DOCSLIB.ORG

Brewer's/Baker's Yeast (Saccharomyces Cerevisiae)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Brewer's/Baker's Yeast (Saccharomyces Cerevisiae) 560-UNJ December 2007.ps 11/28/07 3:29 AM Page 560 Brewer’s/Baker’s Yeast (Saccharomyces Cerevisiae) And Preventive Medicine: Part I Mark A. Moyad east has been used in the Yeast is the term generally applied to a unicellular fungus, and there preparation of various are hundreds of species now identified. One of the most notable and foods and beverages for well-known species of yeast in health and wellness is known as as long as there has been Saccharomyces cerevisiae, which is also known by its more common Yrecorded history on leavened names, brewer’s yeast or baker’s yeast. It is usually grown on hops or bread and beer. However, it was another substrate similar to the plant utilized in the beer-making only in the 1800s, primarily from industry, after which it is harvested and killed. The final product is research by Pasteur, that some of generally half composed of protein, as well as a large amount of B its components were better char- vitamins and minerals, and depending on the technology, a diverse acterized (Davidson, 1999). Yeast is a single-celled fungus, number of other healthy compounds. Typically, brewer’s yeast is and hundreds of species have used as a protein supplement, energy booster, immune enhancer, or been identified. The yeast organ- other vehicle where other compounds can be inserted to create a isms of the genera Saccharomyces commercialized health product. A more extensive review of the pre- and Candida have been the most ventive medical aspects of yeast will be covered in Part 2 of this arti- useful. These single-cell organ- cle to be published in a future issue of Urologic Nursing.Yeast-based isms are so small that hundreds of technology is also being used as a molecular mechanistic model of millions could fit in one teaspoon. caloric restriction with the goal of improving the human life span.The Green plants feed via photosyn- current and potential impact of yeast-based technology in medicine thesis, but yeast consume carbo- is encouraging. hydrates and other potential nutri- ents, and can excrete alcohol. Essentially, yeast breathe air and exhale carbon dioxide (Davidson, Yeast cannot survive in tempera- intake (Mortimer & Johnston, 1999). tures higher than 60O C/140O F 1959; Piskur, Rozpedowska, Yeast reproduction can be (Davidson, 1999). Polakova, Merico, & Compaqno, accomplished in different ways, Yeast are malleable and 2006; Russo, Berkovitz Siman- some through a process of fission adaptable to their environment Tov, & Poli, 1995). or budding (known as “vegeta- despite being simplistic in anato- tive”), and others involve a sexu- my, and yeast operate differently Brewer’s/Baker’s Yeast al or more diploid method of when making bread or brewing (Saccharomyces Cerevisiae) replicating. Yeast are inactive in ale. Replete amount of air and Saccharomyces cerevisiae is freezing temperature, grow slow- some food allow yeast to grow one of the most notable forms of ly at cold temperatures and quickly in the dough, and yeast and is known more com- steadily at moderate-to-warm produce large concentrations of monly as baker’s or brewer’s temperatures (24O C/80O F), and carbon dioxide. This gas pressure yeast. For this reason, the nexus without restraint at 38O C/100O F. causes dough to rise, and alcohol between baking and brewing is a minimal by-product. How- industry used to be well-known. ever, in a basic fermentation A model of a combined bake- Mark A. Moyad, MD, MPH, is the housing unit where there is house and brewhouse from an Jenkins/Pokempner Director of Pre- almost no air but higher concen- Egyptian tomb dated 2000 B.C. ventive and Alternative Medicine, trations of available sugar, yeast can be observed in the British University of Michigan Medical Center, switch to a different mode of sur- Historical Museum. However, the Department of Urology, Ann Arbor, MI. vival and production by breath- specific form of yeast is not often Dr. Moyad is a research consultant for ing minimally and producing used currently for baking and NBTY and Embria Health Sciences. mainly alcohol from their sugar brewing. Regardless, this type of 560 UROLOGIC NURSING / December 2007 / Volume 27 Number 6 561-UNJ December 2007.ps 11/28/07 3:29 AM Page 561 yeast has been used to produce tive medical aspects of yeast will References items such as bourbon whiskey, be covered in Part 2, which will be Clark, L.C., Combs, G.F., Jr., Turnbull, B.W., Slate, E.H., Chalker, D.K., apple cider, and a fermented rice published in a future issue of Chow, J., et al. (1996). Effects of sele- beverage, commonly known as Urologic Nursing. nium supplementation for cancer “sake” (Davidson, 1999). A large randomized trial of prevention in patients with carcino- There are many different cancer prevention that elicited pos- ma of the skin. A randomized con- strains of Saccharomyces cere- itive results used a brewer’s yeast trolled trial. Nutritional Prevention of Cancer Study Group. JAMA, visiae that have evolved or been product (500 mg) daily that con- 276(24), 1957-1963. identified, and those that are used tained 200 mcg per selenium com- Davidson, A. (1999). The Oxford compan- for bakers are currently different pared to placebo and found a ion to food (1st ed.) (pp. 855-858). from those used in brewing, and potentially lower risk of several New York: Oxford University Press Press, Inc. are thus cultured on different cancers, including prostate cancer Dilova, I., Easlon, E., & Lin, S.J. (2007). substrates. The different species (Clark et al., 1996). Another notable Caloric restriction and the nutrient and strains also differ in ways example was the recent encourag- sensing signaling pathways. Cell and that impact flavor. The enzymes ing result of a modified yeast-based Molecular Life Sciences, 64(6), 752- produced by the yeast are product EpiCor™ (Embria Health 767. Gershon, H., & Gershon, D. (2000). The involved in complex chemical Sciences, Ankeny, IA) to reduce budding yeast, Saccharomyces cere- reactions during fermentation cold and flu incidence in patients visiae, as a model for aging research: and include not only the forma- who have kept their vaccines up to A critical review. Mechanisms of tion of different alcohols, but also date. Another recent manipulated Ageing and Development, 120(1-3), 1-22. organic acids and esters, which product may simultaneously im- Jazwinski, S.M. (1990). Aging and senes- impacts flavor and varies from prove immune and bone health. cence of the budding yeast strain to strain (Mortimer & Yeast-based technology is also Saccharomyces cerevisiae. Molecular Johnston, 1959; Piskur et al,, being used as a molecular mecha- Microbiology, 4(3), 337-343. 2006; Russo et al., 1995). nistic model of caloric restriction Mortimer, R.K., & Johnston, J.R. (1959). Life span of individual yeast cells. In addition to fermenting and with the ultimate goal of improving Nature, 183(4677), 1751-1752. flavoring other foods, yeast may the human life span (Dilova, Piskur, J., Rozpedowska, E., Polakova, S., be utilized as food. They contain Easlon, & Lin, 2007; Gershon & Merico, A., & Compaqno, C. (2006). a good concentration of protein as Gershon, 2000; Jazwinski, 1990). How did Saccharomyces evolve to become a good brewer? Trends in well as most of the B-complex The current and potential impact of Genetics, 22(4), 183-186. vitamins, with the exception of yeast-based technology in medi- Russo, S., Berkovitz Siman-Tov, R., & Poli, vitamin B-12. Further, while cine is encouraging and should G. (1995). Yeast: From genetics to yeast are widely used as dietary receive more attention. • biotechnology. Journal of Environ- supplements in countries whose mental Pathology Toxicology and Oncology, 14(3-4), 133-157. diets are protein deficient, they are gaining more attention as immune maintenance products in well-developed countries. Currently, yeast is being con- sumed in a variety of animals and humans with minimal adverse effects. The recommended feed- ing levels of yeast for food-pro- ducing animals are 8 mg/kg body weight/day for cattle and horses, 14.4 mg/kg body weight/day for swine, and 18.4 mg/kg body weight/day for poultry (Davidson, 1999; Mortimer & Johnston, 1959; Piskur et al., 2006; Russo et al., 1995). Conclusion Generally, brewer’s yeast is used as a protein supplement, energy booster, immune enhancer, and a vehicle whereby other com- pounds can be inserted to create a commercialized product that could improve several aspects of preventive medicine. A more extensive review of these preven- UROLOGIC NURSING / December 2007 / Volume 27 Number 6 561.
Load more

Recommended publications
  • Brewing Yeast – Theory and Practice
    Brewing yeast – theory and practice Chris Boulton Topics • What is brewing yeast? • Yeast properties, fermentation and beer flavour • Sources of yeast • Measuring yeast concentration The nature of yeast • Yeast are unicellular fungi • Characteristics of fungi: • Complex cells with internal organelles • Similar to plants but non-photosynthetic • Cannot utilise sun as source of energy so rely on chemicals for growth and energy Classification of yeast Kingdom Fungi Moulds Yeast Mushrooms / toadstools Genus > 500 yeast genera (Means “Sugar fungus”) Saccharomyces Species S. cerevisiae S. pastorianus (ale yeast) (lager yeast) Strains Many thousands! Biology of ale and lager yeasts • Two types indistinguishable by eye • Domesticated by man and not found in wild • Ale yeasts – Saccharomyces cerevisiae • Much older (millions of years) than lager strains in evolutionary terms • Lot of diversity in different strains • Lager strains – Saccharomyces pastorianus (previously S. carlsbergensis) • Comparatively young (probably < 500 years) • Hybrid strains of S. cerevisiae and wild yeast (S. bayanus) • Not a lot of diversity Characteristics of ale and lager yeasts Ale Lager • Often form top crops • Usually form bottom crops • Ferment at higher temperature o • Ferment well at low temperatures (18 - 22 C) (5 – 10oC) • Quicker fermentations (few days) • Slower fermentations (1 – 3 weeks) • Can grow up to 37oC • Cannot grow above 34oC • Fine well in beer • Do not fine well in beer • Cannot use sugar melibiose • Can use sugar melibiose Growth of yeast cells via budding + + + + Yeast cells • Each cell is ca 5 – 10 microns in diameter (1 micron = 1 millionth of a metre) • Cells multiply by budding a b c d h g f e Yeast and ageing - cells can only bud a certain number of times before death occurs.
    [Show full text]
  • Into Son," the Chief Replied
    THE SUNDAY OREGONJAN, PORTLAND, NOVEMBER 12, 1922 17 fcallet YOUTHFUL JAPANESE GIRL WHO IS VISITING IN PORTLAND we can get valiant assistance from the second alarm, who reproved a wings in her abbreviated every one of those who made the bystander who wanted to know skirts, there was a moment's horri- EPIDEMIC OF GRIME HAS FUTURE AS A VOCALIST. recent pilgrimage to the Evergreen NEW YORK THEATER FIRE why he seemed to take such a per- fied silence, followed by a storm state. sonal interest in saving the grimy of hisses. Before the dance ended structure. all'the women in the lower tier of Sporting Writers Suggested. EARLY-DA- Y with a fine RECALLS STAGE Old-Tim- Jeplous. boxes left the theater, CITY Here is the hunch. Oregon switching of hoopskirts, for this SWEEPS abounds in splendid fishing streams The chief smiled his wise smile: was in the year of grace, 1837. 01 and ideal hunting grounds for all Bowery Playhouse, Have Been "It'd be sort of hard for us rs They rang down the curtain on a game, virtually every Miners' Said to Cradle of American kinds of and Drama, Is Damaged. to see this place go. We bewildered and furious danseuse, one of the sporting editors of the are growing a little jealous of our was she permitted to dance New York papers is a "nut" on fish- old landmarks." there again. ing and hunting. Therefore, it "Getting sentimental, chief?" the Yet, nine years earlier, nobody Two Holdup not to a great deal of BY JULIAN EDWARDS.
    [Show full text]
  • Saccharomyces Eubayanus, the Missing Link to Lager Beer Yeasts
    MICROBE PROFILE Sampaio, Microbiology 2018;164:1069–1071 DOI 10.1099/mic.0.000677 Microbe Profile: Saccharomyces eubayanus, the missing link to lager beer yeasts Jose Paulo Sampaio* Graphical abstract Ecology and phylogeny of Saccharomyces eubayanus. (a) The ecological niche of S. eubayanus in the Southern Hemisphere – Nothofagus spp. (southern beech) and sugar-rich fructifications (stromata) of its fungal biotrophic parasite Cyttaria spp., that can attain the size of golf balls. (b) Schematic representation of the phylogenetic position of S. eubayanus within the genus Saccharomyces based on whole-genome sequences. Occurrence in natural environments (wild) or participation in different human-driven fermentations is highlighted, together with the thermotolerant or cold-tolerant nature of each species and the origins of S. pastorianus, the lager beer hybrid. Abstract Saccharomyces eubayanus was described less than 10 years ago and its discovery settled the long-lasting debate on the origins of the cold-tolerant yeast responsible for lager beer fermentation. The largest share of the genetic diversity of S. eubayanus is located in South America, and strains of this species have not yet been found in Europe. One or more hybridization events between S. eubayanus and S. cerevisiae ale beer strains gave rise to S. pastorianus, the allopolyploid yeasts responsible for lager beer production worldwide. The identification of the missing progenitor of lager yeast opened new avenues for brewing yeast research. It allowed not only the selective breeding of new lager strains, but revealed also a wild yeast with interesting brewing abilities so that a beer solely fermented by S. eubayanus is currently on the market.
    [Show full text]
  • Multiple Genetic Origins of Saccharomyces Cerevisiae in Bakery
    Multiple genetic origins of Saccharomyces cerevisiae in bakery Frédéric Bigey, Diego Segond, Lucie Huyghe, Nicolas Agier, Aurélie Bourgais, Anne Friedrich, Delphine Sicard To cite this version: Frédéric Bigey, Diego Segond, Lucie Huyghe, Nicolas Agier, Aurélie Bourgais, et al.. Multiple genetic origins of Saccharomyces cerevisiae in bakery. Comparative genomics of eukaryotic microbes: genomes in flux, and flux between genomes, Oct 2019, Sant Feliu de Guixol, Spain. hal-02950887 HAL Id: hal-02950887 https://hal.archives-ouvertes.fr/hal-02950887 Submitted on 28 Sep 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. genetic diversity of229 propagating a natural sourdough, which is a of mixed naturally fermented domestication of wide diversity of fermented products like wine, Saccharomyces cerevisiae sake, beer, cocoa and bread. While bread is of cultural and historical importance, the highly diverse environments like human, wine, sake, fruits, tree, soil... fruits, tree, human, wine, sake, like highly diverse environments clade on the 1002 genomes whichtree, also includes beer strains. Sourdough strains mosaic are and genetically are to related strains from strains. Selection for strains commercial has maintained autotetraploid. strains mostly to Commercial are related strains of origin the Mixed The origin of bakery strains is polyphyletic.
    [Show full text]
  • Relation Between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads
    foods Article Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads Ewa Raczkowska * , Karolina Ło´zna , Maciej Bienkiewicz, Karolina Jurczok and Monika Bronkowska Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, Poland * Correspondence: [email protected]; Tel.: +48-71-320-7726 Received: 23 July 2019; Accepted: 30 August 2019; Published: 1 September 2019 Abstract: The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with sugar powder), based on their traditional and modified recipes. Modification of the yeast dough recipe consisted of replacing wheat flour (type 500) with whole-wheat flour (type 2000). Energy value and the composition of basic nutrients were assessed for every tested dish. The study was conducted on 50 people with an average age of 21.7 1.1 years, and an average body mass index of 21.2 2.0 kg/m2. The GI of the analysed ± ± food products depended on the total carbohydrate content, dietary fibre content, water content, and energy value. Modification of yeast food products by replacing wheat flour (type 500) with whole-wheat flour (type 2000) contributed to the reduction of their GI and GL values, respectively. Keywords: glycaemic index; glycaemic load; yeast dough 1. Introduction In connection with the growing number of lifestyle diseases, consumers pay increasing attention to food, not only to food that have a better taste but also to food that help maintain good health.
    [Show full text]
  • Saccharomyces Cerevisiae Var. Diastaticus and Advanced Techniques for Its Detection Aimee L
    The Devil in the Details: Saccharomyces cerevisiae var. Diastaticus and Advanced Techniques for its Detection Aimee L. Garlit, PhD Dogfish Head Craft Brewery Monday June 5, 2017 Saccharomyces cerevisiae var. Diastaticus • First described by Andrews and Gilliland in 1952 • Originally named Saccharomyces diastaticus, later re-classified as a variant of S. cerevisiae • Named for diastatic properties (ability to cleave dextrin) • Also observed to produce phenolic aromas and flavors • Similar cell morphology to Gilliland, RB. Saccharomyces diastaticus Belgian strains – a starch-fermenting yeast. J. Inst. Brew. Vol. 72. 1966. A yeast by any other name… • Not always a contaminant • Can be used intentionally for a dry Belgian ale • Use caution when using attenuative Belgian strains Diastaticus contamination can wreak havoc • Ability to ferment dextrins leads to superattenuation • If attenuation does not finish in fermenter -> exploding packages • Contaminated beer will usually be out of spec for ABV (high), AE (low) and have phenolic aromas and flavors • Impossible to blend off out- of-spec beer unless pasteurizing An ever more common issue • Several product recalls and recoveries associated with this organism • Left Hand recall – nitro Milk Stout bottles • Bell’s Winter White – discussed at CBC 2017 • Dogfish encountered in late 2016. Suspicious colonies and puzzling sequencing data • Namaste White, a Belgian witbier • Observed growth on LCSM late in propagation • Sent for sequencing and received: Let’s keep an eye on it… • Canceled harvest
    [Show full text]
  • Sensory Evaluation and Staling of Bread Produced by Mixed Starter of Saccharomyces Cerevisiae and L.Plantarum
    J. Food and Dairy Sci., Mansoura Univ., Vol. 5 (4): 221 - 233, 2014 Sensory evaluation and staling of bread produced by mixed starter of saccharomyces cerevisiae and l.plantarum Swelim, M. A. / Fardous M. Bassouny / S. A. El-Sayed / Nahla M. M. Hassan / Manal S. Ibrahim. * Botany Department, Faculty of science, Banha University. ** Agricultural Microbiology Department, Agricultural Research Center, Giza, Egypt. ***Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. ABSTRACT Impact of processed conditions and type of starter cultivars on characteristics of wheat dough bread by using mixed starter cultivars of Sacch. cerevisiae and L. plantarum was estimated. L. plantarum seemed to be more effective in combination with Sacch. cerevisiae on the dough volume. Dough produced by starter containing L. plantarum characterized with lower PH and higher total titratable acidity (TTA) and moisture content, in comparison with control treatment. Highly significant differences in aroma and crumb texture were recorded with bread produced by starter culture containing L. plantarum. The obtained results also revealed significant differences in bread firmness which reflected the staling and its rate among the tested treatments after 1, 3, 5 and 6 days during storage time at room temperature. Data also confirmed a processing technique using L. planturium mixed with Sacch.cerevisia to enhance organoleptic properties of produced bread. INTRODUCTION Cereal fermentation is one of the oldest biotechnological processes, dating back to ancient Egypt, where both beer and bread were produced by using yeasts and lactic acid bacteria (LAB), Clarke and Arendt, (2005). Starters composed of specific individual LAB, or mixed with yeasts, became available a few years ago allowing the production of a full sourdough in one- stage process.
    [Show full text]
  • AP-42, CH 9.13.4: Yeast Production
    9.13.4 Yeast Production 9.13.4.1 General1 Baker’s yeast is currently manufactured in the United States at 13 plants owned by 6 major companies. Two main types of baker’s yeast are produced, compressed (cream) yeast and dry yeast. The total U. S. production of baker’s yeast in 1989 was 223,500 megagrams (Mg) (245,000 tons). Of the total production, approximately 85 percent of the yeast is compressed (cream) yeast, and the remaining 15 percent is dry yeast. Compressed yeast is sold mainly to wholesale bakeries, and dry yeast is sold mainly to consumers for home baking needs. Compressed and dry yeasts are produced in a similar manner, but dry yeasts are developed from a different yeast strain and are dried after processing. Two types of dry yeast are produced, active dry yeast (ADY) and instant dry yeast (IDY). Instant dry yeast is produced from a faster-reacting yeast strain than that used for ADY. The main difference between ADY and IDY is that ADY has to be dissolved in warm water before usage, but IDY does not. 9.13.4.2 Process Description1 Figure 9.13.4-1 is a process flow diagram for the production of baker’s yeast. The first stage of yeast production consists of growing the yeast from the pure yeast culture in a series of fermentation vessels. The yeast is recovered from the final fermentor by using centrifugal action to concentrate the yeast solids. The yeast solids are subsequently filtered by a filter press or a rotary vacuum filter to concentrate the yeast further.
    [Show full text]
  • Phylogenetic Circumscription of Saccharomyces, Kluyveromyces
    FEMS Yeast Research 4 (2003) 233^245 www.fems-microbiology.org Phylogenetic circumscription of Saccharomyces, Kluyveromyces and other members of the Saccharomycetaceae, and the proposal of the new genera Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotorulaspora Cletus P. Kurtzman à Microbial Genomics and Bioprocessing Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, 1815 N. University Street, Peoria, IL 61604, USA Received 22 April 2003; received in revised form 23 June 2003; accepted 25 June 2003 First published online Abstract Genera currently assigned to the Saccharomycetaceae have been defined from phenotype, but this classification does not fully correspond with species groupings determined from phylogenetic analysis of gene sequences. The multigene sequence analysis of Kurtzman and Robnett [FEMS Yeast Res. 3 (2003) 417^432] resolved the family Saccharomycetaceae into 11 well-supported clades. In the present study, the taxonomy of the Saccharomyctaceae is evaluated from the perspective of the multigene sequence analysis, which has resulted in reassignment of some species among currently accepted genera, and the proposal of the following five new genera: Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotorulaspora. ß 2003 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved. Keywords: Saccharomyces; Kluyveromyces; New ascosporic yeast genera; Molecular systematics; Multigene phylogeny 1. Introduction support the maintenance of three distinct genera. Yarrow [8^10] revived the concept of three genera and separated The name Saccharomyces was proposed for bread and Torulaspora and Zygosaccharomyces from Saccharomyces, beer yeasts by Meyen in 1838 [1], but it was Reess in 1870 although species assignments were often di⁄cult.
    [Show full text]
  • Bread Baking and Yeast
    Bread Baking and Yeast Electronic mail from Dr. Shirley Fischer Arends, Washington, D.C., native of Ashley, North Dakota. Dr. Arends is author of the book, The Central Dakota Germans: Their History, Language and Culture. Everlasting Yeast. The Dakota pioneers made this with dry cubes of yeast. In the evening they cooked 2 medium size potatoes (diced) in 1 quart of water for half an hour or until very soft. The potatoes were mashed in the same cooking liquid. To this liquid in which the potatoes were mashed were added 2 tablespoons of sugar and 1 tablespoon of salt. This mixture was left in the kettle in which the potatoes had been cooked, was covered and put in a warm place. Before going to bed, the 2 dry yeast cubes were added, after which another quart of warm water could be added. The kettle was wrapped in a warm blanket and set next to the cook stove. It had to be kept warm. In the morning, 1 pint was taken out, put in a sealed jar and placed in the cellar. Dough was made with the rest of the yeast. The reserved pint of yeast was then used the next time, along with the potatoes mixture replacing the yeast cubes. Thus the step of adding yeast cubes and water were eliminated. From the new mixture another pint was saved for the next time. The pint had to be used within a week or it would get too old and would not rise. One pint plus the potato mixture was enough to make 4 loaves of bread.
    [Show full text]
  • Technology of Breadmaking VISIT OOR FCOD OCIEI:\(E SI'ie En" 'IHE 1A1EB
    Technology of Breadmaking VISIT OOR FCOD OCIEI:\(E SI'IE eN" 'IHE 1A1EB http://WJWJ . fcxxk:i.a:m e-nail crd3:s: dira:t.cr~itp3.m.uk Technology of Breadmaking Edited by STANLEY P. CAUVAIN and UNDA S. YOUNG Carnpden and Chorleywood Food Research Association Chipping Campden Gloucestershire, UK SPRINGER SCIENCE+BUSINESS MEDIA, LLC First edition 1998 © 1998 Springer Science+Business Media New York Originally published by Blackie Academic & Professional in 1998 I(f)p· Typeset in 1O/12pt Times by Cambrian Typesetters, Frimley, Surrey ISBN 978-1-4613-5922-7 ISBN 978-1-4615-2199-0 (eBook) DOI 10.1007/978-1-4615-2199-0 AH rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers. Applications for permission should be addressed to the rights manager at the London address ofthe publisher. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Catalog Card Number: 97-76696 El Printed on acid-free text paper, manufactured in accordance with ANSlINISO Z39.48-1992 (Permanence ofPaper) To Bill (T.R.) Collins An inspiration to so many Contents List of contributors xvii Preface xix 1 Bread - the product 1 STANLEY P.
    [Show full text]
  • Brewing Beer with Sourdough
    GigaYeast, Inc. Professional Grade Liquid Yeast For Brewers Brewing Beer with Sourdough October 2014 Jim Withee GigaYeast Inc. Brewing Beer with Sourdough The history of sourdough The microbiology of sourdough Brewing with sourdough Sour myth #1 “The lower the pH, the more sour it tastes” and Protonated Acid De-Protonated Acid Proton “…hydrogen ions and protonated organic acids are approximately equal in sour taste on a molar basis. “ Da Conceicao Neta ER et al. 2007 + = SOURNESS! Sour Myth #2 Sour taste is located in discreet locations of the tongue Bitter Sour Sour Salty Salty Sweet Receptors for various tastes, including sour, are distributed throughout the tongue! What is sourdough? A delicious tangy bread with a hard crust and soft chewy middle! Brewing Beer with Sourdough The history of sourdough The microbiology of sourdough Brewing with sourdough Sourdough is the first bread The first leavened breads ever made were likely sourdough Yum! Brewing Beer with Sourdough The history of sourdough The microbiology of sourdough Brewing with sourdough Sourdough is a microbial ecosystem of wild yeast and bacteria called a starter A sourdough starter is formed when yeast and bacteria from the flour, water, air and the baker inoculate a mixture of flour and water Sourdough starters can become stable over time Repeated re-use of the starter creates a stable ecosystem dominated by a small number of different species of yeast and bacteria that grow well together but keep intruding microbes at bay The sourdough microbiome The lactic acid bacteria create acetic and lactic acids to sour the bread and the yeast create CO2 and esters to leaven the bread and add character Yeast– one or more species including.
    [Show full text]