February 10, 2014
C6H12O6 + Yeast = 2 CO2 + 2 CH3CH2OH + 22 Kcal dextrose + Yeast = carbon dioxide + ethyl alcohol + HEAT
Baker's yeast, the kind you buy in the super market as "active dry yeast," or "instant yeast," is a specific strain that has been isolated for its ability to rapidly produce gas. Most of the bread you find in the super market is made with baker's yeast and some glucose or high fructose corn syrup in the dough for yeast food. This results in the rapid leavening of the dough and good oven spring in the final bread. As you can see in the equation above, once the bread is out of the oven, the carbon dioxide will be released into the air, the alcohol would have evaporated in the oven, and any heat will dissipate. So the yeast has done its job raising our loaf, but the flavor is unaffected. This is great for a bakery interested in producing the most bread in the least amount of time, but nothing special for you.
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