pressed yeast if this is not indicated in the recipe.

Fresh yeast - how to tell if it's good?

Fresh yeast is very flexible, but does not stick and does not get stuck on your fingers. And they pinch off in layers, like a good one homemade cottage cheese. Only in cottage cheese these layers are large, while in yeast they are small. When breaking, pieces of yeast “squeak” on your fingers.
The color is gray, with streaks of different tones, and the more yellowish-brownish the shade, the more stale the yeast.
Be sure to pay attention to the corners of the piece; they should be absolutely exactly the same as the bulk of the entire “cube” of yeast. If they are weathered, they are also stale.
And the smell of very fresh, unstagnant yeast cannot be confused with anything else.
It smells “spicy” and “bready”. When there is a sweetness in the smell, or it simply smells unpleasant, it is better not to take these.

Fresh (pressed) and dry yeast are interchangeable

In short, 1 g of dry yeast is equivalent in weight to 3 g of live pressed yeast. That is, if your recipe specifies 30 grams of fresh compressed yeast, you can replace it with 10 grams of dry yeast (divided by 3).

By different sources 2 teaspoons of dry yeast is equivalent to 25 grams of fresh yeast and 10 grams of fresh compressed yeast is equivalent to 1 tsp. dry, which doesn’t match a little

15 g of fresh yeast is equivalent to 1 tablespoon of dry yeast granules.

Easter cakes usually use 4 grams of fresh yeast per 100 grams of flour.

In general, on bags of yeast it is usually written how much compressed yeast is equivalent and how many grams of flour is calculated, these indicators vary depending on the manufacturer, so read on the packaging.

Here is the data about instant yeast that are added directly to flour:

Dr.Oetker dry instant yeast, 7g sachet.
A bag is designed for 500g of flour.
The content is equivalent to 21-25 g of fresh yeast, i.e. half a yeast cube.
Thus, if the recipe calls for 50 g of fresh yeast, then you need about 2-2.5 bags of dry yeast.

One sachet of SAF-MOMENT 11 g corresponds to 60 grams of fresh yeast and is used for 1 kg of flour. This bag contains approximately 4 teaspoons.
That is, one teaspoon of SAF-MOMENT corresponds to approximately 15 grams of fresh pressed yeast.

And remember, all varieties of yeast ferment as quickly as possible at 30°C - any hotter and the yeast will be spoiled.