Yeast is a fairly popular product; it is often used in various foods that people consume every day. Many probably believe that they are found only in bread, rolls and other similar products. However, in fact, the spectrum of their use 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 when overheating, the yeast dies. At what temperature this happens, not everyone knows.
Bread yeast
There is a fairly large amount of yeast that is used for baking bread, all of them differ in their structure and living conditions. In most cases, housewives use fresh or dry yeast, but there is still granular and quick-acting. All of them have a different effect on baking and there is a certain temperature, after exceeding which they stop working. Therefore, it is extremely important to know at what temperature the yeast dies so that the flour products are not spoiled.
Fresh yeast
This is the most popular type of product for baking bread. In most cases, they are sold in small cubes of 50 or 100 g. Thanks to such yeast, the baked goods are obtained in a perfect color and have a pleasant texture.
It is believed that such a product causes the strongest fermentation, so that the baking is magnificent and does not have a strong specific smell. The moisture content of this yeast 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 not be higher than 10 degrees, recommended 0 ... 4 ° C.
These yeast must be of good quality cream color, and when you press the product with your finger, it should break and crumble. If they are simply smeared, then this is not real yeast, but simply their fake.
Vital conditions of fresh yeast
This product is a living organism, and all living things must breathe. The same goes for yeast. Particular attention is paid to packaging, it is strictly forbidden to close them in an airtight space. When air does not enter the product, then it starts to deteriorate quickly enough, in just a few hours it becomes unusable.
As previously 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: sprinkle the product with flour or small salt, thanks to this, the yeast will not deteriorate in a couple of days, but will live another 3-4 days longer.
As for the direct use of yeast, here you need not to overdo it and not to overheat them, because the yeast dies from high temperatures. At what temperature? The answer is quite simple - fresh yeast cannot be diluted in a liquid heated to a mark above 42 ° C. Otherwise, the dough fermentation process will not be so effective, and if the temperature is much higher, then there will be no effect at all.
Granular yeast
This type of yeast is also intended for baking bread and other flour products, but their main difference is dehydration. In the manufacture of this product undergoes special processing, after which only 24% of moisture remains. Due to this, it has the form of small granules. Many do not know at what temperature granular type yeast dies. Everything is quite simple, in fact - it’s all the same yeast, only dehydrated, so you should not expose them to a temperature of more than 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 it does not need to be dissolved in water or another liquid. This product can be mixed immediately with flour, which results in a uniform distribution of the product throughout the dough.
Dry yeast
This product is even more dehydrated, only 8% of moisture remains in it. It is recommended to put much less dry yeast on the same amount of flour than conventional pressed yeast. It is worth noting that the packaging does not indicate at what temperature dry baker's yeast dies. According to official data, such a product ceases to function at temperatures above 55 ° C.
Granules of dry yeast are very unpretentious for storage, they are already in vacuum packaging. Shelf life increases dramatically to two years. At the same time, they need to be taken much less than conventional pressed ones. For 100 g of ordinary live yeast, only 30 g of dry yeast is required.
It should be noted separately that a fairly large number of people confuse this product with high-speed yeast and mix them immediately with flour, but this should not be done. This product must be scattered on warm water (the recommended temperature is 30 ... 45 degrees), then wait until 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 the yeast dies.
Fast yeast
This type of product is the latest development of the industry. Their shape is quite unusual (small vermicelli). High-speed yeast does not need to be bred in water, it is better not to contact with liquid, sugar or other impurities at all. This product is added directly to the dough. Therefore, the question of the temperature regime disappears on its own.
At what temperature do wine yeast die
It is worth noting that in this case this product is very different from ordinary bakery products. Wine yeast is the smallest microorganism that feeds on sugar, and the excreted alcohol is a by-product of their vital functions.
In this case, the optimum temperature of their action is 26 ... 30 degrees, in this state they can function normally. If the temperature is 30 ... 34 degrees, then they simply stop and do not produce fermentation, but if the temperature returns to normal, they again lead a full life activity. When the temperature still rises, the yeast dies.
Yeast in Braga
A very large number of people prefer to use moonshine instead of store alcohol. The process itself is quite interesting, but at the same time quite complicated, it is necessary to take into account many different factors, for example, at what temperature the yeast in the brew dies.
It is worth noting that when leavening, the water temperature may be slightly higher than the fermentation process itself. The maximum allowable temperature is 40 degrees, if it is higher, the yeast dies. At what temperature the mash should be infused, almost every experienced cooker knows, it should be about 24 ... 30 degrees. In approximately the same way as in wine, if the temperature is slightly higher, the process simply stops, if it rises to 40 ° C or higher, the product will be spoiled and the fermentation process will not be completely completed, which will seriously affect the quality of the product.
Thermophilic yeast
Every year the industry invents new products that have a lower cost and at the same time have nothing to do with the natural origin of the ingredients. Thermophilic yeast is a prime example. The technology of their manufacture has nothing natural - it is a purely chemical mixture. Therefore, answering the question of at what temperature thermophilic yeast dies, 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 die in bread
Through many 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 overgrown with gluten capsules.
It is worth noting that even at high temperatures, fungi cannot be completely destroyed, they can withstand up to 500 degrees. However, this applies only to thermophilic yeast. They also cause quite a lot of damage to the body. In the finished product, in 1 cubic centimeter of it, there are more than 120 million yeast cells that survived after baking.
All of them negatively affect health, when fungi enter a person - they begin to actively develop. Due to which there is an active destruction of cells, 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. Ordinary yeast does not withstand this temperature and simply dies, only a small percentage of the fungus remains, which practically does no harm to human health.
Brewer's yeast
The optimum temperature for the vital activity of yeast in beer is approximately 32 ° C. But at what temperature does brewer's yeast die? In this case, they are very non-heat-resistant, they are completely destroyed when the degree in their habitat rises above the mark of 38 units.
It should be noted separately that the brewers do not insist on their product at an optimum temperature for yeast at 32 degrees. The thing is that at 32 ° C this product actively produces fermentation, due to which a very large number of complex substances appear, and they have a very unpleasant odor. At the optimum temperature, a large amount of acetaldehyde is produced, due to which the beer becomes unsuitable for drinking (a very pungent and unpleasant odor).
Alcohol yeast
This type of yeast is quite tenacious and has a very wide temperature range, suitable for their vital functions. At what temperature alcohol yeast dies, not everyone knows, it is about 50 degrees, only after overcoming this mark the production of alcohol becomes impossible.
In order for this product to function normally, the temperature of its environment should be about 29 ... 30 degrees. This is considered the ideal temperature. However, they can also develop at temperatures from +5 to +38 ° C. In the range between 38 and 50 degrees, the yeast is still alive, but they just stop their activity, if the degree drops, they will activate again and will fulfill their function. Therefore, it is highly desirable to observe the temperature regime so that the quality of the alcohol is not extremely low.
Conclusion
A large number of people come across products that would not have been made if simple microorganisms such as yeast did not exist. Therefore, it is extremely important to know when the yeast dies, at what temperature they can exist, and when they simply suspend their activity.
In most cases, baking yeast survives at a temperature of 42 ... 48 degrees, when this indicator 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 goes beyond the mark of 34 degrees, then the yeast dies.
The same applies to brewer's yeast, only in this case they survive at temperatures 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 to simply exclude products made using this ingredient from your diet. In most cases, this product can be found in bread and pastries, which are manufactured industrially and have a very low cost compared to other products of the same category.