Formula, Dough Mixing Methods, and Keeping Qualities of a Sweet Yeast
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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. -
Alcoholic Fermentation Without Yeast Cells*
Reprinted from New Beer in an Old Bottle: Eduard Buchner and the Growth of Biochemical Knowledge, pp. 25–31, ed. A. Cornish-Bowden, Universitat de València, Spain, 1997 ALCOHOLIC FERMENTATION WITHOUT YEAST CELLS* Eduard Buchner Until now it has not been possible to separate fermenting activity from living yeast cells; the following describes a procedure that solves this problem. One thousand grams of brewer’s yeast1 that had been cleaned as a prerequisite for the preparation of compressed yeast, but to which no potato starch had been added, is carefully mixed with the same weight of quartz sand2 and 250 g Kieselguhr. It is then triturated until the mass has become moist and pliable. Now 100 g of water are added to the paste, it is wrapped in filter cloth and gradually subjected to a pressure of 400–500 atmospheres: 350 cc press juice are obtained. The residual cake is again triturated, sieved, and 100 g water are added. A further 150 cc of press juice result when the cake is again subjected to the same pressure in the hydraulic press. One kg of yeast hence yields 500 cc press juice, containing about 300 cc cell substances. Traces of turbidity are now removed by shaking the press juice with 4 g of Kieselguhr and filtering through paper with repeated refiltration of the first portions. The resulting press juice is a clear, slightly opalescent yellow liquid with a pleasant yeast odour. A single determination of the spe- cific gravity gave a value of 1.0416 (17°C). A large amount of coagu- lum separates upon boiling, so that the liquid almost completely *Preliminary Note, received 11 January. -
Fermented Foods
Chapter 6 Fermented Foods Fermentation in food processing is the process of converting carbohydrate to alcohol or organic acids using microorganisms, yeasts or bacteria-under anaerobic conditions. Fermented foods are rich in probiotic bacteria so by consuming fermented foods the health of gut microbiome and digestive system can increase and also can enhances the immune system. Sauerkraut Sauerkraut is a finely cut raw cabbage that has been fermented by lactic acid bacteria. It is made by a process of pickling called lactic acid fermentation. The cabbage is finely shredded, layered with salt and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 150C or below. The fermentation process involves three phases. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation and beginning to produce an acidic environment that favors later bacteria. The second phase starks as the acid levels becomes too high for many bacteria and Leuconostoc mesenteroides and other Leuconostoc spp. take dominance. In the third phase, various Lactobacillus species including L. brevis and L. plantarum ferment any remaining sugars, further lowering the pH. Properly cured sauerkraut is sufficiently acidic to prevent a favorable environment for the growth of Clostridium botulinum, the toxins of which cause botulism. Tempeh Tempeh is a traditional Indonesian Soy product made from fermented Soybeans. The principal step in making tempeh is the fermentation of soybeans which undergo inoculation with Rhizopus spp. mold Rhizopus oligosporus. The beans are spread into a thin layer and are allowed to ferment for 24-36 hours at a temperature around 300C. -
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. -
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. -
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. -
Sourdough for Science:Activity Overview
Sourdough For Science: Activity Overview About the Activity Humans have baked bread for over 10,000 years. All over the world, different cultures bake their own unique bread - and have for centuries - and yet we know almost nothing about the microbes that truly make a traditional sourdough bread. In this project, you will grow your own sourdough starter from scratch just by mixing flour and water. For two weeks, you will measure the height and pH of your starter to track the growth of your “microbial zoo” over time, and share your data with a scientist. By participating in a real science project, you can help us solve the mysteries of bread. Your data will be compared with data from other participants, all over the world, who have completed the same experiment. Together we can use these data to learn how different flours affect microbial growth over time - and how those microbes affect the taste and texture of bread. Here’s What You’ll Need ❏ Student Data Sheet (one per student) ❏ 6 half-pint wide-mouth jars (one per group) ❏ 6 tablespoon measuring spoons (one per group) ❏ 6 plastic spoons (to mix and scoop starter) ❏ 6 rulers (to measure the height of the starter) ❏ 6 Sharpie markers (one per group) ❏ pH paper (that will detect from 3.5-8.0 at the accuracy of at least one decimal place) ❏ 6 pH color keys (one per group) ❏ 6 different types of flour (one per group) ❏ Distilled water ❏ Paper towels ❏ Pencils for data recording ❏ Sourdough For Science Introduction video ❏ Sourdough For Science Demo video Helpful Hints ● Organize 6 starter kits to include: one wide mouth jar, one spoon, one ruler, one sharpie, one pH paper key, pH paper (15 small strips), one type of flour, and a paper towel. -
The Rise and Fall of Bread in America Amanda Benson Johnson & Wales University - Providence, [email protected]
Johnson & Wales University ScholarsArchive@JWU Academic Symposium of Undergraduate College of Arts & Sciences Scholarship Spring 2013 The Rise and Fall of Bread in America Amanda Benson Johnson & Wales University - Providence, [email protected] Follow this and additional works at: https://scholarsarchive.jwu.edu/ac_symposium Part of the Cultural History Commons, Marketing Commons, and the Other Business Commons Repository Citation Benson, Amanda, "The Rise and Fall of Bread in America" (2013). Academic Symposium of Undergraduate Scholarship. 21. https://scholarsarchive.jwu.edu/ac_symposium/21 This Research Paper is brought to you for free and open access by the College of Arts & Sciences at ScholarsArchive@JWU. It has been accepted for inclusion in Academic Symposium of Undergraduate Scholarship by an authorized administrator of ScholarsArchive@JWU. For more information, please contact [email protected]. Honors Thesis The Rise and Fall of Bread in America Amanda Benson February 20, 2013 Winter 2013 Chef Mitch Stamm Benson 2 Abstract: Over the last century bread has gone through cycles of acceptance and popularity in the United States. The pressure exerted on the American bread market by manufacturers’ advertising campaigns and various dietary trends has caused it to go through periods of acceptance and rejection. Before the industrialization of bread making, consumers held few negative views on bread and perceived it primarily as a form of sustenance. After its industrialization, the battle between the manufacturers and the neighborhood bakeries over consumers began. With manufacturers, such as Wonder Bread, trying to maximize profits and dominate the market, corporate leaders aimed to discourage consumers from purchasing from smaller bakeries. -
Vaginal Yeast Infection a Vaginal Yeast Infection Is an Infection of the Vagina, Most Commonly Due to the Fungus Candida Albicans
5285 Anthony Wayne Drive, Detroit, MI 48202 (P) 313-577-5041 | (F) 313-577-9581 health.wayne.edu Vaginal Yeast Infection A vaginal yeast infection is an infection of the vagina, most commonly due to the fungus Candida albicans. Causes, incidence, and risk factors Most women have a vaginal yeast infection at some time. Candida albicans is a common type of fungus. It is often found in small amounts in the vagina, mouth, digestive tracts, and on the skin. Usually it does not cause disease or symptoms. Candida and the many other germs that normally live in the vagina keep each other in balance. However, sometimes the number of Candida albicans increases, leading to a yeast infection. A yeast infection can happen if you are: • Taking antibiotics used to treat other types of infections. Antibiotics change the normal balance between germs in the vagina by decreasing the number of protective bacteria. • Pregnant • Obese • Have diabetes A yeast infection is not a sexually transmitted illness. However, some men will develop symptoms such as itching and a rash on the penis after having sexual contact with an infected partner. Having many vaginal yeast infections may be a sign of other health problems. Other vaginal infections and discharges can be mistaken for vaginal yeast infection. Symptoms • Pain with intercourse • Painful urination • Redness and swelling of the vulva • Vaginal and labial itching, burning • Abnormal Vaginal Discharge • Ranges from a slightly watery, white discharge to a thick, white, chunky discharge (like cottage cheese) Signs and Tests A pelvic examination will be done. It may show swelling and redness of the skin of the vulva, in the vagina, and on the cervix. -
Chemistry Project on Study of Rate of Fermentation of Juices Www
Chemistry Project on Study of Rate of Fermentation of Juices INDEX 1. Objective 2. Introduction 3. Theory 4. Experiment 1 5. Experiment 2 6. Observation 7. Result 8. Bibliography OBJECTIVE The Objective of this project is to study the rates of fermentation of the following fruit or vegetable juices. 1. Apple juice 2. Carrot juice INTRODUCTION Fermentation is the slow decomposition of complex organic compound into simpler compounds by the action of enzymes. Enzymes are complex organic compounds, generally proteins. Examples of fermentation are: souring of milk or curd, bread making, wine making and brewing. The word Fermentation has been derived from Latin (Ferver which means to ‘boil’).As during fermentation there is lot of frothing of the liquid due to the evolution of carbon dioxide, it gives the appearance as if it is boiling. Sugars like glucose and sucrose when fermented in the presence of yeast cells are converted to ethyl alcohol. During fermentation of starch, starch is first hydrolysed to maltose by the action of enzyme diastase. The enzyme diastase is obtained from germinated barley seeds. Fermentation is carried out at a temperature of 4–16 °C (40–60 °F). This is low for most kinds of fermentation, but is beneficial for cider as it leads to slower fermentation with less loss of delicate aromas. Apple based juices with cranberry also make fine ciders; and many other fruit purées or flavorings can be used, such as grape, cherry, and raspberry. The cider is ready to drink after a three month fermentation period, though more often it is matured in the vats for up to two or three years. -
Ethanol Production
Class: B.Sc. (Hons) Botany, VI Semester Paper: Industrial and Environmental Microbiology Unit 3: Microbial production of industrial products Topics: Ethanol production Dr. Preeti Rawat E-mail ID: [email protected] Assistant Professor Department of Botany Deshbandhu College Alcohol (Ethanol) Production Ethanol: • Ethanol (ethyl alcohol, EtOH) is a clear, colourless liquid with a characteristic, pleasant odour. Ethyl alcohol is the intoxicating component in beer, wine and other alcoholic beverages. • In dilute aqueous solution, it has a somewhat sweet flavor, but in more concentrated solutions it has a burning taste. • It is also being used as a biofuel in several countries across the world. • Large industrial plants are the primary sources of ethanol production, though some people have chosen to produce their own ethanol. • Ethanol production from agricultural products has been in practice for more than 100 years. Ethanol can be produced from many kinds of raw materials that contain starch, sugar or cellulose etc. • In general there are three groups of raw materials from which ethanol can be produced: 1) beet, sugar cane, sweet sorghum and fruits 2) starchy material such as corn, milo, wheat, rice, potatoes, cassava, sweet potatoes etc. 3) cellulose materials like wood, used paper, crop residues etc. • The third group of materials mostly include biomass. Recently, biomass is being considered as an important biological resource for the production of ethanol. Alcohol (Ethanol) Production Uses of Ethanol: (i) Use as a chemical feed stock : In the chemical industry, ethanol is an intermediate in many chemical processes because of its great reactivity. It is thus a very important chemical feed stock. -
Arthur Harden
A RTHUR H A R D E N The function of phosphate in alcoholic fermentation Nobel Lecture, December 12, 1929 The discovery that phosphates play an essential part in alcoholic fermentation arose of an attempt by the late Dr. Allan Macfadyen to prepare an anti-zymase by injecting Buchner’s yeast-juice into animals. As a necessary preliminary to the study of the effect of the serum of these injected animals on fermentation by yeast-juice, the action of normal serum was examined. It was thus found that this exerted a two-fold effect: in its presence the action of the proteolytic enzymes of the yeast-juice was greatly diminished, and at the same time both the rate of fermentation and the total fermentation produced were consider- ably increased. In the course of experiments made to investigate this phenom- enon, which it was thought might have been due to the protection of the enzyme of alcoholic fermentation from proteolysis by means of an anti- protease present in the serum, the effect of boiled autolysed yeast-juice was tested, it being thought that the presence of the products of proteolysis might also exert an anti-proteolytic effect. As my colleague Mr. Young, who had by this time joined me, and myselfhad fortunately decided to abandon the gravi- metric method chiefly used by Buchner in favour of a volumetric method which permitted almost continuous observations, we were at once struck by the fact that a great but temporary acceleration of the rate of fermentation and an increase in the CO, evolved proportional to the volume of boiled juice added were produced.