In the world of baking, yeast plays a crucial role in determining how quickly the dough rises and how good the finished product tastes. However, there are many types of yeast on the market, among which high-glucose tolerant yeast and common yeast are the two most common types. This article will delve into the differences between these two types of yeast to help you better understand their properties and uses.
1. High-sugar resistant yeast, also known as high-sugar yeast, can survive and ferment normally in a sugar environment of more than 7%. It has a relatively strong fermentation ability, especially in doughs with a high sugar content. Due to its excellent fermentation properties, high-sugar resistant yeast is widely used in making foods that require a high sugar content, such as sweet breads and desserts.
Compared with ordinary yeast, high-sugar tolerant yeast has a higher fermentation capacity and a longer shelf life. This means that under the same conditions, dough fermented with high-sugar yeast will expand faster and have a more delicate texture. In addition, yeast that is resistant to high sugar is highly tolerant and does not die easily even in high-sugar environments.
However, it is important to note that while high-sugar tolerant yeasts perform well in doughs with higher sugar content, they may not perform as well as regular yeasts in low-sugar environments. Therefore, when making foods with a lower sugar content, it may be more appropriate to choose regular yeast.
2. Common yeast.
Common yeast, also known as low-sugar yeast, is widely used in baking. It is able to ferment normally in a low sugar environment, so it is very suitable for making Chinese pastries such as steamed buns and steamed buns. Common yeast has a relatively weak fermentation ability, but it performs well in a low-sugar environment.
Compared to high-sugar tolerant yeasts, regular yeasts ferment more slowly and may not ferment well in doughs with higher sugar content. However, common yeast has a relatively long shelf life and is relatively low, so it is still widely used in home baking.
The choice between high-glycemic and common yeast should be made on a case-by-case basis. If you need to make foods such as breads, desserts, etc., which have a higher sugar content, or want to get a faster fermentation rate and a more delicate dough texture, then high-sugar tolerant yeast is a better choice. And if you need to make Chinese pastries such as steamed buns and steamed buns, or if you need to ferment dough in a low-sugar environment, then regular yeast is more suitable.
In conclusion, high-glucose tolerant yeast and regular yeast have their own advantages, and choosing the right type of yeast for different needs is the key to successful baking. By understanding their properties and uses, you'll be able to better master baking techniques and make more delicious foods.