Yeast and Historie

Yeast is one of the most valuable products that human has discovered and used for his own benefit. Today, it is produced industrially and it can be easily supplied readily. People used to prepare their yeast at home and they would obtain baker's yeast by keeping the sugar, salt, and flour added to the chickpea at the appropriate temperature in the years when the production and distribution network was not so widespread. However, it was necessary to wait 1-2 days to obtain this yeast. In today's conditions, where time is very valuable, many individuals and company consume instant yeast as fresh or dry. Yeast is essentially a living organism. Because this organism is very small, and it is called Microorganism. This organism's name is "Saccharomyces cerevisiae", which is common in many foods, but plays a role in the spoilage of sugary foods. It is unicellular and gemmiparous . Micro-bacterial growth can be prolonged with propionate used in an acetic habitat. Louis Pasteur's fermentation studies also pioneered industrial production. After the Second World War, dry yeast began to be produced. The storage conditions of fresh yeast are very difficult a cold environment is required in order not to spoil. However, dry yeast does not need such a requirement. The first historical examples of the use of yeast can be found in the Sumerians and ancient Egyptian civilizations. Different civilizations have developed and used yeast in different styles and forms. Yeast generally consists of carbohydrates, fat, protein and water. As a mineral in its body it contains calcium, iron, potassium, phosphate, magnesium, manganese, sodium and zinc. Yeast is one of the most produced and consumed additives in the world.