Thursday, April 7, 2011


The word "yeast" comes to us from Old English
meaning boil, foam, or bubble.
People have used yeast for fermentation and 
baking throughout history.
Yeast, most commonly  is used in baking as
a leavening agent.
This causes the dough to expand or rise
as gas forms pockets or bubbles.
When the dough is baked, the yeast dies 
and the air pockets "set", giving the baked 
product a soft and spongy texture.
'A leavening agent'  is the  number of 
substances used in doughs and batters
that cause a foaming action which lightens
and softens the finished product.
The leavening agent starts the  gas bubbles
into the dough.
Chemical leavening agents include:
like the baking powder and the baking soda.
Baking powder is a dry chemical raising agent
used to increase the volume and lighten
the texture of baked goods such as muffins, 
cakes, scones and biscuits.
Sodium bicarbonate or sodium hydrogen carbonate
is the chemical compound
 appears as a fine powder. It has  many related
names such as baking soda, bread soda, cooking soda, bicarbonate of soda. 
Yeast is  tiny, living cells.
Active dry yeast and fresh yeast are two types of yeast.
Fresh Yeast is the most available form of yeast .
While fresh yeast works very well, it has a short shelf life.
Active dry yeast is usually packaged in small individual packages.
Too much yeast can cause bread to have a sour flavor.
You can buy active dry yeast in bulk, which may keep
if it is in an airtight container.
How to Activate Dry Yeast, the water has to be warm. 
Then add a pinch of granulated sugar and stir with a 
spoon, mix dry yeast powder also.

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