HOW TO BAKE WITH YEAST ?

By: Hamed Ali Mohamed

11/11/2023 Sultanate Of Oman
 HOW TO BAKE WITH YEAST

Tabel Of Contents

• What’s Baking Yeast?...................................................................................................................................................................3

• Baking Yeast Functions & Its Commercial Production…………………………………………………………………………………………………………….3
• Baking Yeast Varaities…………………………………………………………………………………………………………………………………………………………….4
• Factors Affecting Yeast Performance………………………………………………………………………………………………………………………………………4
• What’s Compressed Yeast?..........................................................................................................................................................5
• C.Y Function & Commercial Production………………………………………………………………………………………………………………………………….5
• What’s Cream Yeast?...................................................................................................................................................................6
• Cream Yeast Function & Commercial Production……………………………………………………………………………………………………………………7
• What’s Dry Yeast?........................................................................................................................................................................8
• D.Y Function & Commercial Production………………………………………………………………………………………………………………………………….8
• Factors Affecting on Yeast Viability…………………………………………………………………………………………………………………………………………9
• What’s Osmotolerant Yeast?........................................................................................................................................................9
• Osmotolerant Yeast Function & Commercial Production……………………………………………………………………………………………………….10
• What’s the difference between different types of baking yeast?................................................................................................11
• What’s Yeast Performance Testing?.............................................................................................................................................12
• What’s DRC?................................................................................................................................................................................13
• What’s Fermentation?.................................................................................................................................................................14
• What’s Ideal Fermentation Parameters?.....................................................................................................................................15
• What’s Proofer?...........................................................................................................................................................................15
• Types Of Proofers…………………………………………………………………………………………………………………………………………………………………..16
• Proofers Capacity Calculations……………………………………………………………………………………………………………………………..………………..17

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

 HOW TO BAKE WITH YEAST

What is Yeast?
Yeast is a single-celled living organism widely used in baking, brewing, dairy making and other industries.

Saccharomyces cerevisiae can ferment and metabolize a variety of sugars under anaerobic conditions with preference for glucose,
fructose, and maltose. As a result, it produces carbon dioxide, ethanol, and other organic compounds.

In baking, the most common forms used are:

• Compressed
• Cream
• Active Dry yeast
• Instant Dry Yeast
• Osmotolerant Instant Dry Yeast (Rapid rise yeast)
• Inactive Dry

Origin

Various classes of yeasts can be found in many ecosystems and food processing environments. They can be isolated from the nectar of
flowers, skins of fruits, honey, surfaces of leaves and plants. In addition, they occur in the soil or can be found in the air.

Function

This ingredient serves many functions in bakery products: -

1. Dough rising: Carbon dioxide production, which is essential for dough rising to build bread volume and improve crumb grain and
overall texture.
2. Dough maturation and flavor development: The production of ethanol and small amounts of organic compounds, such as
ketones and aldehydes. This is responsible for mellowing the dough, as well as providing flavors and aromas to bread.

Commercial production

Bakers’ yeast comes in several different forms, including compressed, dried/granular, cream or liquid, instant, encapsulated and
frozen.

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

 HOW TO BAKE WITH YEAST
Manufacturers are developing strains that can tolerate and thrive in certain environments. Also, they can perform additional functions
that are beneficial to bakers. Here are some examples:

• Calcium propionate tolerant

• Freeze-tolerant
• Osmotolerant
• Maltase negative
• Antimicrobial
• Acrylamide-reducing
• Aromatic

Application

Yeasts are chosen based on their ability to meet the bakery’s needs, the type of bread to bake, dough system, processing conditions and
the equipment. Evaluating the suitability of this ingredient is based on:

• Gassing power
• Vitality
• Shelf-life
• Form (dry or liquid)
• Operational conditions at bakery

Forms used in bakeries:

Water Solids
Form Handling and application
content (%) content (%)

• Shelf-life: 2–3 weeks at refrigeration temperature

• Can be added directly to mixer.
Compressed 70.0 30.0 • Application: medium-sized and high-speed bakeries
• Activity: high although lower than cream yeast

• Shelf-life: 2–3 weeks under refrigeration

• Requires storage in agitated tanks. It can be pumped directly to
mixer by a bulk ingredient handling system.
Cream 85.0 15.0 • Application: high-speed bakeries, easiest and most accurate
scaling
• Activity: highest, less prone to variations in performance

• Shelf-life: 1 year under vacuum (oxygen-free) packaging

• Must be activated in warm water for 5–10 minutes before
Active dry 5.0 95.0 adding to dough.
(ADY) • Application: retail bake shops, in-store bakeries
• Activity: lowest

• Shelf-life: 1 year at vacuum packaging

Instant dry • Can be added directly to mixer without activation.
5.0 95.0 • Application: retail bake shops, medium-sized bakeries
(IDY)
• Activity: higher than ADY but lower than compressed

Yeast activity or performance is controlled by the following factors:

• pH: Yeast performs well in a pH range of 5 to 7.

• Food supply: Simple sugars in bread doughs are provided by flour, amylase activity, or added as part of formulation.
• Temperature: Yeast is most active at 104–122°F (40–50°C) and is inactivated at 140°F (60°C).
• Water content or dough hydration.
• Osmotic pressure: Salt and sugar increase osmotic pressure, which in turn slows down yeast activity.
• Time: Yeast needs sufficient time to ferment carbon sources.

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

 HOW TO BAKE WITH YEAST

What is Compressed Yeast?

Compressed yeast is a fresh cream yeast that has been drained from most of its water and compressed into small blocks. This yeast is
the most common form of commercial baker’s yeast.

• It is used in both small and high-speed bakeries.

• Thanks to its viability and vitality, compressed yeast is a cost-effective leavening agent.

Function

Compressed yeast is perhaps the second most important ingredient in bread making. Similar to other yeast forms, its major role is to
convert fermentable carbohydrates into CO2 gas and ethanol. The gas and other minor metabolites, such as organic acids, provide the
leavening effect that produces a light loaf of bread.

Compressed yeast performs the following functions in yeast-leavened baked goods:

• Dough rising
• Texture improvement
• Acidification of dough
• Flavor enhancement
• Modification of rheological properties of dough

Commercial production

Nutrition

Yeast is recognized as an excellent source of proteins, B vitamins, fiber, and many other micronutrients.

Application

Compressed yeast is mostly sold in 0.5 -1 Kg Blocks. Upon arrival at the bakery, compressed yeast is stored in dedicated rooms under
refrigeration temperatures.

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

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Considerations when using compressed yeast:

• Gassing power or vitality: gassing power is an essential parameter in any yeast spec sheet. It is defined as the amount (in mL) of
CO2 gas produced under lab conditions.
• Cell viability: percentage of live (viable) cells within a yeast population
• Moisture and total solids content
• Invertase activity (1 µmole of reducing sugar released in 5 min per mg of yeast dry matter)
• pH and phosphorus content
• Vitality after 7 days of refrigeration storage
• Glutathione content
• Refrigerated storage records.
• Production date and stock levels (it is always better to use compressed yeast as fresh as possible)
• Absence of off-flavors and off-odors

Unlike active dry yeast (ADY), compressed yeast does not require an activation or hydration step prior to usage. It is common to see
compressed yeast being replaced by cream yeast, although this situation may only be feasible in high-speed bakeries which need to meet
world class efficiency levels.

The following table summarizes some key parameters of fresh yeast:

Yeast form Conversion factor relative to other yeast forms % Moisture % Solids

Compressed 1.0 70 30

The following table summarizes the advantages and disadvantages of compressed yeast:

Advantages Disadvantages

• Cost effective yeast.

• May be prone to temperature abuse.
• High activity with fewer variations in
• Less accurate scaling / dosing than cream yeast
performance
• Manual handling of bags (may become an issue for labor health
• High flexibility
and safety)
• Ease of adjustment in case of under- or over-
• Generation of solid residues (plastic bags)
scaling

What is Creamed Yeast?

Creamed yeast is a fluid yeast that’s 80–85% water and 15–20% solids of Saccharomyces cerevisiae.

It’s unique because of its:

• High vitality and viability

• Exclusivity for large scale bakeries

Function

This type of yeast, like other yeast forms, is essential to produce fermented baked goods. It is responsible for the expansion of dough
through the production of CO2, alcohol and organic compounds which characterize the texture, volume and flavor of bread and buns.

Viability and vitality of creamed yeast

Differences in yeast performance are evident when switching from dry to creamed. This is particularly true in high-speed bread and bun
production scenarios. These require the highest level of product consistency when dealing with large quantities of dough.
Creamed yeast has superior viability and vitality compared to other yeast forms due to its lighter production process and high-water
content. Viability is defined as the percentage of live cells within a yeast population. Vitality is related to yeast activity or fermentation
performance such as gassing power, sugar uptake or the formation of heat, CO2, or ethanol.

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

 HOW TO BAKE WITH YEAST
Note: -

Conversion from one type of yeast to another is typically based on yeast solids content. However, when bakers switch to creamed yeast,
they often see an increase in product volume and experience higher fermentation rates during proofing.

Commercial production

This block diagram shows the production process:

Post-large-scale fermentation in a dedicated bioreactor, yeast cells are harvested by centrifugation followed by repeated washing to
remove residues of the growth medium.

During this process, yeast cells are concentrated into a creamy pumpable liquid of standardized activity known as “creamed yeast.” The
finished product is then transferred into refrigerated storage tanks and held at approximately 40°F (4°C) and is shipped to the bakery in
insulated tank trucks.

Application

Upon arrival, creamed yeast is stored in a sanitized, refrigerated tank or silo. After emptying the tank, the system is cleaned and sanitized
using CIP (cleaning-in-place) systems.

Cream yeast offers many advantages including:

• High activity with fewer variations in performance

• Less opportunity for temperature abuse
• Ease of handling
• Accurate scaling
• No need for bags or boxes

The use of cream yeast is only economical for high volume plants because of the high cost of the holding equipment.

When is it a good time to switch to creamed yeast?

• Large daily production volumes. Bakers should consider using creamed yeast for continuous high production speed and processing
line operating at 100 pieces of dough per minute or more.
• Compressed yeast consumption surpasses 10,000 kgs per week.
• Labor health and safety becomes an issue when handling sacks of compressed yeast.
• Manual operations in the production process need to be optimized and transport times must be reduced.
• Engineering and hygienic design policies demand a fully closed system for sensitive ingredients.

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

 HOW TO BAKE WITH YEAST

General recommendations when using creamed yeast: -

• This yeast has a shelf-life of 6 to 10 days. So, it must be stored under refrigeration and agitation. It should be treated in the same
manner as compressed yeast.
• The shipping weight of cream yeast is about 1.70 times that of an equivalent amount of compressed yeast.
• Flour water hydration must be reduced when using creamed yeast due to the creamed yeast’s high-water content. Bakers need to
make proper formula adjustments to avoid development of sticky or over-fermented doughs during makeup and proofing.

What is dry yeast?

Dry yeast is the dehydrated form of Baker’s yeast that does not require refrigeration and is characterized by long shelf life. It is used in
various baking formulations to enhance texture and provide desirable flavor.

Commercially available forms of dry yeast include:

• Instant dry yeast: added directly to the flour mix.

• Active dry yeast requires short rehydration before usage.
• Free-flowing frozen dry yeast: for frozen doughs
• Dry yeast with reducing power: available in active or deactivated form.

Function
This yeast has several important functions in baked goods:

• Dough rising : leavens dough through the production of carbon dioxide.

• Acidification: reduces pH during the production of carbon dioxide and organic acids.
• Flavor and aroma: flavor compounds are produced during fermentation, thus contribute to the characteristic flavor and aroma of
baked goods.

Commercial production

Dry yeast is commercially obtained through the following process:

• Conditioning: molasses is conditioned for its use as food for yeast propagation.
• Multiplication: yeast cells are added to molasses and placed in a series of containers.
• Maturing: yeast is stabilized by removing nitrogen and increasing the supply of molasses and temperature above 29 – 34 oC (84.2
– 93.2 oF ).
• Separation: yeast cells are separated from wort using centrifugal equipment and the cream is recovered.
• Drying: the yeast cream is dried to appropriate moisture using a vacuum drier.
• Packaging: dried yeast pellets are packaged in 125- 450 g sachets, or 5 kg packets.

Application

Viability of dry yeast can be affected by several factors, mainly:

Factor Effect Observation

Optimum fermentation occurs between 25 – At 50 oC (120oF) or higher, fermentation rate

Temperature
28 oC (778 – 82 oF) decreases due to yeast cells death.

Depending on level, it can retard or inhibit yeast

Salt For rapid fermentation, salt level should be reduced.
fermentation

At 5-10% (baker’s percentage) it increases yeast Sucrose, glucose, and fructose are rapidly fermented.
activity. While maltose ferments slowly.
Sugar
Above 10% (baker’s percentage) yeast activity For lean yeast dough, a mix of rapid and slow
decreases. fermented sugar should be used

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

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Factor Effect Observation

Optimum fermentation pH is 4-6.

Yeast provides part of the acid to accomplish the
pH Above or below this range, yeast fermentation appropriate pH.
slows.

Calcium propionate must be added at appropriate

levels.
Antimicrobial
May stop or slow fermentation Cinnamon may slow yeast fermentation, thus should
agent
be sprinkled on the dough or use microencapsulated
form.

May impart an undesirable yeasty flavor.

Yeast dosage Higher levels result in faster fermentation
Not suitable for long fermentations.

Osmotic Decreases yeast fermentation rate up to an hour or Doubling or tripling the required yeast level in rich or
pressure more in high sugar environments sweet doughs can decrease fermentation times.

Guidelines for substituting dry yeast with fresh yeast:

• For active dry yeast: use half the amount as fresh yeast.
• For instant dry yeast: multiply the amount of fresh yeast required by 0.35.

What’s Osmotolerant yeast??

Also known as Osmophilic yeast, blue yeast or high sugar tolerant yeast, Osmotolerant yeast is a strain of yeast that can withstand
higher Concentrations of sugar in dough than normal.

Osmotolerant yeasts are strains capable of surviving and growing in high osmotic concentrations. High sugar or salt concentrations can
reduce the availability of water, thus impeding regular yeast fermentation and growth. Examples of doughs that can benefit from
osmotolerant Saccharomyces cerevisiae yeast include donuts, brioche, and bread milky rolls.

Osmotolerant yeast does well in places with a places that have a high sugar content, which lets it make more air pockets when baking.

This creates a lighter, fluffier final product with increased rise and superior crust formation. and extra boost of flavor, texture, and
volume.

Osmotolerant yeast also works well for recipes such as Brioche and sweet bakery items where higher sugar concentrations are needed for
flavor and structure.

How is Osmotolerant Yeast made?

You can make osmotolerant yeast cultures by adding concentrated sugars or by increasing the amount of sugar in the dough.

Osmotolerant yeasts are also specialized strains that have been changed genetically to be able to live in places with a lot of sugar.

These specialized strains of Osmotolerant Yeast allow bakers to create delicious baked goods without worrying about their structure
collapsing from too much sweetness!

Using Osmotolerant Yeast in baking can take your next treat from good to great. With its ability to withstand higher concentrations of
sugar and its tendency to promote increased rise and superior crust formation.

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

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Commercial production
Commercial osmotolerant dry yeast is obtained through the following process:

• Conditioning: molasses is conditioned for its use as food for yeast propagation.
• Multiplication and maturing : yeast cells are added to molasses and placed in a series of containers. Nitrogen is removed and
supply of molasses is increased at 29 – 34 C (84.2 – 93.2 F ). Incremental levels (0.3 – 1.0%) of salts such as NaCl, KCl, CaCl2,
MgCl2, Na2SO4, MgSO4, and K2SO4 are added to improve yeast osmotic tolerance.
• Separation: yeast cells are separated from wort using centrifugation for cream recovery.
• Drying: the yeast cream is dried to appropriate moisture using a vacuum drier.
• Packaging: dried yeast pellets are packaged in 125- 450 g sachets, or 5 kg packets.

Function
Like regular yeast, osmotolerant yeast can perform these functions in rich doughs:

• Dough rising : leavening and production of carbon dioxide.

• Acidification: reducing pH, a result of production of carbon dioxide and organic acids.
• Flavor and aroma: flavor compounds produced during Proofing can impart characteristic flavor and aroma to baked goods.
• Dough conditioning: some fermentation products act as dough conditioners and increase dough extensibility by gluten relaxation.

Is Osmotolerant Yeast safe?

Osmotolerant yeast is generally safe to consume, as it is a natural strain of yeast. However, some Osmotolerant yeasts are created
through genetic modification, so it's important to check the label before using Osmotolerant Yeast in your baking.

Osmotolerant yeast is also heat tolerant and can withstand temperatures up to 65°C (150°F), making it an ideal choice for bakers who
want their treats to stay fresh and delicious for longer periods of time.

What is the difference between Osmotolerant Yeast and Instant Yeast?

The main difference between Osmotolerant Yeast and Instant Yeast is their ability to withstand higher concentrations of sugar.

Osmotolerant Yeast can withstand up to Four times more sugar than traditional instant yeast, making it a great choice for bakers looking
for improved flavor, structure, and volume in their baked goods. Osmotolerant Yeast also works faster than instant yeast due to its
increased tolerance of sugar.

Overall, Osmotolerant Yeast is a great baking tool that can help you make delicious treats with maximum flavor and texture!

Application
Osmotolerant yeast is commonly used in rich doughs, high sugar or salt, such as croissant, brioche and sweet breads, doughnuts, Danish
pastry. Osmophilic yeasts are commonly used in frozen doughs.

Osmotolerant yeast can perform well at:

• Sugar content above 5% and as high as 20%.

• Salt content between 2 – 2.5%.
• Low water activity systems.

Advantages of using osmotolerant yeast:

• Provides around 10 – 20% more activity in rich doughs than its non-osmotolerant counterparts.
• Provides uniform fermentation though the whole baking process.
• imparts a higher resistance to preservatives.
• Provides higher tolerance to high baking temperatures.
• Improves machinability.
• Reduces mixing time by 10-30% compared to compressed yeast.

Considerations when working with osmotolerant yeast:

• Osmotolerant yeast usage level is between 1 – 3% in baker’s percentage.

• Mix osmotolerant yeast with flour or during the initial stages of mixing.
• Avoid direct contact with ice cold water.
• Increase dough temperature around 1.5 – 2.5 C (3 – 5 F) for optimum fermentation level.

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

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Osmotolerant yeast can be substituted through the following guidelines:

• This yeast can be substituted with regular active dry yeast by increasing the usage level up to 7 – 10% of the flour weight.
• Instant dry yeast may perform similarly to osmotolerant yeast if dissolved in warm water before usage.

How to Substitute Active Dry Yeast for Instant Yeast??

Active dry yeast must be rehydrated in liquid before being added to the dough; use some of the water from the recipe to do this. Often,
you can test the yeast with a pinch of sugar as it rehydrates (proofing). If bubbles or foam form on the surface of the liquid within about
10 minutes of adding the water (110 to 115 F) and stirring your yeast is still alive.
Active dry yeast is commonly packaged in small envelopes and sold in grocery stores all over the world. It is not as concentrated as
instant yeast, so you need more active dry yeast when substituting:

1 package active dry yeast = 7 grams

To use active dry yeast instead of instant (bread machine) yeast in a recipe, multiply the amount of yeast by 1.25.

1 package instant yeast (7 grams) = 1 1/4 package active dry yeast (or almost 9 grams).

How to Substitute Instant Yeast for Active Dry Yeast ??

Instant yeast, also known as fast-rising, rapid rise, quick rise and/or bread machine yeast, is a clone of yeast with slightly different
attributes than good-old active dry yeast. It absorbs water a bit quicker so the little yeast cells can get their machinery going quickly,
enhancing the bread's rise. The dried yeast is also made into much finer particles, again hastening rehydration.
Instant yeast is usually more expensive and can be directly added to the dry ingredients without rehydrating or proofing first. Because the
dry ingredients absorb some of the heat from the lukewarm water, you can use water that is somewhat hotter, 120 to 130 F, to make your
dough unless the recipe calls for colder water (delayed rise). You can choose to proof this yeast if it is older or past its expiration date.
Use some of the liquid for the recipe to do this.

Multiply the amount of active dry yeast in the recipe by 0.75 to figure out how much instant yeast you should use.
1 package active dry yeast (9 gms) = 7 gms instant yeast

How to Substitute Dry Yeast for Fresh Yeast ??

Fresh yeast, also known as cake yeast (because it is pressed into a cake or block) or compressed yeast, is a lovely product. It enhances
baked goods with a subtle yeasty, flowery aroma that dry yeast does not. It might respond a bit quicker than active dry yeast, but the
difference is minimal. Beyond that, yeast functions in the same way, whether fresh or dried.

Fresh yeast has been grown in a nutrient broth, the broth then is removed by centrifugation, and the yeast is packed very tightly into
small squares. It has a short shelf life of a few weeks, compared to months or even years (in the freezer) for dried yeast. Fresh yeast is
more expensive than dried yeast and unavailable in many areas. It is often used in bakeries.

Because fresh yeast has moisture in it, you should use 3 times the fresh yeast in weight for the same rising ability of instant yeast and 2.5
times the amount of active dry yeast.

7 grams instant yeast = 21 grams fresh yeast.

7 grams of active dry yeast = 17.5 grams fresh yeast.

Proof the fresh yeast by crumbling it into warm water (110 F) with a pinch of sugar. Stir to dissolve. Wait 10 minutes and check for foam
building.
To use fresh yeast in a recipe, you can make a well in the center of the dry ingredients, crumble the fresh yeast into the middle, cover
with warm liquids and stir up a little of the dry ingredients into the liquids. Wait until bubbles form, then continue mixing.
You can also dissolve fresh yeast in a little of your liquid and add it to the bowl with the rest of the liquids. Proceed as usual with
kneading and proofing. Always soften or dissolve fresh yeast in liquids before mixing, or it will not distribute evenly throughout the
dough.

What is Yeast Performance Testing?

Yeast performance testing encompasses various procedures for determining the time required for dough to reach a certain volume, or the
volume of dough at a given proof time. This can be evaluated using standardized procedures.

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

 HOW TO BAKE WITH YEAST
Yeast performance tests allow bakers to:

• Adjust yeast levels in dough for optimum volume.

• Predict yeast performance during fermentation and proofing.
• Adjust proofing/fermentation conditions like temperature or humidity.
• Adjust formulation and evaluate the effects of sucrose, water, and salt on yeast activity.
• Evaluate the impact of freezing/thawing on yeast tolerance.
• Detect excessive or insufficient levels of starch damage and/or α-amylase activity.

How does it work?

Yeast performance tests assess the production of CO2 gas during the fermentation or proofing of a dough sample under standardized
formulation, temperature, and humidity conditions. The Cereals & Grains Association (AACC International) provides a method for
assessing the activity (gas production) of yeast in dough. The method determines:

• Total or cumulative gas production during a fixed time at a controlled temperature, expressed in mL, or any other equivalent unit
such as gauge pressure on a sealed container.
• Gas production rate (mL of gas evolved per minute) at standard barometric pressure.

The method is applicable to the following yeast forms:

• Compressed yeast (CY) with approximately 30% solids

• Active dry yeast (ADY) with approximately 92% solids
• Instant dry yeast (IDY) with approximately 95% solids

Formulas containing 0, 8, and 20% sugar (based on flour weight) can be used for different tests. Dough formulations must be prepared so
that equal weights of dough contain equal weights of yeast solids (0.70 g of yeast solids per 100 g of dough). The higher the sugar level,
the lower the yeast activity.

Application
The yeast performance test using the AACCI Official Method 89-01.01 below is for compressed and active dry yeasts:

• Pretreatment of yeast
o For CY: 5 min before mixing, weigh 0.01 g of compressed yeast, crumble it into a beaker and soak in distilled water at 70°F
(21°C) for yeast rehydration. See formulas in the table below.
o For ADY: Warm yeast to room temperature for at least 30 min before use. Prepare 3% sugar solution with water for yeast
rehydration (see formulas) in a beaker (rehydration water is 4–5 times the weight of yeast). Then, weigh 0.01 g of dry yeast
and add to sugar solution with initial mild hand stirring. Rehydrate at 110°F (43°C) for 10 min with sufficient stirring to
obtain a uniform suspension of yeast.
• Mixing of dough
o Weigh all dry ingredients except yeast and place into mixer bowl. Dough temperature is to be controlled at 86 ± 2°F (30 ±
1°C).
o Add yeast suspension to mixer bowl. Use the rest of water for dough hydration to rinse in yeast (see formulations). Mix
dough in a pin mixer to full development and to 86 ± 2°F (30 ± 1°C).
o Give dough 5-min bench rest while measuring temperature.
• Determination of gas production
o Any instrument for measuring pressure or volume of gas evolved during dough fermentation can be used.
o Place dough piece (of proper size) into each chamber of gas-measuring device. Permit 5-min period for temperature
equilibration. Then start gas measurement at 86 ± 2°F (30 ± 1°C). A water bath can be used to maintain constant dough
temperature.
o Measure gas evolution over 90-min period.
o Report total volume of gas (evolved after 90 min) per hour. If pressure units are used, values must be converted to volume
of gas at standard barometric pressure by using perfect gas laws.

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

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Dough formulas for compressed and active dry yeast :-

0% Sugar 8% Sugar 20% Sugar
Ingredient
CY ADY CY ADY CY ADY

Bread flour 100 100 100 100 100 100

Sugar (sucrose, refined, crystallized) – – 8 8 20 20

Nonfat dry milk – – 4 4 4 4

Shortening 3 3 3 3 3 3

Salt 2 2 2 2 2 2

Water (distilled for yeast rehydration) 25 6.25 25 6.25 25 6.25

Water, remainder 40 60 38.75 58.75 28.75 48.75

Yeast, wet weight 4.06 1.31 4.32 1.40 4.37 1.41

Or, yeast solids 1.218 1.205 1.296 1.288 1.310 1.297

Total weight of dough (Baker’s %) 174.06 172.56 185.07 183.40 187.12 185.41

Weight of yeast solids/dough, % 0.70 0.70 0.70 0.70 0.70 0.70

Instruments/equipment used for testing yeast performance.

• Risograph
• YeastForce
• Fermentograph
• Maturograph
• Rheo F4
• Gasograph

Relevant considerations

• All formulations are based on 100 g of flour. However, amounts can be scaled up or down depending on the test needs. Formulas
must always contain 0.70 g of yeast solids per 100 g of dough. This allows comparison of gassing power among different yeast
types.
• Yeast performance and baking quality: Gas production and retention by the dough are directly related to the quality of the finished
products. Loaf volume and crumb grain are dependent on yeast activity and gas retention in the gluten matrix.

What’s DRC?
DRC- DOUGH RAISING CAPACITY, When dough is made by mixing flour, yeast, sugar, and water and packed in a cylinder,
expansion takes place. The raise in dough for a particular period is indicative of its gas retaining property. This property in turn
depends on both quantity as well as the quality of protein present in flour.

Yeast both dry and compressed differs in their ability to produce carbon-di-oxide in dough. The difference in abilities is due to the
difference in activities. The activity of a yeast sample further depends on the strain, processing, and storage conditions. Dough
raising capacity of yeast determines the suitability of yeast for a satisfactory fermentation.

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

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DRC Procedure: -

1.1. Accurately weigh the following ingredients:-

Wheat flour 100g

Sugar 1.5g

Baker's yeast (compressed) 4.00 g

or or

Baker's yeast (dried) 1.00g

Water 55mL

1.2. Dissolve sugar and disperse yeast using specified amount of water.
1.3. Add to the flour and make a dough ball.
1.4. Pack the dough into a 500 mL measuring cylinder without any air bubble.
1.5. Cover the cylinder with a watch glass/petri plate and keep for 1hr at 37°C
1.6. Note the initial reading.
1.7. Note the final reading after one hour.

Observations

Dough raising capacity (B – A)/A x 100

A =Where A Height of the dough before fermentation

B = Height of the dough after one hour of fermentation

The material shall be deemed to have satisfied the test if the raise in level is at least 180% of the original for dry yeast and 210% for
compressed yeast.

Results

Calculate dough raising capacity using the above formula. Results are displayed along with the type of yeast used in the experiment.

PRECAUTIONS

• If dried yeast is used, it should be dispersed using warm water.

• Dough should be kneaded well and should be free of lumps.

• Dough to be packed in the measuring cylinder without any air bubbles.

• Cylinder should be covered so that the upper layer of the dough does not get dried.

• Reading in the measuring cylinder to be taken for the upper most raise of the dough.

What is Fermentation?
Fermentation is an anaerobic biological process that converts sugars and starches into simpler substances. In baking, it causes yeast and
bacteria to convert sugars into carbon dioxide, among other things. This is what causes the dough to rise.

Besides dough, fermentation is also used to produce:

• Dairy products, such as cheese, yogurt, kefir, kumis

• Hydrocolloids, like xanthan gum
• Organic acids, like citric acid
• Enzymes
• Chocolate and flavors
• Vitamins and antibiotics

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

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How it works ?
In bakery products, fermentation is a complex series of biological reactions that allow dough to leaven. It is carried out by strains
of Saccharomyces cerevisiae yeast, wild yeast, and lactic acid bacteria (LAB). These microorganisms start by consuming simple sugars
in the flour and are generated by amylase. This produces CO2 and other compounds, which are responsible for the unique flavor and
texture of bread.

The process starts once yeast/LAB is added to the flour and water, either as individual ingredients or preferments. It continues through
early stages of baking where the yeast/LAB is inactivated by heat. The fastest rate occurs during proofing and oven spring stages.

Fermentation stages in bread:

1. Preferment (optional step): Flour, yeast, water are fermented for a long time. This is essential for the development of unique
flavors in some breads and enhancing shelf life.
2. First fermentation: Mixing preferment with rest of dough composition. This step may last up to 8 hours in artisan breads.
3. Second fermentation: Takes place after the dough is first punched.
4. Proofing: After dough make up and can last from 1 hr to 1 day.
5. Baking: Loaves are expanded due to yeast and steam generation.

Application
Different microorganisms and fermentation types have different uses in bread dough:

Commonly Used
Type Application
Microorganisms

• Multipurpose (breadmaking, brewing,

Alcoholic fermentation / yeast winemaking)
• Saccharomyces
• High-sugar dough formulations
Reaction: • Candida
(osmotolerant yeast)
Simple sugar → Ethanol + CO2 • Torulopsis
• Leavening, flavor enhancement
• Sourdough starters (wild yeast)

Lactic fermentation / lactic acid bacteria

• Lactobacillus acidophilus
(LAB) • Sourdough starters (microflora)
• L. casei
Homofermentative reaction: • Acidification and maturation of dough
• L. plantarum
Simple sugar → Lactic acid (>90% of • Production of flavors
• L. delbrueckii
total products)

Lactic / lactic acid bacteria (LAB) • Lactobacillus

• Sourdough starters (microflora)
Heterofermentative reaction: sanfranciscensis
• Leavening and maturation of dough
Simple sugar → Lactic acid + Acetic acid • L. brevis
• Production of flavors
+ CO2 • L. Fermentum

Ideal conditions for yeast and LAB fermentation in dough:

• pH: primarily acidic to slightly acidic (4.5–6.5).

• Temperature: 95–113°F (35–45°C). At lower temperatures, fermentation slows down while higher temperatures produce
undesirable aromas and excessive acid buildup.
• Relative humidity (RH%): ideally between 50% and 90%.
• Carbon source: LAB and yeast feed on monosaccharides and disaccharides.
• Sugar level: 2.0–10.0%. Higher levels can negatively impact microbial activity due to osmotic pressure. Residual unfermented
sugars are necessary during baking for proper crust color development.
• Salt level: up to 2.5%. Higher levels exert considerable osmotic stress on yeast cells.
• Water content: Absorption levels of 50.0% or higher, based on flour weight, are optimal. Higher levels lead to
faster/uncontrollable yeast activity.
• Yeast/LAB levels: The higher the yeast/LAB level, the shorter the total fermentation time required to mature the dough.

Fermentation and clean label baking

Extended dough fermentation has been used effectively for improving dough development and enhancing bread shelf life. In this context,
this process is considered an effective alternative to traditional dough conditioners. So this provides bakers with the means to produce
clean label bakery products.

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

 HOW TO BAKE WITH YEAST

What is Proofer ?
A proofer is a piece of equipment designed to provide a specific temperature and relative humidity conditions to boost yeast activity of
the fermenting dough pieces.

Proofing equipment provides convective surface heating and conduction of heat from the dough surface to its interior. Typical proofing
conditions essential for optimum quality yeast-leavened bakery products include:

• Temperature: 95–110°F (35–43°C)

• Relative humidity: 80–85%

• Cycle time: 40–90 minutes

How does it work?

Compared to ovens and other thermal processing equipment used in bakeries, design of high-speed proofers is less complex and can be
operated at much milder conditions.

They range from manual to completely automated. Heat and humidity conditions are controlled by air conditioning systems that operate
either by steam injection or water spraying (atomized), or a combination of the two.

Steam injection proofers.

Saturated steam at low pressure, from a remote or built-in boiler, is released into the air to bring the internal proofer atmosphere to
the humidity set point (%RH) for proofing. Temperature of the moist air is controlled by heat exchangers, usually radiators.

Water spraying proofers.

Instead of using steam to increase the air moisture content, atomized water is sprayed from nozzles to maintain the dough’s moist
external surface. The humid air is also heated by heat exchangers to set the required temperature.

Conditions provided by the proofer help ensure moist dough external surface moist. Formation of dry skin is an indication of improperly
functioning/designed proofer.

Aspects of proofer design

Designing bread proofers follows standard approach to equipment design, including:

• Mass and energy balances

• Process modeling

• Process simulation

• Equipment sizing

• Equipment rating

• Equipment costing

Application
Proper proofer design, especially flow rates and capacity should be matched very closely to those of the baking oven. This helps in
preventing issues with scheduling and minimizing idle times. Proofers with considerably larger capacity than baking ovens risk wasting
capital and floor space.

Considerations for oven design:

• Product and pan dimensions (width and length)

• Pan capacity (dough pieces per pan)

• Shelf surface area required to proof a given number of pans (per shelf) at a given production rate (units/batch or units/min)

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

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• Spacing between pans

• Capacity/throughput required plus long-term business growth (units/batch or units/min)

• Hygienic design (e.g. condensate collection and drain systems, elimination of dead corns, cleanable surfaces)

• Mode of operation whether in batch (rack or cabinet proofers) or continuous modes where the dough pieces need to travel very
long distances (1,500–4,000 ft or 460–1,220 m) to maintain normal proofing times (40–70 min for most breads and rolls)

The following are useful formulas for calculating the capacity of proofing equipment:

Capacity of continuous-mode proofers follow the same logic as batch proofers; the only difference is that the baking time in continuous
equipment is controlled by the conveying speed.

Continuous proofers
Continuous proofing units are common in large-scale and high-speed bakeries. Their capital cost is considerably higher than batch-mode
proofers but they radically reduce labor cost and minimize production management issues.

They can usually provide automatic dough loading and unloading. Dough pieces travel resting on individual trays, shelves, moving racks
or conveyor systems. This mode of operation improves product uniformity as each dough piece is exposed to the same proofing
conditions throughout the travel length.

Engineering components to integrate in dough proofers design include:

• Electrical components (e.g. motors)

• Mechanical components (e.g. conveyors, gears, transmission belts, chains)

• Thermal components (e.g. source/generation of saturated steam, water atomizing systems/nozzles, steam dampers, insulation
materials to minimize heat loses)

• Pan supporting systems

• Electronics and automation systems

• Instrumentation and control devices

• General construction components (e.g. equipment walls, supports, doors, racks, shelves)

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

 HOW TO BAKE WITH YEAST

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED

 HOW TO BAKE WITH YEAST

HOW TO BAKE WITH YEAST BY: HAMED ALI MOHAMED