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Is the bloom or yeast coating on fruit a source of B12?

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2007-06-19 04:56:13
2007-06-19 04:56:13

yes....bloom or yeast coating on a fruit a source of vitamen B12 The bloom on fruit used to be thought of as wild yeast cells but we now know that it is a waxy covering found on the cells of the skin. Vitamin B12 is usually found in meat, eggs and dairy products. Supplements and fortified foods are another source. Algae, miso and some other soy products have been reported to have B12 but it is not in a significant amount. Our bodies do make vitamin B12 in our intestines but the production location is far below the absorption location.

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Yeast is a microscopic fungus, and are common as the dusty "bloom" on fruit and grapes. The yeasts in wine/beer/cider digest sugars to generate the energy they need. Useful waste products are alcohol and carbon dioxide.

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AnswerIt means to "activate" as yeast makes things rise. Usually once you have put the yeast into the rest of the ingredients you let it "breath" at room temperature and sometimes (depending on the bread) the bread dough is put into the fridge. Answeryeast is mixed with warm water to make it bloom. this is not done in all recipes. most recipes the yeast will activate with other ingrediants, and usually left to rise ,or stand for some time if yeast is used it is NOT put in refrigerator as yeast needs warmth to work If you are using a rapid rise yeast you do not have to bloom the yeast, just add it with the dry ingredients. Follow the package instructions for water temperatures.Letting your bread dough proof (rise) in the refrigerator overnight brings lots of flavor to your bread. Let it come to room temperature (& proper doubling) before bakingAnswerYeast mixed with warm water, not more than 115 degrees F, and a small amount of sugar or honey or maple syrup will cause the yeast to bloom. Allow at least five minutes to bloom and then proceed with adding other ingredients.Sometimes fruit juice or milk are used as the warmed liquid. In that case a sweetener is not necessary.

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100 to 110 degrees, Rhonda,Culinary Student

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