Hello Steemers! Today I bring you a post that will cause some curiosity, the wonderful world of yeast.

Yeast is the leavening agent used in breads, the species of yeast used in breads is the species Saccharomyces cerevisiae, today we will talk a little about it and how it works.

Saccharomyces cerevisiae.

Within the immense world of yeast, about 500 species have been known and were identified for the first time in their capacity for fermentation by Louis Pasteur in 1857.

The Saccharomyces cerevisiae is the most noble yeast of all, getting almost in any culture situation, having a great advantage to be able to be manipulated in any situation cataloging it as the most stable of all.

Another great feature is that it is an ethanol producer (essential for making bread.)

What is the bread fermentation process and how is it produced?

So that we understand the fermentation in the bread, we can compare it with a dinner, a great dinner, where 3 main actors come into play: the enzymes, in the role of cooks. And the yeasts and bacteria, in the role of diners. - Jordi Morera

This fermentation process is achieved by producing enzymes. Some of these enzymes convert complex sugars (sucrose and maltose) into simple sugars. Other enzymes change simple sugars into gaseous carbon dioxide and alcohol.

In the process of fermentation waste is produced:

• Alcohol (specifically ethanol) evaporates during baking.

• Carbon dioxide or CO2, gas that "inflates" the mass, in the form of bubbles. CO2 is also eliminated during baking.

• It also produces heat (if they are fixed, a mass of bread when fermenting generates its own heat).

Expressed chemically as:

C6H12O6 (simple sugar) -> 2CO2 (carbon dioxide) + 2C2H5OH (alcohol)

How yeast reacts at temperatures.

• 1 ° C Inactive (storage temperature)

• 15 ° C at 20 ° C Slow action

• 20 ° C to 32 ° C Better growth (temperatures of first and second fermentation
  for masses of bread)

• 38 ° C + The reaction is slower

• 60 ° C Yeast is destroyed

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