Yeast is an invisible single-celled microorganism, widely used in food fields such as baking, Chinese dim sum, and brewing. The fluffy and elastic dough that we usually chew in bread, steamed buns, biscuits, etc. depends on the gas-producing function of the yeast.
Microorganisms are sensitive to the environment. Changes in the concentrations of food ingredients such as sugar can affect the activity of yeast cells.
High sugar yeast has high tolerance to sugar while low-sugar yeast doesn't.
High-sugar yeast uses sugar as an energy source to produce sufficient gas. The yeast is suitable for flour products with sugar concentrations of at least 7% and still has a good fermentation capacity even at 30% sugar concentrations. Its performance is long and stable, applied to various sweet breads, sweet steamed buns, refined fermented snacks and the like.
Low-sugar yeast has excellent fermentation capacity in dough without sugar. The yeast is suitable for flour products with sugar concentrations of less than 7% with which circumstance, it has the advantages of fast fermentation speed and good taste in dough It can be applied to Baozi, steamed buns and scrolls, pies, European bread, Baguette and so on.
The development of science and technology is changing with each passing day. We can look forward to witnessing more yeast products developed to meet different needs near in the future.