Yeast dies at what temperature? Influence of conditions on vital functions of yeast

Yeast is a fairly popular product, it is often used in various foods that people consume every day. Many, probably, believe that they are only in bread, buns and other similar products. However, in fact, the spectrum of their application is much wider than it seems to an ordinary person, they can be: in wine, beer, alcohol, moonshine. But with improper use of the product, namely, overheating, yeast dies. At what temperature this happens, not everyone knows.

Bread yeast

There is a sufficiently large amount of yeast, which are used for baking bread, they all differ in their structure and conditions of life. In most cases, housewives use fresh or dry yeast, but still have granular and fast acting. All of them have different effects on baking and there is a certain temperature, after exceeding which they stop working. Therefore it is extremely important to know at what temperature yeasts die so that the flour products are not spoiled.

Fresh yeast

This is the most popular kind of this bread baking product. In most cases, they are sold in small cubes of 50 or 100 g. Thanks to such yeast, baking turns out to be a perfect color and has a pleasant texture.

It is believed that such a product causes the most severe fermentation, so that the baking is lush and does not have a strong specific odor. The moisture content in these yeasts is 70%.

This product is well preserved. It is worth noting that fresh yeast can be stored in the refrigerator for up to twelve days. Storage temperature should be no higher than 10 degrees, recommended 0 ... 4 ° C.

The given yeast of good quality should be cream color, and when the product is pressed with a finger, it must break and crumble. If they are just smeared, then it's not real yeast, but just their fake.

Conditions for the life of fresh yeast

This product is a living organism, and all living things must breathe. The same goes for yeast. Packaging is given special attention, it is strictly forbidden to close them in an airtight space. When the product does not receive air, it quickly begins to deteriorate, in just a few hours it becomes unusable.

As already reported, yeast should be stored in the refrigerator at a sufficiently low temperature. But if this is not possible, then you can use a fairly good folk method: the product is sprinkled with flour or fine salt, thanks to this yeast will not spoil a couple of days, and live another 3-4 days longer.

As for the direct use of yeast, you do not need to overdo it and overheat them, because yeast is dying from high temperatures. At what temperature? The answer is quite simple - fresh yeast can not be diluted in a liquid heated to a level above 42 ° C. Otherwise, the fermentation process of the test will not be so effective, and if the temperature is greatly exceeded, then in general there will be no effect.

Granulated Yeast

This type of yeast is also designed for baking bread and other flour products, but the main difference is dehydration. During manufacturing, this product undergoes a special treatment, after which only 24% of moisture remains. Due to this, it has the form of fine granules. Many people do not know at what temperature the granular-type bread yeasts die. Everything is simple enough, in fact - it's all the same yeast, only dehydrated, so do not expose them to temperatures over 42 ° C.

However, the shelf life of this product is much longer than the previous one. The temperature regime is the same (not higher than 10 ° C), but the shelf life is increased to six weeks.

The advantage of such yeast is that they do not need to be dissolved in water or another liquid. This product can be immediately mixed with flour, which results in a uniform distribution of the product throughout the test.

Dry yeast

This product is even more dehydrated, in it there is only 8% of moisture. Recommended for the same amount of flour put much less dry yeast than conventional pressed. It should be noted that the packaging does not indicate at what temperature dry baker's yeast dry type. According to official data, this product stops its life at a temperature of more than 55 ° C.

The granules of dry yeast are very unpretentious to storage, they are already in vacuum packs. Shelf life sharply increases to two years. At the same time, they need to be taken much less than conventional pressed ones. On 100 g of ordinary live yeast will require only 30 g of dry.

It is worth mentioning separately that a sufficiently large number of people confuse this product with high-speed yeast and mix them immediately with flour, but this can not be done. This product must be spread on warm water (the recommended temperature is 30 ... 45 degrees), then wait until the bubbles appear on the surface of the liquid, basically this procedure takes 10 - 15 minutes. After that, you can knead the necessary dough. The main thing is to remember at what temperature yeasts die.

Fast-acting yeast

This type of product is the latest development of the industry. Their form is rather unusual (small vermicellins). Fast-acting yeast does not need to be diluted in water, it is better not to contact liquid, sugar and other impurities at all. This product is added directly to the dough. Therefore, the question of the temperature regime disappears by itself.

At what temperature do wine yeast die?

It should be noted that in this case, this product is very different from conventional bakeries. Wine yeast - the smallest microorganisms that feed on sugar, and the liberated alcohol is a by-product of their life.

In this case, the optimal temperature of their action is 26 ... 30 degrees, in this state they can function normally. If the temperature is 30 ... 34 degrees, they simply stop and do not produce fermentation, but if the temperature returns to normal, they again lead a full-scale vital activity. When the temperature rises, yeast dies.

Yeast in Braga

A very large number of people prefer to use moonshine instead of shop alcohol. The process itself is quite interesting, but at the same time it is quite complex, it is necessary to take into account many different factors, for example at what temperature do yeast die in the barge.

It should be noted that with the leaven the water temperature may be slightly higher than the fermentation process itself. The maximum permissible temperature is 40 degrees, if it is higher, the yeast perishes. At what temperature should braga infuse, almost every experienced driller knows, it should be of the order of 24 ... 30 degrees. Just like in wine, if the temperature is slightly higher, the process simply stops, in the case of a rise to 40 ° C or higher, the product will be spoiled, and the fermentation process itself will not be completely completed, which will seriously affect the quality of the product.

Thermophilic Yeast

Industry every year invents all new products that have a lower cost and thus have nothing to do with the natural origin of the ingredients. Thermophilic yeast is a vivid example. The technology of their manufacture has nothing natural - it is purely a chemical mixture. Therefore, answering the question about the temperature at which thermophilic yeasts die, we can say that they are the most stable and produce a fermentation process even at 95 ° C. However, they are very harmful to the human body.

At what temperature do yeast perish in bread

Through a variety of experiments, scientists have proved that when bread or other flour products are baked, the yeast is not destroyed, they remain in the product, only they are encapsulated with gluten-free capsules.

It should be noted that even at high temperatures fungi can not be completely destroyed, they are able to withstand up to 500 degrees. However, this applies only to thermophilic yeast. They also cause considerable harm to the body. In the finished product, in 1 cubic centimeter, there are more than 120 million yeast cells that survived after baking.

All of them negatively affect health, when fungi get to a person - they begin to actively develop. Due to this, active destruction of cells takes place, which leads to a fairly frequent formation of benign, and sometimes malignant tumors.

As for ordinary live yeast, the situation here is completely different. When baking flour products inside the crumb, a temperature of about 95 ... 98 degrees is formed. Conventional yeast can not stand this temperature and just die, only a small percentage of the fungus remains, which practically does not do any harm to human health.

Brewer's yeast

The optimum temperature for the life of yeast in beer is about 32 ° C. But at what temperature do beer yeast die? In this case, they are very heat resistant, they are completely destroyed when the degree in their habitat rises above the level of 38 units.

It is worth mentioning separately the fact that brewers do not insist on their product at an optimum temperature for yeast of 32 degrees. The thing is that at 32 ° C this product actively produces fermentation, due to which a very large number of complex substances appears and they have a very unpleasant smell. At the optimum temperature, a large amount of acetaldehyde is produced, due to which the beer becomes unsuitable for drinking (very sharp and unpleasant odor).

Alcohol yeast

This type of yeast is quite tenacious and has a very wide range of temperature suitable for their life. At what temperature do alcohol yeasts die, not everyone knows, it is about 50 degrees, only after overcoming this mark, alcohol production becomes impossible.

In order for this product to function properly, the temperature of its environment should be about 29 ... 30 degrees. This is considered an ideal temperature. However, they can also develop at temperatures from +5 to +38 ° C. In the range between 38 and 50 degrees yeast is still alive, but they just stop their activity, but if the degree falls - they are activated again and will perform their function. Therefore, it is extremely desirable to comply with the temperature regime, so that the quality of alcohol is not extremely low.

Conclusion

A large number of people are faced with products that would not have been produced if there were no simple microorganisms such as yeast. Therefore it is extremely important to know when yeast is dying, at what temperature they can exist, and when they simply suspend their vital activity.

In most cases, yeast for baking survives at a temperature of 42 ... 48 degrees, if this value is exceeded, they do not continue to exist. If a person makes wine, then he should know that for normal fermentation the temperature should be 26 ... 30 degrees, and when it passes beyond the 34 degree mark, the yeast perishes.

The same applies to brewer's yeast, only in this case they survive at a temperature of up to 38 degrees and are more stable.

Separately it is worth noting thermophilic yeast, they are very harmful to the human body, so it is highly desirable simply to exclude from your diet products made with the use of such an ingredient. In most cases, this product can be found in bread and bakery, which is manufactured industrially and has a very low cost compared to other products of the same category.