Baker's yeast
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,361 kJ (325 kcal) |
|
41.22 g
|
|
| Sugars | 0 g |
| Dietary fiber | 26.9 g |
|
7.61 g
|
|
|
40.44 g
|
|
| Vitamins | |
| Thiamine (B1) |
(956%)
10.99 mg |
| Riboflavin (B2) |
(333%)
4 mg |
| Niacin (B3) |
(268%)
40.2 mg |
| Pantothenic acid (B5) |
(270%)
13.5 mg |
| Vitamin B6 |
(115%)
1.5 mg |
| Folate (B9) |
(585%)
2340 μg |
| Choline |
(7%)
32 mg |
| Vitamin C |
(0%)
0.3 mg |
| Minerals | |
| Calcium |
(3%)
30 mg |
| Iron |
(17%)
2.17 mg |
| Magnesium |
(15%)
54 mg |
| Manganese |
(15%)
0.312 mg |
| Phosphorus |
(91%)
637 mg |
| Potassium |
(20%)
955 mg |
| Sodium |
(3%)
51 mg |
| Zinc |
(84%)
7.94 mg |
| Other constituents | |
| Water | 5.08 g |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also a single-cell microorganism found on and around the human body.
The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so with salt than sugar.Fats, such as butter or eggs, slow down yeast growth; however, others say the effect of fat on dough remains unclear, presenting evidence that small amounts of fat are beneficial for baked bread volume.
Saccharomyces exiguus (also known as S. minor) is a wild yeast found on plants, fruits, and grains that is occasionally used for baking; however, in general it is not used in a pure form but comes from being propagated in a sourdough starter.
It is not known when yeast was first used to bake bread; the earliest definite records come from Ancient Egypt. Researchers speculate that a mixture of flour meal and water was left longer than usual on a warm day and the yeasts that occur in natural contaminants of the flour caused it to ferment before baking. The resulting bread would have been lighter and tastier than the previous hard flatbreads. It is generally assumed that the earliest forms of leavening were likely very similar to modern sourdough; the leavening action of yeast would have been discovered from its action on flatbread doughs, and would have been either cultivated separately or transferred from batch to batch by means of previously mixed ("old") dough. Also, the development of leavened bread seems to have developed in close proximity to the development of beer brewing, and barm from the beer fermentation process can also be used in bread making.
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Wikipedia