Instant yeast have almost the same properties, and used almost the same, but after 10 minutes of dissolution in warm water they are ready-to-eat, water only need to take more - 5 parts per 1 part yeast.
All of these yeast species retain their activity longer if you put them into deep freeze, but the changes in temperature are harmful to them - from their cells that are destroyed, so they should be thawed slowly, and dissolved in a little warm water.
Brewer's yeast are different from those used for the test, and their species are many, so different beer has a different taste, color and other characteristics.For example, El is prepared with special yeast which is less sensitive to alcohol than other types.Brewer's yeast is usually exist in liquid form, and dissolve them prior to use is required.
used yeast and kvass, but in this case the process involves more and lactobacilli.
yeast for making champagne and other wines even more adapted to living in an environment with a high alcohol content
There are other types of yeast that are not used for baking - a food or dietary yeast: they are subjected to heat treatment, and become inactive, but the cell is not destroyed and proteins, vitamins and other nutrients "live".In such a yeast rich in vitamins, but they are usually sold in pharmacies and health departments the power - they love vegetarians.
There are also fodder yeast , but the man is best not to use: they are grown specifically for the nutrition of animals, including birds and fish - in such yeast can be added non-plant materials - for example, petroleum fractions.Fodder yeast are part of many feed and nutritional supplements for animals.
Different types of yeast are used today in various areas : in industry - especially in the bakery;in brewing and kvasovarenii;in winemaking;in the manufacture of certain dairy products;in cooking;in medicine as therapeutic and prophylactic.
In yeast, a lot of proteins and vitamins, so they can be added to different dishes, and experiments in this direction were carried out in the 30-ies of XX century, but yeast in this sense, "did not take root."It is believed that you can add them to sour, fresh and green cabbage soup, borscht and rassolnik and sauces - onion and white.Do not use the yeast directly into the first and second courses - it makes food monotonous, and they quickly get bored;they should not be applied more than 2 times per week.
The first courses yeast should be put no more than 20 grams per serving: Passer them first, then add to the onions and root and Passer together again, all spread in a saucepan with the first dish, and boil for another 25 minutes.
Yeast dough must be prepared as directed on the package with the yeast: usually put 10 to 50 g per 1 kg of flour.If the sugar, eggs and butter in the dough to put a lot, should be increased and the amount of yeast used.
long to keep the yeast before using best to check: pour a little yeast in warm water (1 tablespoon), add 1 tspsugar and wait for 10 minutes - when bubbles appear, yeast can be used.
You can cook the yeast of beer : Mix the flour with warm water (1 cup), and by 5-6 hours and add a glass of beer 1 tablespoonsugar, stir and leave for a while in a warm place.When yeast is suitable, knead the dough with them as with conventional yeasts - it is a lush, tender and delicious.
Medicinal properties of yeast
Natural brewer and baker's yeast can be used for medicinal purposes;with them also prepare special preparations - such as gefefitin commonly prescribed to children and adolescents with disorders of the central nervous system, abrasions and other skin problems, disorders of metabolism and hypovitaminosis B vitamins
The liquid yeast can be given by mouth forimproving absorbability of nutrients, improvement of the bowel, stomach, and pancreas;increase the body's resistance to diseases caused by bacteria and viruses.Liquid yeast is more active in this regard than dry.Assign them as enterocolitis, gastritis, peptic ulcer disease and for recovery after suffering serious diseases.
be treated yeast alone should not be - the dose should be prescribed by a doctor, depending on the individual.The average dose of dry yeast per day - 25 grams, fresh - 100 g, yeast paste - 50 g, and the liquid yeast - up to 500 g
In overdose possible side effects include diarrhea, flatulence, feeling of heaviness in the stomach "the stomach", belching and others. Do not use the yeast for medicinal purposes for certain types of fever and severe renal impairment.