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What causes dark brown spots on compressed yeast?

S. Coven, L. Young
"Practical recommendations for bakers and confectioners"

QUESTION:
"What are the reasons for the dark brown spots we sometimes see on pressed bakery yeast? Do these spots affect the quality of the finished product in some way?"

ANSWER:
The brown spots are the result of autolysis and represent dead yeast cells. They usually occur when the yeast is stored for too long or when the storage temperature is too high. There are no nutrients for yeast cells in the pressed yeast bar. Storage at a temperature of about 4 ° C limits the activity of cells, but in warmer conditions, oxidation processes begin to occur and cells are destroyed. This means that when using such yeast in the dough, gas evolution will be reduced.

In addition to reducing the gas-generating ability, it is possible to release the contents of damaged cells through destroyed membranes. Yeast cells contain a number of enzymes and other chemicals. The release of proteolytic enzymes and glutathione (a reducing agent) has a bad effect on the baking process, since these substances affect the structure of the gluten of the dough and weaken it. Subsequently, such a dough exhibits insufficient gas-retaining capacity, i.e., a decrease in volume and a more open porous structure is observed in the finished product. In more severe cases, the dough can become sticky and thus difficult to process.

We recommend that you avoid using damaged yeast if possible and check the operating mode and efficiency of your refrigerator.

How to store compressed yeast properly? - we read HERE

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