Fast-acting yeast

We all know that yeast is nothing more than a living microorganism. To be more accurate, this is a fungus that, when creating favorable conditions, is able to actively reproduce. In the process of their life, yeast "eats" sugar, turning it into carbon dioxide and alcohol. They are able to give the dough a characteristic acidic and loose bubbling structure. The caloric content of fast-acting yeast is 410 kcal per 100 grams of granules.

To date, three types of yeast can be found on the shelves of almost all stores: fresh, dry, as well as fast-acting. We will talk about the latter.

Fast-acting yeast absolutely does not require pre-soaking - they are mixed directly with flour. Yeast dough with the addition of this natural baking powder is suitable stably and very quickly. Thanks to the ability of yeast to "raise" dough almost twice as fast as its fresh counterpart, the demand for this product increases every day. Many culinary experts have long appreciated this dignity, so a bag with small pellets has become a desirable and reliable assistant for every modern hostess.

Fast-acting yeast is recommended for cooking almost all types of pastries, while the dough is extremely airy, and the pastries are lush, with tender crumb, ruddy crust, pleasant taste and appetising aroma.

Benefits of fast-acting yeast

The benefit of fast-acting yeast is that it is natural baking powder. They own one of the main roles in the formation of high-quality bread. Their important function is due precisely to the composition of yeast itself, which, in turn, consist of proteins by 44-75 percent, from carbohydrates by 30-50. They also include mineral inorganic substances (5-10%) and nitrogen (5-12%).

Being special proteins, yeast has all their properties, and the content of some vitamins in this food is many times greater than, say, in milk, vegetables or other fruits. The benefits of fast-acting yeast are evidenced by the fact that in dry form the concentration of vitamins is much higher than in fresh. In the process of drying and removing excess moisture, as well as processing them with ultraviolet light, the qualitative and quantitative state of useful substances does not decrease, but, on the contrary, is preserved.

Damage to fast-acting yeast

The harm of fast-acting yeast and contraindications to their use can affect the presence of diseases such as dysbiosis, gout, endocrine disorders and kidney disease. If you wish to use this product for food, consult your health care provider beforehand to rule out the presence of individual intolerance.