Yeast composition
In terms of their chemical composition, yeast is quite unstable: it depends on its kind in the majority of its form. At the moment there are already about one and a half thousand species. Also, the composition is highly dependent on the medium in which the yeast is multiplied. Most often they contain a quarter of dry matter and tricheverty water. The dry matter includes such components as carbohydrates, inorganic substances, nitrogen, fats and proteins.
Inorganic substances are usually represented by potassium and phosphoric acid. In the carbohydrate part of yeast, polysaccharides are contained, and in proteins, amino acids, which include all the necessary organisms; in the fat can be found polyunsaturated and saturated fatty acids.
Varieties of yeast
Varieties of yeast have learned to distinguish at the end of the nineteenth and early twentieth centuries: scientists have conducted many experiments and many works on this topic have been written.
Among the main types of yeast, which are used today in various industries, you can name such as pressed, baking, dry active, beer, instant, wine.
The easiest way is to find baker's yeast - they are sold in any grocery store, packed in small bags; they have a sufficiently long shelf life and are easy to use - even a child can cook them on their basis.
Pressed yeast is also known as confectionery. They are much more complicated in storage: if stored outside the refrigerator, then after two weeks they will be unsuitable for use, and if the ambient temperature is about thirty degrees, the shelf life is reduced to three to four days. It is recommended to store them in the freezer, will be enough to preserve their properties for two months. Before using yeast, confectionery should be diluted with warm water.
Dry yeast has a long shelf life if its packaging has not been opened: in a cool dry place they can lie about two years. Open yeast requires storage in a tight closed container placed in the refrigerator - so they can be stored for about four months.
Dry active yeast must be dissolved in warm water (one part of the yeast on four parts of water), leave for ten minutes, then stir and a little more.
Instantly dissolving yeast have almost the same properties and they are used approximately the same way, however they are ready for use after ten minutes in warm water.
All the aforementioned varieties of yeast can retain their activity for a longer time if subjected to freezing, but do not do it abruptly - they are sensitive to temperature changes that destroy yeast cells, so that they must be thawed gradually, and the water must be slightly heated to dissolve them.
Brewer's yeast is different from those used for the test, and there are a lot of them. It is for this reason that different beers have different colors, taste and other characteristics. For example, El is made with special yeast, which are less susceptible to alcohol than other species. As a rule, brewer's yeast exists in the form of a liquid, for this reason, before use, do not require dissolution.
Also yeast is used for cooking kvass, however, in this case, lactobacilli also participate in the process.
Yeasts that are used to create various išampansky wines have a high fitness for existence in a medium with a high content of alcohols and a high temperature at which other yeasts normally die.
There are other varieties of yeast that are not used for baking - diet or food yeast: they go through heat treatment and go into a state of inactive, but their cells remain intact at the same time, which helps preserve vitamins, proteins and other useful substances. In such a lot of vitamins, and you can buy them in the departments of healthy nutrition and pharmacies.
Use of yeast
Different types of yeast are used today in different industries: vkvasovarenii and brewing, industry - most commonly in bakery, winemaking, the production of certain dairy products, medicine (as a preventive and therapeutic agent), cooking.
Yeasts contain many vitamins and high-grade proteins, so they can theoretically be added to various dishes, and experiments in this direction were carried out in the first third of the twentieth century, but this practice was not widely disseminated. There is an opinion that yeast can be added to green, fresh and sour cabbage soup, rassolniki, borsch, white iluk sauces.
Therapeutic qualities of yeast
Natural bakery and brewer's yeast can be used as a medicine; also with their use, special drugs such as hephephytin, which is prescribed to patients with nervous system disorders, skin problems, hypovitaminosis and metabolic disorders, can be made with their use.
In the liquid state, yeast can be prescribed by a medical specialist for oral administration to increase the absorption of various nutritional substances, improve the functioning of the stomach, intestines and pancreas, improve the immunity of the organism to various diseases that can be caused by viruses and bacteria. And liquid yeast in this respect is much more useful than dry yeast. Also, yeast can be prescribed for gastritis, enterocolitis, recovery from severe diseases. To be treated independently by the use of yeast is strictly forbidden - the doctor should prescribe the treatment.