Yeast

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Fermentation is the process by which yeast acts on carbohydrates and changes them into carbon dioxide gas and alcohol. This release of gas produces the leavening action in yeast products. The alcohol evaporates completely during and immediately after baking.

Yeast is a microscopic plant. As a living organism, it is sensitive to temperature.
34°F (1°C) Inactive; storage temperature.
60°−70°F (15°−20°C) Slow action.
70°−90°F (20°−32°C) Best growth; proofing temperature for bread doughs.
Above 100°F (38°C) Reaction slows.
140°F (60°C) Yeast is killed.