Is baking yeast a source of vitamins? Discover its ingredients!

Baking yeasts are found in stores in the refrigeration department right next to butter or milk in the form of sprayed cereals or cubes. The baking yeast strain is Saccharomyces cerevisiae, which is widely used in the food and cosmetics industries. These yeasts have been used not only for baking but also for the production of various alcoholic beverages such as beer, vodka and wine. It is worth mentioning that Saccharomices cerevisiaceae is also the most widespread strain in the world in the manufacture of bioethanol (e.g. ethyl alcohol).

100 g of baking yeast provides about 106 calories, 11 g of protein, 2 g of fat and 7.4 g of carbohydrates.

Baking yeast is a treasure trove of not only valuable vitamins but also mineral ingredients that we might not expect to be present in the product! The B vitamins belong to the B vitamin complex! 100 g of yeast covers the daily needs of adults at 72% for thiamine (B1), 100% for riboflavin (B2), 60% for niacin (B3) and 30% for vitamin B6.

When I was a kid, I remember my grandmother making a yeast cake, and they said, "Never pour yeast with boiling milk because you're going to kill it, it has to be summer... yeast can't stand high temperatures... baking yeasts can withstand temperatures up to 41°C, at 42°C they stop growing and multiplying, and at higher temperatures they die.

Yeast can be prepared in two ways, depending on the purpose of its use. We can use yeast to make yeast cake, baking, pizza cake or other baking products. In this case, we will depend on the growth of the yeast, so we have to provide them with energy, an appropriate temperature and give them time to multiply, which is relatively short.