Precautions for using dry yeast

As an important leavening agent, dry yeast plays a key role in many fields such as baking and brewing. However, in order to give full play to the role of yeast and avoid potential problems, a series of matters need to be paid attention to when using it. The following is a detailed explanation of the precautions for using yeast.

1. Selection and purchase of dry yeast

Choose dry yeast produced by regular manufacturers: When purchasing dry yeast, you should choose dry yeast produced by regular manufacturers and in accordance with national food standards. Dry Yeast produced by regular manufacturers will clearly mark the product standard code, production license number and other information on the packaging, and is usually vacuum-packed, which can better ensure the microbial activity of the yeast.

Pay attention to whether the packaging is intact: Dry Yeast powder is mostly vacuum-packed. When purchasing, you should check whether the packaging is intact, whether there is air leakage, damage, etc. Damaged packaging may cause the dry yeast to lose its activity and affect the fermentation effect.

2. Storage and activation of dry yeast

Storage method: Dry Yeast should be stored in a cool, dry and ventilated place, avoiding direct sunlight and moisture. The dry yeast should be used as soon as possible after opening to avoid losing its activity. If long-term storage is required, the dry yeast can be placed in the refrigerator and the packaging should be kept sealed.

Activation temperature: The activation temperature of dry yeast has an important influence on its activity. Generally speaking, warm water of about 35 degrees is the best temperature for activating dry yeast. Using overheated water will kill the dry yeast, while overcooled water will affect its activity. Therefore, when activating dry yeast, a thermometer should be used to measure the water temperature to ensure that the water temperature is within the appropriate range.

Activation method: Mix yeast powder with warm water of about 35 degrees in a certain proportion (such as 1:10), let it stand for 5 minutes and wait for it to activate. The activated dry yeast can recover its activity faster, which is conducive to the large-scale reproduction of dry yeast and accelerates the fermentation process of the dough.

3. Tips for using dry yeast

Usage ratio: In baking, the usage ratio of yeast is usually 1 gram of dry yeast powder per 100 grams of flour. This ratio can be adjusted appropriately according to factors such as weather and flour quality. For example, in summer or when the flour gluten is high, the amount of yeast can be appropriately reduced; in winter or when the flour gluten is low, the amount of dry yeast needs to be appropriately increased.

Adding salt and sugar: When using dry yeast to make dough, if salt needs to be added, the salt and yeast should be placed separately to avoid direct contact between the salt and the yeast, so as not to affect the activity of the yeast. Sugar can promote the fermentation speed of yeast, so some sugar can be added to speed up the fermentation process of the dough. However, it should be noted that if the sugar content in the dough is too high (such as when making sweet bread), it is necessary to choose high-sugar tolerant dry yeast powder to avoid the dry yeast from being inactivated due to excessive sugar concentration.

Fermentation environment: The fermentation of dry yeast requires a suitable temperature and humidity environment. Generally speaking, the fermentation temperature should be controlled between 25-35 degrees, and the humidity should be maintained at around 70%-80%. In winter or when the temperature is low, the dough can be placed in a warm place (such as an oven set at a temperature of about 30 degrees) for fermentation; in summer or when the temperature is high, it is necessary to appropriately lower the fermentation temperature and increase the humidity to prevent the dough from fermenting too quickly and causing quality degradation.

Do not use boiling water to activate dry yeast: boiling water will kill the yeast and cause it to become inactive. Therefore, warm water of about 35 degrees should be used for activation when using it.

Control fermentation time and temperature: fermentation time and temperature are one of the important factors affecting dough quality. Appropriate adjustments should be made according to factors such as weather and flour quality to avoid excessive or insufficient fermentation and quality degradation.

Pay attention to personal hygiene: When using yeast for baking and other operations, you should pay attention to personal hygiene, such as washing hands frequently and wearing masks, to prevent food contamination and affect food safety.

In summary, when using dry yeast, you need to pay attention to many aspects, including the selection and purchase of yeast, storage and activation, usage skills and precautions. Only by mastering these skills and precautions can you better play the role of dry yeast and make delicious food.