Bread yeast is a single-celled microorganism, containing protein about 50%, high amino acid content, rich in B vitamins, but also rich in enzymes and a variety of economic value of a very high physiological active substances. Thousands of years ago, humans used bread yeast to ferment bread and wine, in the modern food industry, widely used in human staple food bread, steamed bread, steamed buns, biscuits, pastries and other foods excellent starter and nutrition agent.
Bread yeast including fresh yeast and active yeast, according to the different sugar content of dough, can be divided into high sugar yeast, low sugar yeast and sugar-free yeast. Bread yeast production is the use of molasses as raw material, after the yeast culture, through the separation, washing, squeezing and the production of 71%-73% of the product is fresh yeast, fresh yeast after granulation, drying worthy of water 7-8.5% yeast for active dry yeast. When Low-sugar yeast was fermented, the dough was about 7% sugar content, and the sugar content of high sugar yeast was 16%.
Previous: Growth conditions of yeast
Next: No Information