India produces approximately around 85-90,000 tons of yeast per year out of which major share is of baker’s yeast. Growth of baker’s yeast market is dependent on bakery products market in India. The Indian bakery market, one of the largest food industries, is estimated to be worth INR 119 billion in 2015, expected to grow at a CAGR of 1.9% during 2015-20.Bakers yeast is the name of the strain of yeast which is commonly used in bakery products. It gives leavening effect to the bakery products, by converting fermentable sugars into carbon dioxide and ethanol. So lets see How To Make Yeast For Bread in detail.
Functions Of Yeast | How is yeast helpful
The major three primary functions in yeast production are listed below :
1. Imparts flavor of the product
2. Gives maturation to the dough
3. Production of carbon dioxide
Classification of baker’ yeast
Different types of yeast can be used in food industry which is as follow
1. Active dry yeast
Active dry yeast is an old type of yeast, mostly used in home bakery application. It need proofing and rehydration before Sprinkling with warm water over yeast with little amount of sugar then stand for 10 min
2. Compressed dry yeast
The emulsifier is added into compressed yeast, which gives creamy, white appearance and also inhibit the water spotting of yeast in cakes.
3. Instant yeast
Due to its convenient and long storage instant yeast is getting popular in food application. Instant yeast doesn’t require activation we can directly add instant yeast to the dough.
How baker’s yeast made | How to make yeast for bread
Production of baker’s yeast starts with a pure culture of (Saccharomyces cerevisiae) and molasses. Molasses is used as a source of carbon in yeast production. There are different stages of fermentation involve in yeast production fermentation (2 Stage fermentation has the pure culture stage are the stock and trade fermentation. When the 4-stage fermentation series is used, the pure culture stage is followed by intermediate, stock, pitch, and trade fermentations).
After sufficient amount of yeast prepared in the fermentation process, the yeast cells were recovered by centrifugation process. The centrifuged cells were concentrated by passing through filter press in which it forms a filter cake. The cake is then mixed with emulsifier, oils and water to give us a final product. Emulsifier is added in compressed yeast production. The process of dry yeast production is different in which it passed through extruder after the filtration process.
Related Reads : Food Extrusion-Extrusion In Food Industry
Is Yeast Gluten-Free?
Because yeast is related to bread, people with celiac disease often question whether it is safe for them to eat. In short, it depends on the kind of yeast. Most yeast is gluten-free, but some kinds of yeast do contain gluten. The most common kinds of yeast used for baking, like baker’s yeast and active dry yeast, are gluten-free.
Is Baker’s Yeast Gluten-Free?
Yes, baker’s yeast is gluten-free. Baker’s yeast is commonly used in breads. Both active dry yeast and instant yeast are considered types of baker’s yeast.
How Yeast Works in food?
Through the process of fermentation, yeast converts sugars into carbon dioxide and alcohol. These two byproducts make yeast an extremely useful tool in food production.
Carbon dioxide gives characteristic bubbles in alcoholic beverages such as beer and champagne and also responsible for rising of bread. As yeast processes sugars in bread dough, the carbon dioxide gas is caught inside the gluten strands, making air pockets/bubbles, and causing a leavening action.
Related Reads : How Biscuits are made?
In beverages, the carbon dioxide is trapped inside the liquid by the pressure created by sealing of container. When we open container the pressure is discharged and the carbon dioxide starts to release. In bread making the alcohol produced by yeast is evaporates as baking process involves high temperature. While in alcoholic beverages yeast is allowed to ferment for long period to produce more amount of alcohol.
Related Reads : How Brewing Of Beer Is Done Via Fermentation