Beta-glucans are complex carbohydrates. They are a type of polysaccharide that is made of a string of glucose (sugar) molecules joined together. , that are known for stimulating the immune system and having a positive impact on the reduction of cholesterol levels(1). Yeast stores a significant amount of β-glucans in […]
Glutamic acid, or glutamate, is one of the 20 amino acids that our body uses to synthesize proteins. It is a non-essential amino acid, which means that our body can make it. Like any other product containing proteins, yeast naturally contains glutamates. […]
No. To our knowledge, there are no known cases of yeast causing infections in a healthy person. In this discussion, it is important not to confuse the common baker’s yeast strain Saccharomyces cerevisiae with infections caused by candida yeast. Yeast is a generic name that includes a multitude of species, […]
Again, it is extremely rare to be intolerant or allergic to yeast. However, because yeast contains many types of proteins, yeast could be the cause of an allergic reaction in very sensitive individuals. Yeast is not included in the list of products causing allergies or intolerances subject to mandatory labelling […]
While yeast naturally contributes significant amounts of several nutrients to bread and baked goods, the precise nutritional value of yeast can vary from one manufacturer to another. The USDA National Nutrient Database for Standard Reference and the Canadian Nutrient File have conjointly established the following nutrient profile of compressed baker’s […]
Standard baker’s yeast, Saccharomyces cerevisiae, is very easily digested by the human body. Furthermore, yeast is not included in the list of products likely to cause allergies or intolerances, subject to mandatory labelling as per European Regulation 1169/2011. With the application of an effective HACCP program, yeast producers can guarantee […]
For wine, yeast is carefully selected by oenologists based on specific criteria. It can be to reveal the aromas present in the grape variety and terroir, for adaptations to specific wine conditions (pH, alcohol content, prise de mousse, cool climate, hot climate, etc.) or for specific technological results (low SO2, […]
The main yeast for wine fermentation is Saccharomyces cerevisiae but several hundred different strains are available to winemakers. Other yeast species are now studied and selected for different sensory and technological advantages. These include species such as Torulaspora delbrueckii, Metschnikowia pulcherrima, Metchnikowia fructicola and Lachancea thermotolerans. […]
There are two main types of beer yeast: bottom-fermenting yeast, Saccharomyces uvarum (lager fermentation), and top-fermenting yeast, Saccharomyces cerevisiae (ale fermentation). Their way-of-working is identical as they both absorb sugars present in the fermentation tank (melibiose for lager fermentation, fructose for ale fermentation) and then turn them into alcohol. […]
Without yeast there is no wine or beer. During winemaking or brewing fermentation, yeast converts sugars from grapes or the brew into alcohol. Yeast, through their metabolic activities, then render non-aromatic compounds into odorous and volatile ones that help define the style and signature. Oenologists, brewers and microbiologists carefully select […]
There is a great variety of yeast strains. For example, yeast that you can find in the air may not be of a specific baker’s strain. In order to obtain a safe and stable product, it is crucial not only to add the right strain, but also to use yeast […]
Baking powder is made of sodium hydrogen carbonate. It is a chemical leavening agent that, like yeast, produces carbon dioxide and is a powdered food additive (E500). There is no fermentation with baking powder whereas yeast ferments and generate volatile aromatic compounds and other positive metabolites. Yeast is a microscopic living […]
Again, there is a great variety of yeast strains. However, today bakers worldwide use selected yeast, specially chosen for its fermentation capacity and productivity: the Saccharomyces cerevisiae. The use of this highly specialized yeast is an absolute necessity, as bakers require more stable and “process-tolerant” yeast that follows the technological […]
No, this assumption is not true. Yeast and sourdough do not determine the colour of the bread. Yeast is essential in the fermentation process of bread, whether this is white or brown bread. Yeast provides the typical alveolated structure, softness, taste and smell of wheat bread. Both yeast and sourdough […]
Yeast is a single-cell fungus used for fermentation in the bread-making process. Today, bakers worldwide use a strain of Saccharomyces cerevisiae to make bread. Yeast in bread is used as a leavening agent, meaning it metabolizes the sugar molecules in the dough, converting them into carbon dioxide gas and alcohol. […]