Composition of compressed yeast, their beneficial properties and harm to the human body. What recipes with their participation are most popular among culinary specialists?
Fresh or compressed yeast is a completely live product, consisting of various microorganisms. It is made in the form of briquettes. Used for kneading lush dough for bread, rolls and other types of baked goods. This type of yeast is indispensable for making kvass and other refreshing drinks. The product has a lot of useful properties, but some categories of consumers should refrain from using it.
Composition and calorie content of pressed yeast
The state has developed GOST compressed yeast. They are obtained by fermenting certain types of mushrooms, which are found in raisins, hops, whey and more. Such a product is considered to be low in calories and very useful. It is rich in organic iron, protein, and vitamins.
The calorie content of pressed yeast per 100 g is 109 kcal, of which:
- Proteins - 12.7 g;
- Fat - 2, 7 g;
- Carbohydrates - 8, 5 g;
- Dietary fiber - 0 g;
- Water - 74 g.
The ratio of proteins, fats and carbohydrates: 1: 0, 2: 0, 7. Energy ratio (b / w / y): 47%: 22%: 31%.
Vitamins per 100 g of compressed yeast:
- Vitamin B1, thiamine - 0.6 mg;
- Vitamin B2, riboflavin - 0.68 mg;
- Vitamin B5, pantothenic acid - 4.2 mg;
- Vitamin B6, pyridoxine - 0.58 mg;
- Vitamin B9, folate - 550 mcg;
- Vitamin E, tocopherol - 0.8 mg;
- Vitamin H, biotin - 30 mcg;
- Vitamin PP, NE - 14.3 mg.
Macronutrients in 100 g of product:
- Potassium, K - 590 mg;
- Calcium, Ca - 27 mg;
- Magnesium, Mg - 51 mg;
- Sodium, Na - 21 mg;
- Phosphorus, P - 400 mg;
- Chlorine, Cl - 5 mg.
Microelements in 100 g of compressed yeast:
- Iron, Fe - 3.2 mg;
- Iodine, I - 4 μg;
- Manganese, Mn - 4.3 mg;
- Copper, Cu - 320 μg;
- Molybdenum, Mo - 8 μg;
- Zinc, Zn - 1, 23 mg.
On a note! 1 teaspoon contains 5 g of compressed yeast, and 1 tablespoon contains 18 g.
The beneficial properties of fresh yeast
The benefits of pressed yeast for the human body are beyond doubt, because the product is rich in biologically active microorganisms and vitamins. Yeast is actively used in folk medicine. It is believed that their use can lower the level of cholesterol in the blood, relieve a person from problems with the gastrointestinal tract and neuritis.
Pressed yeast is actively used in modern cosmetology. They are part of nourishing and health-improving hair masks. It is believed that after this therapy, the hair becomes lush and shiny.
Scientists identify the following main beneficial properties of pressed yeast:
- Normalization of the digestive tract … It is carried out by maintaining the correct intestinal microflora. Due to this, the intestines absorb more nutrients from food. Milk fresh yeast is often prescribed to people as an integral part of the treatment of ulcers, colitis or gastritis.
- Fight against anemia, excess weight … Yeast mixed with bran helps cleanse the intestines, quickly saturates the body, and therefore is indispensable for a low-calorie diet. The fresh product contains a lot of biologically active substances that have a beneficial effect on the human body with anemia.
- Improving the condition of the skin … Yeast is actively used by dermatologists to treat acne, boils and other skin diseases.
Interesting! One yeast briquette contains at least 70% moisture.
Contraindications and harm of pressed yeast
Regardless of the composition of the pressed yeast, their uncontrolled use can provoke the development of thrush in the female body. Therefore, before starting such therapy, you should consult with a gastroenterologist or gynecologist.
It is contraindicated to start self-medication with a set of live microorganisms for people with gout, indigestion, kidney and endocrine system pathologies.
The harm of pressed yeast is obvious for people with individual intolerance to the constituent components of the product.
Note to the hostess! Compressed yeast has a short shelf life and deteriorates quickly. To distinguish a fresh product from a lost one, it is necessary to assess its appearance: the color of fresh yeast is pinkish-cream, their consistency is quite elastic, while they can crumble.
How to make fresh yeast?
You can buy pressed yeast at any grocery store. However, many chefs prefer to make this product themselves. Making yeast at home requires a minimum of ingredients and free time. Their consistency will differ from the product that is sold in the store, however, the quality characteristics and useful properties will coincide with the analogue of the factory production.
Step-by-step instructions on how to make compressed yeast from beer:
- Dilute 1 tbsp. wheat flour with 1 tbsp. warm water. Leave the mass to infuse in a warm place for 6 hours.
- Add 1 tbsp to the flour. beer, 1 tbsp. l. sugar and stir. Infuse the yeast until tender.
- Press the finished mass and leave to store in the refrigerator until requested.
Fresh yeast does not always have to be compressed. They can be liquid and used as a leaven. This homemade yeast can be made from malt. To do this, follow a simple procedure:
- Buy malt from the store or make your own. It is made from grain that is left warm and humid to germinate. Then the grain is dried and ground. The malt is ready!
- Combine and stir 1 tbsp. wheat flour, 0.5 tbsp. sugar and 3 tbsp. malt.
- Add 5 tbsp to the dry mixture. water.
- Cook the mushy mass over low heat for about one hour.
- Pour the warm, sticky mass into bottles and lightly cover with corks.
- Leave the yeast in a warm place for a day.
- Move the bottles to a cold storage area.
To make bread from such yeast, you must use them in the following proportion: 1/4 tbsp. yeast mass per 1 kg. flour.
Another recipe on how to make compressed yeast, but from a completely different product - from raisins:
- Remove impurities from 200 g of raisins and rinse.
- Place it in a wide-necked bottle and fill it with warm liquid with a little sugar added (1-2 pinches).
- Tie the neck of the vessel with 4 layers of gauze.
- Place the bottle in a dark place for five days.
- After the expiration date, the yeast will begin to ferment and will be ready to use. Tap them (that is, separate from the bulk) and store in a cool place.
Every chef should know how to breed compressed yeast. This should be done in warm water, but not too hot, otherwise beneficial microorganisms will simply cook. The water should be sweetened with a few grams of sugar.
Pressed Yeast Recipes
Compressed yeast drinks or doughs always have a special flavor. The baked goods are airy and soft. That is why every housewife should know several recipes for preparing delicious dishes using this product:
- Pressed yeast pancakes … Dissolve 25 g of pressed yeast in 2 tbsp. warm water (but not too hot). Add 500 g of wheat flour to the water and stir. Leave the resulting mass warm for 1 hour. Once the dough is right, add 2 tbsp. l. sugar, 4 tbsp. l. vegetable oil and a pinch of salt. Stir the dough thoroughly and wait for it to rise again, this will happen quickly - after about 15 minutes. Do not be surprised when you see that the dough came out viscous - this is provided for by the recipe. Put it in a hot skillet and fry the pancakes in a little vegetable oil. Try not to stir or crush the dough so that the pancakes come out as fluffy as possible.
- Kvass with pressed yeast … To prepare this drink, you will need black bread. Cut the crusts into slices - the bulk of the crumb should not be used. Dry the bread in the oven. The harder you fry the crusts, the richer the color of the finished kvass will be. Pour 150 g of crackers into a three-liter bottle, add 4 tbsp. l. granulated sugar. Pour the resulting mass with boiling water so as to fill 3/4 of the glass vessel. Wait for the leaven to cool down to 35 degrees. You can make the starter in the evening and leave it to infuse overnight, wrapping the bottle in a warm towel. When the water has cooled to the desired temperature, add 15 g of fresh yeast, previously diluted in 0.5 tbsp. warm water. Leave the bottle to ferment in a warm corner, covering it with gauze. After about a day, fermentation will end. Remove the crackers from the container and pour out the water. A sediment should remain at the bottom of the jar - it is called sourdough. It should be transferred to a clean three-liter jar, add 150 g of fresh black bread crumbs and 1/3 tbsp. Sahara. Pour the ingredients with boiled warm water and leave to ferment. In 24 hours the kvass will be ready for consumption! Before taking kvass, it should be filtered, poured into clean bottles and cooled in the refrigerator.
- Compressed yeast pies … Dissolve 30 g of fresh yeast in 1 tbsp. warm milk. Add 1 tsp of sugar to them. Sift 0.5 kg of flour into a wide container with low sides. Make a depression in the flour slide and pour the yeast and water into it. Leave the flour in this position for 5 minutes. During this time, a kind of cap and bubbles should appear on the surface of the water. Whisk 2 eggs with 2 pinches of salt at this time. Add 3 tbsp to them. l. vegetable oil. Combine the eggs with flour and knead the dough out of it. When kneading, beat the dough on the table - this will make it softer, air will come out of the flour, and the structure will become as homogeneous as possible. Shape your dough into a ball and leave it at rest for 5-10 minutes. After that, sculpt pies with your favorite filling.
- Compressed yeast bread … Mix until smooth, 25 g fresh yeast, 2 tbsp. l. granulated sugar and 2 tsp. water. Add to the resulting mass 0.5 liters of warm water and 4 tbsp. flour. Mix everything thoroughly. Pour another 1 tbsp into the rare dough. flour, 3 tbsp. l. sunflower oil and 1 tsp. salt. Knead the hard dough (if you need flour for this, feel free to add it in the required amount). Leave the finished dough to rise in a warm place. When it grows up, you will have to knead it one more time and arrange it in the tins for baking bread. Pre-grease the molds with vegetable oil.
Good to know! Natural compressed yeast should be stored in the refrigerator for no more than 14 days. To extend the shelf life, place them in the freezer. They can stay here for 2-3 months.
Interesting facts about fresh yeast
How to use compressed yeast in cooking, man became aware of about 8,000 years ago. The first mentions of the product were found in the territory of Ancient Egypt. The descriptions and characteristics were quite detailed, the authors focused on the beneficial properties of the product.
Yeast was officially discovered by microbiologist Pasteur in the 19th century.
Currently, new recipes for pressed yeast are regularly created in the world - at the moment more than 1, 5 thousand of their varieties are known. Despite such a wide species diversity, most people around the world are accustomed to using only a few types of this product, including yeast:
- for baking bread;
- for live beer;
- for wine;
- for milk.
By the way, wine yeast can be found in the natural environment - for example, it is they that form a bloom on grapes that have not yet been plucked from the vine.
It is not recommended to use pressed baker's yeast in its pure form. Otherwise, they can significantly impair the functioning of the human digestive system and even change the composition of the blood.
How to use compressed yeast - watch the video:
Fresh yeast can be consumed raw or used in cooking. In most cases, they are beneficial to human health. However, before taking a raw product, you should consult a specialist about this.
