Difference between dry and regular yeast.

Many of us are used to seeing yeast in the form of briquettes or loose in sachets. And few people imagine that there are both dry (active and fast-acting "instant") and ordinary (most often they are pressed or live). A lot of copies are broken in various forums on the network - which is better... However, a counter question arises: is one really worse than the other? Maybe these are just different types of product? Let's look at this vital issue together.

Definition

In general, yeast is just a culture of fungi, capable of actively multiplying under certain conditions, contributing to the fermentation process, raising the dough, making baked goods better. And they differ as follows:

Dry yeast (active and fast-acting) - in appearance they resemble granules of different diameters. Obtained by drying (and other technological operations) of conventional yeast. Of course, this is not done just like that. The shelf life of such a product is easily maintained up to 1-2 years, and no refrigerator is required. And for use, you just need to pour these granules onto the surface of warm water and leave for a quarter of an hour without stirring. Then mix and get a homogeneous mass, which is added to the dough. In dry yeast there is such a variety as fast-acting or "instant". It looks like a small vermicelli. When added to dough, it rises about twice as fast. Such yeast does not need to be diluted in water, but added in a mixture with a small amount of flour.

Ordinary (pressed, live) yeast - are blocks wrapped in paper of 50, 100 grams or 1 kg. They have a uniform creamy color, and when pressed, they usually break. The packaging is not made sealed so that the yeast can "breathe". At room temperature, they are stored for no more than a day, and in the refrigerator for about 12 days. Grind and stir in warm water before use.

Comparison

Obviously, ordinary yeast cannot be stored for a long time. Even in the refrigerator, they survive no longer than 12 days, and at normal room temperature they can become useless in a day. At the same time, hermetic packaging of dry yeast makes them protected for 1-2 years. After opening the bag, you still need to put them in the refrigerator, but even then the shelf life does not decrease.

In appearance, common yeast most often comes in the form of blocks that are not wrapped in airtight containers. And dry yeast can be in the form of granules or "vermicelli".

Regarding the rate of rise of the dough, it can be said that dry yeast has certain advantages, especially if it is instant or "instant". Although sometimes there is some medical odor, it usually comes from the poor quality of the raw materials used or a violation of the application technology.

Conclusions TheDifference.ru

  1. When stored alive, you need access to air, and dry - sealed packaging.
  2. The shelf life of a live product is only a few days or a couple of weeks in the refrigerator. Dry ones can be stored for years in a bag in a closet or refrigerator.
  3. Live yeast is a briquette, and dry yeast is granules or "vermicelli".
  4. The rate of rise of the dough in dry instant yeast is much higher than in normal yeast.
  5. The quality of baked goods is on average the same, but if you use low-quality dry yeast, extraneous unpleasant odors are possible.
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