Project Report on Compressed Baker's Yeast [EIRI-0801]

Baker's yeast is an inseparable bakery ingredient to cause fermentation in the dough used to make bakery items. As a result of  fermentation  we get soft and fluffy bakery items. In the present era there is an increasing trend towards processed and  fast food consumption like bakery  items. While demand for bakery items is saturated in developed countries it is increasing at  a consistent pace in the developing nations with increased demand  for processed food items like pizza base, burger  buns. Yeast is a  unicellular microorganism which primarily requires sugars, water and warmth to stay alive. In addition, albumen  or nitrogenous material is also necessary for yeast  to thrive. There are hundreds of different species of yeast identified  in  nature, but the genus and species most commonly used for baking is Saccharomyces cerevisiae. The scientific name Saccharomyces cerevisiae, means 'a mold which ferments the  sugar in cereal (saccharo-mucus cerevisiae) to produce alcohol and carbon dioxide. Yeasts are usually spherical, oval or cylindrical in  shape  and a single cell of S. cerevisiae is  around  8?m  in diameter. The chemical action and growth of yeast  that  causes dough to rise then became apparent. Yeasts, bacteria, and molds are  fungi,  vegetable growths, Yeasts are commonly  egg  shaped and about 0.01 mm in diameter. The yeasts  cell contains complex organic substances  called  enzymes whose characteristic is  that they catalyze a chemical reaction.