Vitamin B7 chemical structure

Dry and cake yeast are two forms of yeast used in baking.

Yeast Nutrients

Also Known As Yeast Food


What are Yeast Nutrients?

Yeast nutrients are inorganic salts that supply phosphorous or nitrogen.

Function

They are utilized to increase the rate of fermentation, increase viability, and create an overall greater quality product with ideal final product attributes.

Yeast is a living organism. And like any living organism, yeast needs fuel or energy to sustain itself. Sugar, primarily along with other yeast nutrients, provides the sustenance necessary for yeast to perform properly.

In baking, yeast is a major leavening agent. It produces carbon dioxide gas during fermentation, consequently creating the desired rise in dough leading to a light, airy crumb grain rather than a dense crumb. During the warm temperatures of fermentation, yeast eats sugars supplied in the dough and converts a portion of the sugars into alcohol and carbon dioxide. While we know that the carbon dioxide gas produces air bubbles, the alcohol produced is simply evaporated. Yeast nutrients aid the yeast in achieving the task of leavening efficiently as well as effectively. In addition, yeast utilizes sugars and accompanying yeast nutrients to create more yeast cells. Yeast cell growth enables the cycle to continue and build upon itself.

Application

Yeast nutrients were first introduced to the baking industry as a means of making up for variations in the mineral content of the water used in baked goods to ensure that an adequate amount of nutrients were available to the yeast in a readily usable form. However, during bread making, a very small amount of yeast growth occurs. The necessary nutrients required in breadmaking are supplied by the ingredients already present in the bread dough, but yeast nutrients are still present via their accompaniment within oxidizing agents as well as pH regulators.

Types/Variations

Sugar or sucrose: Turned into alcohol and carbon dioxide via yeast activity; primary
element in creating product volume and texture.

Amino acids: Yeast utilizes amino acids to build proteins, and eventually uses amino
acids to build new cells. Due to the fact that a portion of the yeast is composed of
nitrogen as an amino acid, yeast grows very well on amino acid supplements.

Phosphorous: Vital to yeast to create new DNA. If present in lacking amounts,
incomplete fermentation results due to problems in replicating new DNA.

Ammonium Sulfate: Supplements nitrogen, which comprises up to 10% of the dry
weight of the yeast cell.

Ammonium Chloride: Supplements nitrogen present in the yeast cell.

Ammonium Phosphate: Supplements nitrogen and phosphorous present in the yeast. Aids in crust firming, leavening, and controlling pH.

Biotin: The most important vitamin for yeast. Increases rate of yeast growth as well as
the overall fermentation rate. On the other hand, a lack of biotin for the yeast to utilize
leads to undergrowth of the yeast and fermentation speeds come to a hault.

Minerals: Potassium, Calcium, Magnesium. Enables cell mineral consumption in
addition to be utilized in the yeast cells structural material.