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Baker's Yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species ''Saccharomyces cerevisiae'', and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast or the deactivated form nutritional 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 by salt than sugar. Some sources say fats, such as butter and eggs, slow down yeast growth; others say the effect of fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
20100911 232323 Yeast Live
1 (one, unit, unity) is a number, Numeral (linguistics), numeral, and glyph. It is the first and smallest Positive number, positive integer of the infinite sequence of natural numbers. This fundamental property has led to its unique uses in other fields, ranging from science to sports, where it commonly denotes the first, leading, or top thing in a group. 1 is the unit (measurement), unit of counting or measurement, a determiner for singular nouns, and a gender-neutral pronoun. Historically, the representation of 1 evolved from ancient Sumerian and Babylonian symbols to the modern Arabic numeral. In mathematics, 1 is the multiplicative identity, meaning that any number multiplied by 1 equals the same number. 1 is by convention not considered a prime number. In Digital electronics, digital technology, 1 represents the "on" state in binary code, the foundation of computing. Philosophically, 1 symbolizes the ultimate reality or source of existence in various traditions. In math ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt
Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo (drink), Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch-to-enzyme ratio, and partly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dry Yeast
Nutritional yeast (informally called nooch) is a deactivated (i.e., dead) yeast, often a strain of ''Saccharomyces cerevisiae'', that is sold commercially as a food product. It is sold in the form of yellow flakes, granules, or powder, and may be found in the bulk aisle of natural food stores. It is used in vegan and vegetarian cooking as an ingredient in recipes or as a condiment. It is a source of some B-complex vitamins and contains trace amounts of several other vitamins and minerals. It is often fortified with vitamin B12. Nutritional yeast has a strong flavor described as nutty or cheesy for use as a cheese substitute. It may be used in preparation of mashed potatoes or tofu. Nutritional yeast is a whole-cell inactive yeast that contains both soluble and insoluble parts, which is different from yeast extract. Yeast extract is made by centrifuging inactive nutritional yeast and concentrating the water-soluble yeast cell proteins which are rich in glutamic acid, nucle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorbate
Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula and the structure . It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the ''Sorbus aucuparia'' ( rowan tree), hence its name. Production The traditional route to sorbic acid involves condensation of malonic acid and crotonaldehyde. It can also be prepared from isomeric hexadienoic acids, which are available via a nickel-catalyzed reaction of allyl chloride, acetylene, and carbon monoxide. The route used commercially, however, is from crotonaldehyde and ketene. An estimated 30,000 tons are produced annually. History Sorbic acid was isolated in 1859 by distillation of rowanberry oil by A. W. von Hofmann. This affords parasorbic acid, the lactone of sorbic acid, which he converted to sorbic acid by hydrolysis. Its antimicrobial activities were discovered in the late 193 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Propionates
Propionic acid (, from the Greek words πρῶτος : ''prōtos'', meaning "first", and πίων : ''píōn'', meaning "fat"; also known as propanoic acid) is a naturally occurring carboxylic acid with chemical formula . It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion as well as the salts and esters of propionic acid are known as propionates or propanoates. About half of the world production of propionic acid is consumed as a preservative for both animal feed and food for human consumption. It is also useful as an intermediate in the production of other chemicals, especially polymers. History Propionic acid was first described in 1844 by Johann Gottlieb, who found it among the degradation products of sugar. Over the next few years, other chemists produced propionic acid by different means, none of them realizing they were producing the same substance. In 1847, French chemist Jean-Baptiste Dumas established all the acids to be the sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lesaffre
Lesaffre is a French yeast manufacturer, and the world's largest producer. History The company was founded by Louis Lesaffre, the co-founder of Bonduelle, in the mid-19th century. One of its subsidiaries, Bio Springer, was founded by Baron Max de Springer in 1872 in Maisons-Alfort. In 2004, it formed a North American joint-venture with Archer Daniels Midland, known as Red Star Yeast. In 2006, the end of the malt business, via its subsidiary International Malting Company (IMC), then the fifth largest maltster in the world, created tension among the family shareholders. IMC was acquired at 100% by ADM. In 2007, it was the world's largest producer of yeast. In 2011, it bought the factory of "Voronezh Yeast" LLC in Voronezh. After the foundation of the Lesaffre Advanced Fermentations (LEAF) subsidiary, the Swiss biofuel start-up Butalco, founded by Eckhard Boles and Gunter Festel, was acquired in July 2014. With this acquisition, Lesaffre entered the market for second generat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Granulate
Granulation is the process of forming grains or granules from a powdery or solid substance, producing a granular material. It is applied in several technological processes in the chemical and pharmaceutical industries. Typically, granulation involves agglomeration of fine particles into larger granules, typically of size range between 0.2 and 4.0 mm depending on their subsequent use. Less commonly, it involves shredding or grinding solid material into finer granules or pellets. From powder The granulation process combines one or more powder particles and forms a granule that will allow tableting to be within required limits. It is the process of collecting particles together by creating bonds between them. Bonds are formed by compression or by using a binding agent. Granulation is extensively used in the pharmaceutical industry, for manufacturing of tablets and pellets. This way predictable and repeatable process is possible and granules of consistent quality can be produce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fleischmann's Yeast
Fleischmann's Yeast is an American brand of yeast founded by Hungarian-American businessman Charles Louis Fleischmann. It is currently owned by Associated British Foods and is sold to both consumer and industrial markets in the United States and Canada. The yeast is available in a number of different forms with various qualities and intended uses. Fleischmann's is also a brand name of corn oil margarine. History The company was founded by Hungarian Jews Charles Louis Fleischmann, his brother Maximilian, and James Gaff in Riverside, Cincinnati, in 1868, as Gaff, Fleischmann & Company. They exhibited their yeast at the 1876 Centennial Exposition. After Gaff's death in 1881, the name was changed to Fleischmann and Company, and then The Fleischmann Company in 1905. In 1924, the brothers' nephew Raoul Fleischmann, using the wealth generated by the family business, provided the funding for the launch of ''The New Yorker'' with his friend Harold Ross. Raoul invested $700,000 before th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World War II
World War II or the Second World War (1 September 1939 – 2 September 1945) was a World war, global conflict between two coalitions: the Allies of World War II, Allies and the Axis powers. World War II by country, Nearly all of the world's countries participated, with many nations mobilising all resources in pursuit of total war. Tanks in World War II, Tanks and Air warfare of World War II, aircraft played major roles, enabling the strategic bombing of cities and delivery of the Atomic bombings of Hiroshima and Nagasaki, first and only nuclear weapons ever used in war. World War II is the List of wars by death toll, deadliest conflict in history, causing World War II casualties, the death of 70 to 85 million people, more than half of whom were civilians. Millions died in genocides, including the Holocaust, and by massacres, starvation, and disease. After the Allied victory, Allied-occupied Germany, Germany, Allied-occupied Austria, Austria, Occupation of Japan, Japan, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louis Pasteur
Louis Pasteur (, ; 27 December 1822 – 28 September 1895) was a French chemist, pharmacist, and microbiologist renowned for his discoveries of the principles of vaccination, Fermentation, microbial fermentation, and pasteurization, the last of which was named after him. His research in chemistry led to remarkable breakthroughs in the understanding of the causes and preventions of diseases, which laid down the foundations of hygiene, public health and much of modern medicine. Pasteur's works are credited with saving millions of lives through the developments of vaccines for rabies vaccine, rabies and anthrax vaccine, anthrax. He is regarded as one of the founders of modern bacteriology and has been honored as the "father of bacteriology" and the "father of microbiology" (together with Robert Koch; the latter epithet also attributed to Antonie van Leeuwenhoek). Pasteur was responsible for disproving the doctrine of spontaneous generation. Under the auspices of the French Aca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vienna Bread
Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process used high milling of grain, and cereal press-yeast for leavening. History In the 19th century, for the first time, bread was made only from beer yeast and new dough rather than a sourdough starter. The first known example of this was the sweet-fermented Imperial " Kaiser-Semmel" roll of the Vienna bakery at the Paris International Exposition of 1867. These sweet-fermented rolls lacked the acid sourness typical of ''Lactobacillus'', and were said to be popular and in high demand. Prior to this time, bakers had been using old-dough leavens, and they had discovered that increasing the starter's rest intervals between refreshment promoted more yeast growth and less gas production due to overwhelming ''Lactobacillus'' numbers. At some point bakers began to add brewer's yeast, or beer yeast or barm, to the refreshments which produced a whiter, sweete ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces Pastorianus
''Saccharomyces pastorianus'' is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. This yeast's complicated genome appears to be the result of Hybridisation (biology), hybridisation between two pure species in the ''Saccharomyces'' species complex, a factor that led to difficulty in establishing a proper taxonomy of the species. The now-defunct synonym ''Saccharomyces carlsbergensis'' was and continues to be used in scientific literature, but is invalid, as the name ''Saccharomyces pastorianus'' (Reess 1870) has taxonomic precedence. The name ''S. carlsbergensis'' is typically attributed to Emil Christian Hansen from the era when he worked for the Denmark, Danish brewery Carlsberg Group, Carlsberg in 1883, but in actuality it was not officially described by Hansen as a distinct species until 1908, along with another synonym, ''Saccharomyces monacensis.'' The type strains of both synonyms are curre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
