Yeast is tiny microorganisms that release carbon dioxide during their life. With the help of yeast, the dough is loosened and fluffy during baking.
The yeast that we add to the dough is of two types: fresh pressed and dry. The latter, in turn, are divided into dry active and instant yeast. Fresh pressed briquettes are grayish-brown in color. They are pre-soaked in warm, about 29 ° C, water or milk for about half an hour.
Dry active yeast is a fine, dehydrated granule made from normal yeast. They are soaked for ten minutes. Instant are distinguished by a much smaller granule size, which makes it possible to add them directly to the dough without preliminary soaking in warm water or milk, like other types of yeast. On the one hand, this significantly saves time, and on the other hand, the dough prepared with "fast" yeast does not withstand repeated stratification. Therefore, if you need to prepare a pastry that requires long and repeated peeling, it is better to use "slow" fresh yeast.
The principle of action of yeast fungi on the dough is that they cause fermentation, and, as a result, carbon dioxide and some other substances are released that raise and loosen baked goods. Certain conditions are necessary for successful fermentation.
First of all, this is the optimal temperature. If its value is too high, the yeast dies, because they are living microorganisms, and if it is too low, it freezes and fermentation does not occur. The most suitable temperature for steeping yeast is around 30 ° C. Salt stops the yeast from multiplying, so you should only add it when you need to slow down the fermentation process. Fats also behave, so the oil is added at the end of the batch.
Sugar, on the contrary, gives an impetus to the reproduction of these microorganisms, so it can be added to the dough to accelerate the life of the fungi. For yeast reproduction, a protein nutrient medium is also required, in this case flour. Therefore, they put a little of this product in the dough. If these conditions are met, the final product is tasty.
