Yeast plays an amazing role in food processing. It is a single-celled facultative anaerobic eukaryotic microorganism, however, its function is much more than that.
Whether it's making wine, making condiments, or making steamed buns, buns, or even roasted naan, yeast plays an important role.
However, in recent years, rumors of yeast causing cancer have risen, raising questions about the microorganism that was once seen as a "good helper".
The multiple functions of yeast
When we add yeast to the flour, it's as if a microscopic magic show begins. At the right temperature, the yeast begins its "stage show".
It begins to multiply in large numbers, breaking down the starch in the flour into simple sugar molecules that can be used for growth. This not only provides itself with the nutrients it needs, but also builds a thriving community for the microbial ecosystem in the dough.
Over time, yeast exists not just for its own reproduction. Its presence also promotes the generation of protein chains, which gives the dough elasticity and structure.
The production of this protein is not a simple chemical reaction, but a tacit interaction between microorganisms and the dough. It is this subtle collaboration that gives the bread its fluffy texture and long aroma.
However, yeast does much more than that. It also releases a lot of carbon dioxide and alcohol in the process.
The release of these gases and liquids not only causes the dough to expand and ferment, forming an air-like network structure of the bread, but also giving the bread its unique flavor and texture.
With each bite, you can feel the magic of yeast, as if a symphony of microorganisms is dancing on the tip of your tongue.
In addition to food processing, yeast also has a wide range of applications in other fields. In the brewing industry, it is an indispensable ingredient and in biological research, it is a useful aid in experiments.
In the brewing of beer, Saccharomyces cerevisiae plays a vital role. Yeast uses the sugars in beer for fermentation, producing carbon dioxide and alcohol.
This process not only gives the beer a mellow taste and unique aroma, but also gives the beer a rich flavor. Different types of yeast produce different bodies and mouthfeels, so the choice of yeast is crucial in beer brewing.
Yeast also plays an indispensable role in winemaking. The first step in winemaking is to press the grapes into must, which is then fermented with the addition of yeast.
Yeast converts sugars from grape juice into alcohol and carbon dioxide, while releasing complex compounds such as esters and aldehydes that give wine its unique aroma and taste.
Regardless of the field, yeast plays a magical and indispensable role.
Perhaps few people would have thought that the microorganisms that make food have such rich functions and meanings. However, it is these tiny beings that make up the wonders of the world around us.
Does yeast hurt the stomach?
There are concerns that the carbon dioxide released by yeast when foods such as bread are fermented could cause damage to the stomach. In reality, however, this concern does not seem to be valid.
To understand this, it is first necessary to understand the process by which yeast fermentation produces carbon dioxide. Yeast uses the sugars in flour during fermentation to produce carbon dioxide and alcohol.
This CO2 production takes place at temperature, humidity and pH, which are tightly controlled during food processing.
Therefore, when making steamed yeast fermented foods, there is not a lot of carbon dioxide inside. In contrast, carbon dioxide is mainly released to the surface of the dough during the fermentation process and gradually expelled during baking or cooking.
Theoretically, steamed yeast fermented foods do not cause harm to the stomach. The amount of yeast used in the average diet is not a threat to the stomach.
On the contrary, these foods not only provide a wealth of nutrients, but also a delightful treat for our taste buds.
Still, for some people, there may be allergies to foods such as yeast or bread. For these populations, yeast in the diet can indeed cause discomfort and even allergic reactions.
Therefore, in the daily diet, you should choose food reasonably according to your physical condition and health status to avoid adverse effects on your body.
For most people, a moderate intake of yeast in a regular diet does not cause harm to the stomach. For people with allergic reactions, food choices should be made carefully to avoid unnecessary physical discomfort.
Does yeast cause elevated uric acid?
Rumors that yeast is accused of being a high-purine food and unfriendly to people with high uric acid have indeed caused some concern.
Purine is a compound found in many foods, and high-purine foods are thought to cause an increase in uric acid levels in the body, which can trigger problems such as gout.
In the case of yeast, despite its high purine levels, the amount we usually consume is not enough to have a significant effect on uric acid levels in the body.
Yeast, as a food additive, is widely used in food processing, but in reality, the amount of yeast we consume per day is very limited.
Even when we eat foods that contain yeast, such as bread, beer, etc., the yeast we consume is only a trace amount.
At the same time, the body's ability to metabolize and excrete purines is also very powerful, which can effectively regulate the level of uric acid in the body.
Theoretically, daily consumption of yeast does not have a direct effect on the health of most people. Especially for those who do not have uric acid-related diseases, it is relatively safe to consume yeast in moderation.
For people with high uric acid, it may be necessary to be more mindful in their diet and avoid excessive intake of high-purine foods, including yeast.
It is important to point out that not all high-purine foods directly lead to an increase in uric acid levels. In fact, an overall balance in the diet is even more important.
In addition to limiting the intake of high-purine foods, attention should also be paid to controlling the intake of sugar, fat and salt, and increasing the intake of alkaline foods such as vegetables and fruits to maintain the acid-base balance in the body.
Although yeast contains a certain amount of purines, it does not pose a direct threat to the health of most people as long as it is consumed reasonably in the daily diet.
When it comes to a healthy diet, it's important to maintain balance, variety, and control the intake of a variety of foods, which is the key to maintaining good health.
Does freshly baked bread contain carcinogens?
Doubts about whether freshly baked bread contains carcinogens have been circulating among the people for a long time.
Some people are concerned that due to the high amount of yeast in freshly baked bread, direct consumption may lead to the body's ingestion of potential carcinogens. However, this concern does not hold out under scientific scrutiny.
The main function of yeast is to help the dough rise by breaking down the sugars in the flour to produce carbon dioxide, which makes the dough rise. During the bread baking process, the temperature of the oven usually reaches 200°C or even higher.
At such high temperatures, yeast cells are completely killed and their biological activity is terminated.
Further, yeast itself is not a known carcinogen. Scientific studies have so far not found a direct link between yeast and cancer.
In fact, yeast is widely used in many areas of biotechnology, including drug manufacturing and genetic research, where safety requirements are extremely stringent.
When it comes to carcinogens in food, there is often concern about harmful compounds such as acrylamide that may form during processing or cooking.
Acrylamide is mainly produced by the reaction of sugars and amino acids during the heat treatment of food at high temperatures (usually above 120°C), especially when baking and frying.
The amount of acrylamide in bread is relatively low, and its formation can be effectively reduced by controlling the baking time and temperature.
Therefore, there is no scientific basis for the concern that freshly baked bread contains carcinogens. The yeast in bread has been killed during the baking process and does not pose a threat to human health.
As a food consumed in the world, bread has been tested and proven to be safe for a long time. As a result, we can enjoy this crispy and delicious food without worrying too much about our health.
Of course, maintaining a balanced diet and eating a variety of foods in moderation is still the key to maintaining a healthy lifestyle.
Choice of yeast and baking soda
When it comes to preparing food, choosing the right starter culture is crucial. For many chefs and bakery enthusiasts, the question of whether to use baking soda or yeast is a common question.
However, this choice is not just a matter of personal preference, but more of a matter of the characteristics and needs of the food being made.
In general, it is advisable to choose yeast as a starter when making no-added, low-sugar pasta. Yeast can provide rich nutrients to the dough while also helping to enhance the mouthfeel and flavor of the bread.
Yeast is widely used in bread, noodles and other foods, and its fermentation process can make the dough softer and more elastic, and can prolong the preservation time of food, making it more delicious.
In contrast, baking soda is more suitable for cakes and pastries that are high in sugar and fat. Baking soda is an alkaline substance that is able to release carbon dioxide when it reacts with acidic substances, causing the dough to swell and ferment.
This fermentation method is suitable for making desserts such as cakes and biscuits that require a fluffy texture. In addition, baking soda is also able to neutralize the sourness in food, improve the taste, and make the food softer.
In general, there is no absolute right or wrong choice between baking soda and yeast dough, but a reasonable choice should be made according to the characteristics and needs of the food being made.
Whether it is yeast or baking soda, it has its own unique advantages and application scenarios. In the process of baking, try and practice more to find the most suitable starter culture for yourself, so as to make rich and delicious food.