Dough Yeast

As mentioned throughout our site, yeast is used in the purpose of fermentation to create a product. Dough yeast is different from other yeasts due to a variety of reasons. Yeast strains for alcoholic beverages are bread to obtain higher alcohol levels, while bread yeast is not. Because yeast is a living organism, it is bread for specific temperatures. For example, alcoholic yeasts have high tolerances for alcohol production around 17%. Bread yeast cannot survive high qualities of alcohol and die around 8% alcohol concentration. Bread yeast is also packaged under food grade regulations while alcohol yeast is packaged under sterile conditions. This is because alcohol yeast is related to weeks or months for long term duration. Yeast is most importuning in the baking process. These tiny cells have big jobs. Yeast creates the rising of the dough, the development of the dough as well as the texture, aroma and flavor of the dough. During fermentation process yeast releases carbon dioxide. This gas is responsible for the stretching and expanding of a dough. During fermentation compounds form during the fermentation process to make flour stronger. This toughness allows for the holding of carbon dioxide that the yeast produces. All the sensory and physical attributes of dough are gained through fermentation as well. Characteristics can include taste, smell, visual, as well as touch. Three different types of yeast exist in a baker’s world. These are cake yeast, active dry yeast, and instant yeast. Each one contains several different forms and can be used at home or commercially.  Cake yeast is processed after it becomes cream yeast. Cream yeast is when yeast takes on a liquid form. No sugar is added and can be called “wet yeast” or “fresh yeast”. This yeast is very perishable and has a high moisture content.  It should be refrigerated always and used by its exportation date.  Active dry yeast has low moisture content, and lives in a semi-dormant state. The shelf life of these is normally 2 years and doesn’t require refrigeration. It is more stable than cake yeast. Instant yeast also called “fast rising” or “fast acting yeast” is also a dry yeast. It can shorten rising times as much as up to 50%. Like active dry yeast, it has a shelf life of 2 years. Dough yeast comes in a variety of uses and is used to produces a variety of doughs.