#baker's yeast

[bakematebiscuits-blog]

Interesting Facts About Baker's Yeast and Bread | Bakemate

Yeast is one of the essential ingredients used in both bread and beer making. The word “yeast” is Sanskrit for “to seethe or boil.” ...

The use of Baker’s Yeast in the mixture of dough differs from variety to variety of the bread. Even though it’s okay to eat baked bread, avoid consuming raw active yeast as these fungi when alive will continue to ferment in your digestive system where they will eat your body’s B-vitamins and produce gas.

[lesaffreau-blog]

Yeast is an exceptional, tiny, living microorganism. Lesaffre is leading baker’s yeast manufacturer cultivating yeast tailored to your bakery needs. Contact Us.

[greenhubscitech]

Biologists partner bacterium with nitrogen gas to produce more, cleaner bioethanol http://goo.gl/c82jbh - SciTech News - #Blog

http://scitechnews.co.uk/blog/biologists-partner-bacterium-with-nitrogen-gas-to-produce-more-cleaner-bioethanol/

Biologists partner bacterium with nitrogen gas to produce more, cleaner bioethanol

Biologists believe they have found a faster, cheaper and cleaner way to increase bioethanol production by using nitrogen gas, the most abundant gas in Earth’s atmosphere, in place of more costly industrial fertilizers.

The discovery could save the industry millions of dollars and make cellulosic ethanol — made from wood, grasses and inedible parts of plants — more competitive with corn ethanol and gasoline.

View Original Article

#Blog

[we-heartbaking]

New Post has been published on http://weheartbaking.com/baguettes/

Baguettes

Baguettes… a French classic.

The baguettes it the classic white bread from France. Gluten-rich flour (we never said it was good for you… just absolutely delicious), yeast, and cool dough processing make for the typical rough, uneven pores. A high proportion of crust creates the strong flavour. The baguette bread is perfect for any occasion or meal- warmed up with butter as a snack or to make your sandwich for lunch at the office. All in all, the baguette is the staple, you just need to know how to make- and we’ve got you covered.

Let us know how your baguettes came out in the comments below!

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Ingredients

3 2/3 cups of white bread flour, plus extra for dusting

2 teaspoons of sugar

2 teaspoons of salt

4 1/2 ounces of fresh yeast (available in bakeries or online)

1 2/3 cups of lukewarm water

Baking Directions

Mix together the flour, sugar, and salt in a bowl.

Make a well in the centre and crumble the yeast into it.

Pour the water into the well and mix in the yeast and flour to make a smooth dough.

Divide the dough into four pieces, cover with plastic wrap, and let rise for 30 minutes.

Transfer the dough pieces to a work surface lightly dusted with flour.

Punch down to knock out the air and shape each piece into a 2-ich thick roll.

Place the uncooked baguettes on a dish towel dusted with flour.

Make folds in the towel to separate each baguette from the next. It is important that the loaves are not too close together so that they have room to rise.

Cover with plastic wrap and let rise in a warm place for about 30 minutes.

Preheat the oven to 475 F and place a bowl of water n the bottom of the oven.

Line a baking sheet with parchment paper.

Put the baguettes on the prepared sheet and make five diagonal cuts in each, using a sharp knife.

Dust the baguettes with flour and bake in the middle of the preheated oven for 20-25

[we-heartbaking]

New Post has been published on http://weheartbaking.com/cherry-tomato-focaccia-bread/

Cherry Tomato Focaccia Bread

Cherry Tomato Focaccia Bread… a savoury taste of Italy

Focaccia is a speciality in northern Italy and its birth dates back to the Etruscan era. It is baked with yeast dough but can also be baked with olive oil, herbs, and other ingredients. This flatbread is forerunner of the pizza and is not eaten as a side dish but as a snack. We consider this cherry tomato focaccia bread the perfect mix because it’s like having a sandwich in a simple slice of bread.

Tell us how your cherry tomato focaccia bread went in the comments below!

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Ingredients

1/3 cup of olive oil, plus extra for oiling

2 garlic cloves, crushed

2 2/3 cups of white bread flour, plus extra for dusting

2 1/4 teaspoons active dry yeast

2 teaspoons of table salt

1 teaspoon of granulated sugar

1 cup of lukewarm water

2 teaspoons of finely chopped fresh rosemary

12-14 ripe red cherry tomatoes

1/4 teaspoon of sea salt flakes

  Baking Directions

Mix together 2 tablespoons of the oil and all the garlic. Set aside

Mix together the flour, yeast, table salt, and sugar in a large bowl

Add the remaining oil and the water. Mix to a dough

Turn out onto a lightly floured work surface and knead for 10 minutes, until smooth and elastic

Knead in 1 tablespoon of the garlic flavoured oil

Oil a 6.5 x 10 inch baking pan and at least 1.5 inches deep

Press the dough into the bottom of the pan with your hands.

Brush with the remaining garlic-flavoured oil

Sprinkle with the rosemary

Cover loosely with plastic wrap and set aside in a warm place for about 1 hour until puffed up and doubled in size

Preheat oven to 450 F

Sprinkle the tomatoes over the focaccia, squeezing in as many as you can, and press them into the dough

Sprinkle with sea salt

Put in the preheated oven then immediately tun down the oven temperature to 400 F

bake for 25-30 minutes until golden brown and the bread sounds hollow when tapped on the bottom

Turn out onto a wire rack to cool

Serve warm or cold

[nilay-blog]

BİRA VE EKMEK MAYASI ARASINDAKİ FARK

Her iki tip maya, ekmek ve bira mayası, şekeri alkol ve karbondioksite dönüştürür.  Bu mayaların her ikisi de  “Saccharomyces cerevisiae” mantarından yapılmaktadır, fakat her biri bu türün farklı suşlarıdır  (yani bu mantar türünün farklı alt türleri, aralarında genetik farklılıklar vardır). Ekmek ve bira mayalarının bileşimleri farklıdır. Bu sebeple kullanım alanları ve sağlık etkileri de farklılık göstermektedir.

Bileşimleri

Saccharomyces cerevisiae’in farklı şuşları farklı miktarlarda karbondioksit ve alkol oluştururlar. Ekmek mayası, lezzeti ve ekmeğin kabarmasına sebep olan karbondioksit yeteneği için özel olarak seçilmiş Saccharomyces cerevisiae’in şuşlarının karışımıdır. Bira mayası ise alkol yapıcı yeteneği ve acı bir tat verme eğiliminde olan şuşlardan seçilmektedir. Ekmek mayası aktif bir maya iken bira mayası inaktif bir maya olarak kabul edilir. Yani, aktif maya hücreleri hala canlıdır, fakat inaktif maya, hücreleri öldürücü bazı işlemlerden geçer. 

Kullanımları

Bira mayası el yapımı şarap ve bira kullanılır. Buna karşın ekmek mayası ekmeğin kabartılmasında kullanılır. Ekmek mayasıyla alkol mayalandırılamaz ve bira mayasıyla ekmek yapılamaz. Geçmişte bira mayası yanık, diyabet (şeker hastalığı), egzema, sinirsel bozukluklar, kolesterol düşürme, enerji ve bağışıklık fonksiyonlarının artması, cildin arındırılması ve yara iyileştirmek için de kullanılmıştır. Fakat bu kullanımları destekleyecek herhangi bir bilimsel veri bulunmamaktadır. Ayrıca olarak evcil hayvan sahipleri pire ve kene gelişimini önlemek için mamalarına bira mayası kullanmaktadırlar.

Ekmek mayası ile sandviç ekmeği, ekmek, lavaş, bagel, pizza, muffin, çörekler yapılır. Yine bir çok kek ve kurabiyede de ekmek mayası kullanılır. Kraker ve simitler de maya içermektedir.  Buna karşın bazı turtalar, krema bazlı custard ve dondurma maya içermez. Ayrıca bazı lavaşlar,  pita ekmekleri ve tortillalarda da maya kullanılmaz.

Bira mayası ise  fermente olan alkolik içeceklerde bulunur. Bira, şarap, elma şarabı, sake , kvass  ve bira mayası ile yapılır. 

Besinsel Farklılıklar

Bira mayasının birincil amacı alkol fermantasyonudur, bununla birlikte sıklıkla gıda takviyesi olarak da kullanılmaktadır. Bu şekilde bira mayası B vitamin grubu, birçok mineral (kalsiyum, potasyum, demir ve selenyum) ve özellikle kromun iyi bir kaynağıdır.  Ekmek mayasının ise böyle bir içeriği yoktur.  Buna rağmen dışarıdan alınması gereken tüm aminoasitleri kendi ağırlığının yarısı kadar içermektedir. 

[sboulardii41-blog]

Results suggest that probiotic bacteria may promote endogenous barrier mechanisms in patients with atopic dermatitis and food allergy, and by alleviating intestinal inflammation, may act as a useful tool in the treatment of food allergy.

[wfxue]

20120313_F0001_2400: Prion painting on Flickr.

Via Flickr: - Artistic yeast plates made by painting with strain of Baker's yeast that is used in research as a very safe model to study Prion disease. The yeast cells report the presence of the yeast prion [PSI+] (varying amounts of white colour).