Wild yeasts prefer a narrower temperature zone than commercial yeast, and in general perform better at slightly lower temperatures than commercial yeast.ĭuring fermentation, food is provided to the yeast by the conversion of starches (by amylase enzymes) into sugar. It is important to note, however, that a dough temperature in this range is inappropriate although fermentation would be favored, it would occur at the expense of flavor development, which requires lower temperatures. For commercial yeast, the optimum temperature for fermentation is 86° to 95☏ or even higher. Dough temperature is crucial for yeast activity.Available oxygen is used up within a matter of minutes after dough mixing, and fermentation occurs in an anaerobic environment. Although yeast requires oxygen for its reproduction, in reality there is almost no reproduction occurring in bread dough, and the rise we see is almost entirely due to gas production during fermentation. Oxygen, obtained mostly by the mixing of the dough, enables the yeast to metabolize nutrients and to multiply.It too is hygroscopic, and once a dough contains more than 10% sugar, a decrease is noted in the rate of fermentation. Salt, being hygroscopic (attracting moisture), draws water out of the yeast cell, reducing the amount available to the yeast, and this is why there is a decrease in fermentation from the presence of salt. It is well known by bakers that salt retards the activity of yeast fermentation, due to osmotic pressure exerted on the yeast cells by the salt.
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