Talking about yeast in the kitchen means knowing the characteristics of this element capable of making a dough “swell” by incorporating gas bubbles. Yeasts, on the other hand, are essential for laboratory experimentation. The production of wine, beer and other moderately alcoholic beverages, as well as bread making , depend on the ability of yeasts to transform sugars into ethyl alcohol and carbon dioxide.
YEAST, THE HISTORY
The most well-known type of yeast belongs to the genus Saccharomyces . The model species is Saccharomyces cerevisiae, used mainly in industrial fermentations. Also known is Saccharomyces bayanus, used in wine production. The presence of these yeasts in beer was first hypothesized in 1680. Only many years later, precisely in 1876, Louis Pasteur demonstrated the role of these living microorganisms in fermentation. Through the use of microscopes that allowed the study of morphology, their functionality was thus thoroughly understood.
YEAST IN THE FOOD INDUSTRY
Yeast, it is now clear, is used in many different fields. It is very likely that the very first combination of yeast, water and flour occurred by pure chance. Likewise, since yeasts are present in nature on both grape and wheat skins, it is possible that wine and beer were the result of grape juice or, even better, a combination of water and wheat that were not consumed immediately.
YEAST INTOLERANCE
When we talk about yeast, it is easy to connect it to the issue of intolerance. In fact, yeast intolerance It is among the most common and controversial. The symptoms are different and different from person to person: fatigue, nausea and vomiting, abdominal pain, diarrhea or constipation, cough, headache, dizziness. In any case, it is necessary to consult a medical specialist to have a correct diagnosis as soon as possible. So what to do if you discover an intolerance to yeast? A recommended diet includes whole grains, vegetables, fresh fruit, eggs, chicken, fish and obviously baked goods that do not require leavening.
WHICH YEAST TO USE?
Sourdough, or mother yeast , is often used in home baking and not only. Fresh brewer’s yeast , sold in blocks in grocery stores, allows a leavening lasting a few hours. Dry brewer’s yeast is sold in sachets and is used to prepare bread and pizza. Dried sourdough yeast requires a leavening of about three hours; it can be used to prepare dough for bread, pizza and focaccia. Baking powder is a chemical product that allows dough to leaven quickly in the oven. Finally, cream of tartar is a more natural alternative to baking powder and contains corn starch, bicarbonate and cream of tartar which is obtained precisely from the fermentation of grapes.
