Yeast is the driving force behind fermentation, a magical process that allows hard dough to rise and become soft bread. But how does he do it?

Let’s look at the three stages;

The first stage is fermentation. Yeast assimilates the sugars naturally present in flour (about 1.5% of its weight).

The second stage corresponds to the fermentation of the sugar in the flour called maltose. If the dough contains sugar or glucose, it is fermented directly before the maltose. In a bread like brioche, sucrose is mainly consumed by the yeast. The other unused part helps to give the product a sweet taste.

The third stage occurs during baking. Fermentation is activated by heat and ends when the temperature reaches
50 °C.

The importance of yeast for our health:

Baking yeast represents a valuable source of nutrition with minerals, vitamins and amino acids. Yeast, which has these essential elements for a healthy body, plays a crucial role in our balance.

To learn more about yeast, check out our infographic 👉