This is an automatically translated article.
Yeast is an essential ingredient in many bread recipes, helping foods to ferment, making dough rise and bread as soft as pillows. While no product can completely replace yeast, these three substances are great alternatives when you don't have yeast on hand.
1. Is yeast in food safe?
Derived from a fungus called Saccharomyces cerevisiae, brewer's yeast is the most commonly used as a dietary supplement. It is also used to make beer, brewer's yeast is particularly rich in the B vitamins thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folate and biotin. B vitamins help your body convert carbohydrates, fats, and proteins into energy. Brewer's yeast is also rich in the minerals chromium and selenium. Chromium plays a role in helping the body maintain healthy blood sugar levels, while selenium plays a role in thyroid hormone production.
2. Benefits of yeast in food
Yeast in bread has the same species but different genus from brewer's yeast. Although this strain of yeast contains some nutrients, it is not particularly rich in nutrients and therefore should not be used as a supplement. Instead, it is used as a leavening agent to make dough rise. This yeast contains several trace minerals and is rich in folate. Yeast works by consuming the sugar in the dough and excreting carbon dioxide and ethanol, causing air bubbles to form in the dough. This process is called fermentation.
2.1. Nutritional Yeast Nutritional yeast is sold in a variety of forms, as powders and liquids, and it adds artificial flavor and nutritional value to your meals. Nutritional yeast contains B complex vitamins and selenium.
Men dinh dưỡng chứa vitamin B phức hợp và selen cần thiết cho cơ thể con người
3. Substitutes for Yeast
3.1. Baking powder Baking powder (English name is Baking powder) is an indispensable ingredient of a baker. It contains baking soda and an acid, usually cream of tartar.
Like yeast, baking powder acts as a leavening agent. It works in two ways:
Reacts with liquids; When moistened, the acid reacts with the baking soda to produce carbon dioxide bubbles. Reaction to heat; When heated, these air bubbles expand and cause the dough to rise. Baking powder reacts immediately upon contact with liquid and heat. So, unlike when using yeast, using baking powder doesn't take much time. So baking powder is used to make quick breads such as pancakes, tortillas, cookies and cakes. In cakes that need to be baked, you can replace the yeast with an equal amount of baking powder.
Bột nở là một loại bột có thể thay thế men trong việc chế biến các món bánh
3.2. Baking soda and acid Baking soda can be used in combination with acid to replace yeast, baking soda and acid work together to cause the same reactions as baking powder.
However, using baking soda or acid separately will not make the cake rise evenly, so it is necessary to combine them for the reaction to take place.
Examples of acids used with baking soda to mimic the same action of yeast include:
Lemon juice Buttermilk Milk and vinegar mixed in a one-to-one ratio Cream of tartar How to use Use the following: if the recipe calls for 2 teaspoons of yeast, you only need to use 1 teaspoon of baking soda and 1 teaspoon of acid.
Like when using baking powder, using baking soda and acid does not require increasing time and the leavening effects will not be as strong as yeast.
3.3. Sourdough starter (English name is Sourdough starter) contains natural yeast. It is made from flour and water and is used to make sourdough bread. Some dough is used continuously by artisan bakers for many years to create stronger flavors and soft, chewy textures. Fermentation in the dough works similarly to yeast, forming bubbles of carbon dioxide in the dough to make it rise.
Bột cái được làm từ nguyên liệu bột mì và nước giúp kết cấu bánh mềm và dai hơn
How to Make Dough To raise good quality female dough takes a minimum of 5 days, but once you have the master powder ready it is very easy to store and use. Here are the ingredients you need to prepare:
at least 2 1/2 cups (600 grams) all-purpose flour at least 2 1/2 cups (600 mL) water
Here are the steps to make the dough:
Day 1: pour 1/2 cup (120 grams) of flour and 1/2 cup (120 mL) of water in a large glass jar and cover with cling film products or clean kitchen towels. Store at room temperature.
Day 2: Pour into the glass jar in step 1 add 1/2 cup (120 grams) of powder and 1/2 cup (120mL) of water and stir well. Cover lightly and leave at room temperature. By the end of day 2, you should see bubbles forming, which means the yeast is developing and the dough is fermenting.
3rd day: Repeat the same steps as day 2. The mixture will smell of yeast and have lots of bubbles.
4th day: Repeat the same steps as day 2. You will notice more bubbles, stronger and more acidic smell, and yeast growth.
5th day: Repeat the same steps as 2nd day. Your dough should have a yeasty smell and lots of bubbles. And now, the master powder is ready to use.
To maintain the dough after the 5th day, please store it in an airtight container and keep it in the refrigerator. Use or discard half of the female dough each week and feed the female with 1/2 cup (120 grams) of flour and 1/2 cup (120mL) of water.
Note, if it's dirty, throw it away because it's easy to change color or smell at this time.
You should consult a nutritionist about the diet and how to adapt the diet according to each disease, nutritionists can have useful methods and advice. If you have a reasonable diet, combined with exercise and sports and take medicine as prescribed by your doctor to maintain a good health.
Customers can directly go to Vinmec Health system nationwide to visit or contact the hotline here for support.
Translation source: healthline.com
