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Yeast contain enzymes which catalyze (speed up) the rate of chemical reaction and works best at an optimum temperature. If the temperature is too high, the enzymes will be denatured and if the temperature is too low, the enzymes will become inactive so in both cases, the enzymes would not work.
In baking, the enzyme in the yeast is used to help convert sugar into an alcohol and carbon dioxide. The carbon dioxide rises to 'inflate' the dough, hence giving the bread or the baked product a fluffy and spongy texture (like how you see bread get inflated in the oven). And as for the alcohol, since it gets evaporated easily, will be evaporated off. The yeast will die due to the overwhelming heat in the oven.
Hence if the water for mixing yeast is too high or low, the enzymes in the yeast cannot work and you won't get the soft, springy texture in your bread.
What else can I help you with?
Are there benefits from using liquid of a particular temperature in pastry?
Some things are affected by the temperature of additives, to cold might change the texture, too hot can kill the yeast.
What temperature must you dissolve yeast into liquid at?
110 to 115 degrees Fahrenheit
What temperature does yeast start working?
The ideal temperature for yeast growth is 100 to 115 degrees F, but for leavening purposes, the ideal temperature is 80 to 95 degrees F. If the yeast grows too quickly, it will produce large bubble pockets in the bread. Yeast begins to die at 120 degrees F. So it's important to let your yeast dough rise in a spot where the temperature is stable. The cooler the temperature, the slower the yeast grows. It will grow in the refrigerator, but very slowly. I don't know the minimum temperature for it to grow.
What is yeast suspension?
A yeast suspension is made by mixing yeast cells with a liquid.
What is the best method for activating and using cake yeast in baking recipes?
The best method for activating and using cake yeast in baking recipes is to dissolve it in warm liquid (around 110-115F) with a pinch of sugar to feed the yeast. Let it sit for about 5-10 minutes until it becomes frothy, then mix it into the rest of the ingredients. Make sure the liquid is not too hot or it will kill the yeast.
What factors contribute to the formation of a yeast raft during the fermentation process?
During the fermentation process, factors such as temperature, sugar content, yeast strain, and oxygen levels contribute to the formation of a yeast raft. The yeast raft is a layer of yeast cells that rise to the surface of the fermenting liquid, indicating active fermentation.
How much gas can yeast produce?
Yeast can produce more that 30 o/o or more
How does temperature affect reparation rate of yeast?
Yeast does different things based on temperature.
What are the best techniques for using dry brewing yeast in homebrewing?
The best techniques for using dry brewing yeast in homebrewing include rehydrating the yeast before pitching, following the manufacturer's instructions for temperature and timing, and ensuring proper sanitation of equipment to prevent contamination.
What factors might effect how well yeast grows?
it depends on the temperature, how much yeast you use, where you are growing it, how your growing it, what you are using to grow it. :) :P have a good science lesson!! :D
Why is it important to maintain a stable temperature when making wine?
The purpose for keeping a stable temperature is to allow the yeast to perform it's best. When you leave yeast in colder temperatures the fermentation process slows down and can even go dormant. If it is to hot, it can kill the yeast culture. You want to keep it a little be higher then room temperature. hope this helps!
What conditions make yeast grow the quickest?
I have discovered that the correct temperature (and out of drafts), and a tablespoon of sugar makes yeast work more quickly. If the liquid used in the recipe is too hot, it will kill the yeast ~ if the liquid is too cool, the yeast do not come "alive." Mix 1 tablespoon of sugar in the warm liquid (milk or water), add the yeast and let it rest for about 2 minutes. Stir the mixture gently to dissolve yeast, cover container and let it get "happy." Then pour this liquid mixture into the dry ingredients ~ voila !
