answersLogoWhite

0

Staling is a starch problem. Yeast dough products begin the process of staling as soon as they are baked. Losses freshness, crust becomes moist and tough and lose flavor.

Avoid Refrigeration speeds up the staling process.

Heat and warm water with some sugar activates yeast.

User Avatar

Wiki User

13y ago

What else can I help you with?

Related Questions

Why heat milk in making yeast doughs?

It helps to activate the yeast (especially important for dry yeasts). Yeasts, like many other microorganisms thrive in warm, moist environments. Too hot and it will kill the yeasts, too cold and it will stunt growth.


What separates yeasts from other fungi?

Yeasts are unicellular.


Where are spores of yeasts produce?

They are produced by the yeasts where they are growing and living.


Where spores of yeasts produce?

They are produced by the yeasts where they are growing and living.


What kingdom do yeasts fit in?

Yeasts are eukaryotic microorganisms that are part of the Fungi kingdom.


Is it possible to make wine from natural yeasts If so how I mean the ancients did it before there was lab yeasts?

Yes, it is indeed possible to make wines with naturally occurring yeasts.


What kingdom do yeasts belong to?

Yeasts belong to kingdom fungi. Why? Because they are multicellular, have a nucleus, do not tend to move from place to place, and are heterotrophic.


Can yeasts see?

No they cannot


Differences between yeasts and fungi?

Yeasts actually are fungi. Unlike molds or mushrooms they exist as single cells.


What kind of respiration do yeasts use to produce energy?

Yeasts convert sugars into alcohol and CO2.


Has fungi been used in any inventions?

There are many patents awarded to the use of yeasts in various fields. (Yeasts are fungi).


What phylum does yeasts belong?

The "true yeasts" are in phylum Ascomycota. There are some organisms commonly called "yeast" in Basidomycota as well.