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Baking and brewing don’t take any occasion. Be it Christmas or a regular get-together, it can be done at any time. Cake or cookie lovers indulge most in the experience of making batter. All the ingredients included in the batter are essential to making the cake a perfect one. One of the ingredients that goes into the batter is yeast.
History And Origins Of Yeast?
The history of yeast is a tale of its remarkable journey intertwined with human civilization. The earliest documented yeast utilisation for baking hails from Ancient Egypt and China, between 1300–1500 BCE and 500–300 BC, respectively. Yet, yeast's role in brewing beer and making wine stretches back to ancient civilizations like Sumeria, Babylonia, and Georgia, around 6000 BCE. It is believed to be one of the oldest ingredients used in cooking.
Archaeological evidence hints at yeast's involvement in grain fermentation, including bread-making, even earlier than recorded history. Genomic data reveals that the renowned yeast strain, S. cerevisiae, originated in China and migrated westward around 16–14 thousand years ago.
Yeast's relationship with humans as a fundamental ingredient in culinary traditions is ancient, and it significantly impacts the texture, flavour, and nutritional value of various products. Louis Pasteur's groundbreaking work in the 19th century marked a pivotal moment, revealing yeast's role in fermentation. Commercial yeast production emerged in the 1700s, revolutionising baking and brewing, while dried yeast became available in the early 19th century, further enhancing yeast's accessibility and utility.
What is Yeast?
Yeast is a type of microscopic fungus belonging to the biological kingdom Fungi. It plays a crucial role in various aspects of human life, primarily in the realms of baking and brewing. Yeast is best known for its ability to ferment sugars, converting them into carbon dioxide and alcohol through a process known as fermentation.
This metabolic process is harnessed in baking to leaven bread, causing it to rise and become fluffy, while in brewing, yeast transforms sugars into alcohol and carbonation to produce beer and wine.
Yeast plays a vital role in both baking and brewing, contributing to the texture, flavour, and nutritional value of various products.
- Leavening: In baking, yeast acts as a leavening agent by producing carbon dioxide gas. This gas gets trapped within the dough's protein structure, causing it to expand and create a light, airy texture. Yeast fermentation also contributes to the development of dough, enhancing its gluten structure.
- Flavour: Yeast is a key factor in determining the taste and aroma of baked goods. During fermentation, yeast metabolises sugars, producing various flavour-enhancing by-products like ethanol, aldehydes, and organic acids. These compounds contribute to the unique flavour profile of bread and other yeast-leavened products.
- Nutrition: Yeast enriches baked goods with essential nutrients. It contains B vitamins (thiamin, niacin, pantothenic acid, and folate), minerals (potassium and zinc), proteins, and dietary fibres (beta-glucans). These nutrients are crucial for cellular functions, energy metabolism, growth, and overall health. Yeast can also be a source of vitamin D when exposed to UV light, making it valuable for maintaining calcium balance and immune system function.
Thus, yeast is a multifaceted ingredient that not only elevates the quality of baked goods but also contributes significantly to their nutritional value. So far, 1500 yeast varieties have been identified. Baker’s yeast, which is produced on a commercial scale, is primarily of three types: Take a look at them:
- Active Dry Yeast
This is the most common yeast found in supermarkets and shops for sale. It is found in the form of fine granules. As the name suggests, the yeast needs to be activated by dissolving in warm water before being mixed into the dough. This gives the yeast a lift, volumizes it, and makes the cake, cookies, and biscuits soft and fluffy. As it quickly gets activated when it comes into contact with heat, care should be taken to preserve the material in the refrigerator. When using dry yeast for baking, you must keep the dough fermented for the whole night. We can also use this yeast for dosas and appams.
- Instant Yeast
The granules of the instant yeast are even finer than those of the active dry yeast. With this characteristic, instant yeast comes alive even more quickly. It does not need warm water for proofing and can be added to the dry ingredients. If you are in a hurry, this yeast comes in handy for making snacks or for baking.
- Fresh Yeast
This type of yeast comes in solid square blocks and is proofed in warm water by crumbling into small blocks. It is also known as cake yeast or compressed yeast. The product is more perishable than the other yeasts in granule form and can be kept at a normal temperature for a minimum of two weeks. It is advisable to store it in the refrigerator.
