{"id":18256,"date":"2019-01-04T18:06:26","date_gmt":"2019-01-04T17:06:26","guid":{"rendered":"http:\/\/41775.emsinternet.net\/?p=18256"},"modified":"2019-02-28T18:25:19","modified_gmt":"2019-02-28T17:25:19","slug":"the-composition-of-bread-bakers-yeast","status":"publish","type":"post","link":"https:\/\/lesaffre.se\/en\/the-composition-of-bread-bakers-yeast\/","title":{"rendered":"The composition of bread: Baker\u2019s yeast, a tale of the plant kingdom"},"content":{"rendered":"<p><strong>The yeast-making sector, a state-of-the-art industry, controls every process in the production of breadmaking yeast right up to drying, which enables yeast not only to be exported worldwide but also to be kept for household use. A key ingredient in breadmaking, yeast has not always been understood or mastered: we shine the spotlight on these micro-organisms forming the core business of the Lesaffre group.<\/strong><\/p>\n<h3>What exactly is yeast?<\/h3>\n<p>Baker\u2019s yeast is an agglomerate of microscopic living cells belonging to the plant kingdom. Each cell is ovoid in form and measures +\/- 6 microns\u00a0in diameter; if all the cells in a 500g loaf were placed end-to-end they would wrap around the earth\u2019s circumference! Yeast has the particular feature of being able to live with or without air and to feed on sugar:<\/p>\n<ul>\n<li>In the presence of oxygen, yeast breathes, consumes a part of these sugars, and produces water and carbon dioxide, energy; in this way it grows and multiplies (the core activity of the yeast producer).<\/li>\n<li>In the absence of oxygen, yeast consumes the available yeast and produces carbon dioxide (which helps the bread to rise) and aromatic compounds (giving bread its particular taste).<\/li>\n<\/ul>\n<h3>The role of brewer\u2019s yeast in the production of baker\u2019s yeast<\/h3>\n<p>In the time of the Egyptians and the Hebrews, yeast obtained from beer manufacturing was added to flour to make a more digestible, more aerated and more flavorsome flatbread. This technique was adopted by the Gauls, who collected the froth from beer, which comprised the yeast that had floated to the surface.<\/p>\n<p>This process fell into oblivion until 1665, when a Paris baker added brewer\u2019s yeast to his sourdough to accelerate the fermentation and improve the taste of his bread. This method would then be used until 1840 when an Austrian baker abandoned sourdough in favour of the exclusive use of yeast in the form of a liquid preparation based on water, flour and yeast called \u201cpoolish\u201d. Due to the very long fermentation time, this process was, however, confined to the production of luxury bread specialties.<\/p>\n<h3>The fermentation\u00a0process discovered by Pasteur<\/h3>\n<p>In the 17th century, the inventor of the microscope discovered the first yeast cells, without realizing that they were living organisms. In 1837, researchers confirmed that these organisms present in beer were living plants, which stimulated the production of alcohol.<\/p>\n<p>In 1860, Louis Pasteur demonstrated the fact that fermentation was initiated by these micro-organisms and by yeast in particular. Finally, it was in 1872 that an Austrian baron built the first yeast factory in France.<\/p>\n<h3>Bread arrives in the 20th century!<\/h3>\n<p>The \u201cstraight\u201d process of breadmaking developed only in the 20th century: all the ingredients required for the same batch would then be mixed all at once without prior fermentation.<br \/>\nAfter the First World War, fermentation processes exclusively based on yeast action developed rapidly: ease-of-use, reliability, no more sour flavours, fewer storage constraints and the desire to produce large amounts regularly. Bread, as we now know it, was born!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The yeast-making sector, a state-of-the-art industry, controls every process in the production of breadmaking yeast right up to drying, which enables yeast not only to be exported worldwide but also to be kept for household use. A key ingredient in breadmaking, yeast has not always&#8230;<\/p>\n","protected":false},"author":3,"featured_media":18257,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[93],"tags":[],"class_list":["post-18256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.3 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>The composition of bread: Baker\u2019s yeast, a tale of the plant kingdom &#8226; Lesaffre Nordic<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lesaffre.se\/en\/the-composition-of-bread-bakers-yeast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The composition of bread: Baker\u2019s yeast, a tale of the plant kingdom\" \/>\n<meta property=\"og:description\" content=\"The yeast-making sector, a state-of-the-art industry, controls every process in the production of breadmaking yeast right up to drying, which enables yeast not only to be exported worldwide but also to be kept for household use. A key ingredient in breadmaking, yeast has not always...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/lesaffre.se\/en\/the-composition-of-bread-bakers-yeast\/\" \/>\n<meta property=\"og:site_name\" content=\"Lesaffre Nordic\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Lesaffre-Nordic-AB-308037732561952\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-01-04T17:06:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-02-28T17:25:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/lesaffre.se\/wp-content\/uploads\/2018\/01\/news-1-bakers-yeast.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"766\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"olivier@ovm-communication.fr\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"olivier@ovm-communication.fr\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/lesaffre.se\\\/en\\\/the-composition-of-bread-bakers-yeast\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/lesaffre.se\\\/en\\\/the-composition-of-bread-bakers-yeast\\\/\"},\"author\":{\"name\":\"olivier@ovm-communication.fr\",\"@id\":\"https:\\\/\\\/lesaffre.se\\\/sv\\\/#\\\/schema\\\/person\\\/780e590c009d2c086a270c99c2647311\"},\"headline\":\"The composition of bread: Baker\u2019s yeast, a tale of the plant kingdom\",\"datePublished\":\"2019-01-04T17:06:26+00:00\",\"dateModified\":\"2019-02-28T17:25:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/lesaffre.se\\\/en\\\/the-composition-of-bread-bakers-yeast\\\/\"},\"wordCount\":508,\"publisher\":{\"@id\":\"https:\\\/\\\/lesaffre.se\\\/sv\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/lesaffre.se\\\/en\\\/the-composition-of-bread-bakers-yeast\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/lesaffre.se\\\/wp-content\\\/uploads\\\/2018\\\/01\\\/news-1-bakers-yeast.jpg\",\"articleSection\":[\"News Posts\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/lesaffre.se\\\/en\\\/the-composition-of-bread-bakers-yeast\\\/\",\"url\":\"https:\\\/\\\/lesaffre.se\\\/en\\\/the-composition-of-bread-bakers-yeast\\\/\",\"name\":\"The composition of bread: Baker\u2019s yeast, a tale of the plant kingdom &#8226; 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