The composition of dry yeast, their beneficial properties for the human body. What are the contraindications to the use of this product? What recipes with their participation are popular with housewives?
Dry yeast is a free-flowing absolutely live product, which is almost 100% live microorganisms. They have a white color and a characteristic odor. They are used for baking bakery products, making kvass, and even for medical purposes. This product is included in various hair masks and therapeutic cocktails for internal use.
The composition and calorie content of dry yeast
The composition of dry yeast includes a mass of live microorganisms, which are a complex of vitamins, minerals and nutrients useful for humans. This product is made with the same ingredients as compressed yeast, except that all moisture has been removed from it.
The calorie content of dry yeast per 100 g is 325 kcal, of which
- Proteins - 40, 4 g;
- Fat - 7.6 g;
- Carbohydrates - 41, 2 g;
- Dietary fiber - 26, 9 g;
- Ash - 5, 65 g;
- Water - 5, 08 g.
The ratio of proteins, fats and carbohydrates per 100 g of the product is 1: 0, 2: 1.
Vitamins in 100 g of dry yeast
- Vitamin B1, thiamine - 10, 99 mg;
- Vitamin B2, riboflavin - 4 mg;
- Vitamin B4, choline - 32 mg;
- Vitamin B5, pantothenic acid - 13.5 mg;
- Vitamin B6, pyridoxine - 1.5 mg;
- Vitamin B9, folate - 2340 mcg;
- Vitamin B12, cobalamin - 0.07 mcg;
- Vitamin PP, NE - 40, 2 mg.
Macronutrients in 100 g of dry yeast
- Potassium, K - 955 mg;
- Calcium, Ca - 30 mg;
- Magnesium, Mg - 54 mg;
- Sodium, Na - 51 mg;
- Phosphorus, P - 637 mg.
Trace elements in 100 g of dry yeast
- Iron, Fe - 2, 17 mg;
- Manganese, Mn - 0.312 mg;
- Copper, Cu - 436 μg;
- Selenium, Se - 7, 9 μg;
- Zinc, Zn - 7, 94 mg.
1 g of free-flowing powder contains the same amount of active microorganisms as 3 g of fresh product.
On a note! Loose yeast is active and instant. From the name it is clear that some of them can be used immediately in baking, that is, instantly, while others should be pre-diluted in warm water or milk.
Useful properties of bulk yeast
The dry yeast contains a large number of live microorganisms and protein, which makes the product especially useful for humans. All substances that are in yeast are quickly and easily absorbed by the body, and their nutritional value is equal to dairy products, meat and fish. Moreover, beneficial amino acids make up about 10% of the yeast mass.
To use dry yeast for medicinal purposes, they are diluted in water, sometimes sugar and bran are added to them. This drink turns out to be vitamin and nutritious.
The benefits of dry yeast are expressed in the following properties
- They support the proper functioning of the cardiovascular system - for this, the product contains many minerals.
- They optimize the functioning of the nervous system, help to strengthen teeth and bone tissue, enrich nerve and brain cells with useful substances. This involves phosphorus, of which yeast contains more than 600 mg.
- They fight acne, dermatitis, burns, apathy, insomnia. Sometimes yeast is prescribed to treat certain skin diseases and nervous disorders because it contains a large amount of B vitamins.
- Supports the body during the fight against anemia due to the presence of iron.
- Optimizes the work of the digestive tract. Yeast is a biologically active substance that has a beneficial effect on the entire human body, it optimizes the absorption of nutrients by the walls of the stomach and intestines, and helps to get rid of gastritis and ulcers.
- They contribute to gaining muscle mass or losing weight, activating the metabolism in the body, therefore, they are equally effective both for combating extra pounds and for gaining weight.
- Replace meat for vegetarians. The product is rich in protein and is quite satisfying, but it should be consumed raw only after consulting a doctor.
- Strengthens hair, makes it soft and shiny - yeast is included in various nourishing cosmetic masks for external use.
Interesting! Loose yeast was invented due to the fact that the wet analogue quickly deteriorated. So, in order to extend the shelf life of the product, they began to dry it.
Contraindications and harm of dry yeast
After heat treatment in the oven, all living microorganisms that are in the yeast die. Therefore, any bakery delicacies that contain yeast cannot harm a person if he does not have an individual intolerance to the constituent components of this product.
Consumers suffering from the following types of diseases can experience the harm of dry yeast that has not undergone heat treatment:
- indigestion;
- various kidney pathologies;
- joint and tissue disease - gout;
Women should take a bulk product with caution, because due to yeast, they may develop thrush. At the first manifestations of this disease, you should consult a gynecologist.
How to prepare dry yeast?
There are various recipes for dry yeast - they can be obtained from fresh beer or ready-made sourdough. It will take few ingredients to create a live product, unlike patience - the entire cooking process will take several days.
Step-by-step instructions on how to make dry yeast in the home kitchen from bran and sourdough
- Buy any yeast starter from a specialty store.
- Take 100 g of this product and add 150 g each of rye flour and wheat bran to it. Stir the mixture thoroughly and liven it up with 50 g of sugar.
- Dilute the resulting porridge with purified water. Gradually pour in the liquid and stir the yeast mass. It is important that you get a thick porridge that is easy to stir with a spoon.
- Put the mixture in a warm place to infuse for 24 hours. Wrap the vessel with yeast in a terry towel. Make sure that in the room where the starter culture is infused, the air temperature does not drop below 25 ° C.
- At the end of the specified period, knock out the dough and leave it alone again. Repeat these steps several times until the mass begins to grow every 20 minutes.
- Dry the yeast - this is done in several steps. First, you need to mix the dough with food bran and grind the resulting mass into crumbs. It is more convenient to do this with your hands. Place the resulting crumb on a baking sheet in a thin layer and leave to dry for 1-2 days. You can place a baking sheet under a fan that blows warm air and it dries faster. The product is ready to use!
The resulting product can be stored in sealed packaging for several years.
To activate such bacteria, it is necessary to dilute them in warm water and make a dough out of them. To prepare one portion of the dough for baking bakery products, you will need 0.5 tbsp. yeast pellets.
Dry Yeast Recipes
Free-flowing powder can be used to prepare main courses, desserts and pastries, as well as refreshing drinks. We present to your attention a few simple recipes using dry yeast:
- Fried pies with dry yeast … Heat 1, 5 tbsp. milk to room temperature or slightly warmer. In a separate bowl, mix 3, 5 tbsp. flour with 4 tbsp. l. granulated sugar and a pack of dry yeast (12 g). Gradually pour milk into the dry mixture, stirring the resulting porridge. As a result, the dough should resemble a mixture for making pancakes - it should have the consistency of thick sour cream. Let the dough steep in a warm place for about 15 minutes. It is important that there are no drafts in the room where the dough is located. Otherwise, pies with dry yeast will turn out tight, and not fluffy. In a separate bowl, beat 2 chicken eggs, add a pinch of salt to them and pour the mixture into the present dough. After the eggs, add 3 tbsp. flour. Knead the dough, which should be moderately firm and not too clogged. If you need an additional amount of flour, feel free to add it to the dough. Now you can start sculpting pies. To do this, use any filling.
- Kvass with dry yeast … Cut 100 g of black bread into thin slices and dry it in the oven until it becomes breadcrumbs. This will take about half an hour. Pour boiling water over the prepared crackers (2 liters), cover the container with soaked bread with a napkin or towel and leave to infuse for 6 hours. Then add 80 g of granulated sugar and 4 g of dry yeast to the breadcrumbs. Again, leave the container with the future kvass to infuse warm for about 36 hours. Always make sure that the room with the starter culture is warm, otherwise microorganisms will die. Strain the finished drink through cheesecloth and store in the refrigerator.
- Dry yeast bread … Sift 2, 5 tbsp. flour and mix it with 1 bag of yeast (11 g), 1 tbsp. l. granulated sugar and two pinches of salt. Dissolve the dry mixture in warm water (250 ml). Add 2.5 tbsp to the resulting mass. l. vegetable oil. Knead the dough onto the bread and put it in a bowl, previously oiled with vegetable oil - here it should be suitable for about half an hour. When the dough peeks out of the sides of the pot, tap it and wait for it to rise again. Then place it in the buttered baking tins. Wait for the dough to rise in the tins and place in the oven for 40 minutes. After this time, the bread will be ready!
- Dry yeast pie … Mix 3 tbsp. l. flour with 50 g of sugar and 1 tbsp. l. yeast. Dissolve the dry mixture in water or milk (0.3 l). Leave the liquid in a warm place for 15 minutes. Add a pinch of salt and 1/3 tbsp to the dough. vegetable oil. Mix the ingredients thoroughly and add 0.4 kg of wheat flour to them to knead the dough. Leave the pie blank again warm for 15 minutes. When the dough has increased by about 2 times, start forming a pie out of it - you can simply give it the shape of a ball and bake it in this form without filling, or you can add fruits, for example, inside.
- Dry yeast pancakes … Dilute in 2 tbsp. warm milk 2 tsp. yeast and 50 g of sugar. Enter 1 tbsp into the liquid. flour and leave warm for half an hour. When the dough "grows up", add 2 little beaten chicken eggs to it, 2-3 tbsp. l. vegetable oil and a pinch of salt. To make the pancakes fragrant, add 1 bag of vanilla sugar to the dough. Mix all ingredients thoroughly and let sit for another 30 minutes. The dough is ready to fry!
- Dry yeast pizza … Pour 350 g of flour into a mixing bowl so that you get a slide. Make a small indentation at the top of the slide and pour 1 tbsp into it. l. sugar and a pinch of salt. Drizzle with 1 tablespoon olive oil on top. Dilute 2 tsp in warm water in parallel. dry yeast according to the instructions provided on the product packaging. Wait a few minutes for the yeast to come up and pour it over the top of the flour. Add 250 ml of water to all ingredients and knead the dough (wrinkle it for 5 minutes). Put the finished dough in a bowl and cover it with a towel - after 30 minutes it will be ready for baking. You can choose the filling for pizza to your taste.
Interesting facts about dry yeast
It is believed that yeast first appeared in the 19th century, and its name comes from the Old German language. Official statements about the significant role of the product in the preparation of dishes were recorded in 1854. It was at this time that the scientist from France L. Pasteur noted that yeast is indispensable for organizing the process of alcoholic fermentation.
Currently, humanity is actively using several types of yeast, namely wine, beer, bakery (pressed, dry, leaven).
What is the difference between dry and fresh yeast - watch the video:
Dry yeast is practically harmless to the body of a healthy person and is capable of exerting a healing effect on it. In addition, they are indispensable in cooking, especially in the making of bread and other types of baked goods. Dough on dry yeast comes out as lush and tasty as on pressed.
