Introduction:
Yeasts are microscopically small single-cell fungi that break down carbohydrates (e.g. starch, sugar) into alcohol and CO2. The energy released in the process is used by the yeast fungi for their own metabolism. In nature, yeast is found where sugars are available as food sources (in ripe fruits, flower nectar, honeydew, etc.).
Use/Preparation:
Yeast is mainly used for baking, in wine or beer production and in the food and pharmaceutical industries. Baker's yeast has a strong leavening power and is ideal for fluffing baked goods. Yeast or yeast extract is found in many finished products such as soups, condiments, stocks and sauces.
Health:
Yeast contains abundant B vitamins, minerals and trace elements such as potassium, sodium, calcium and magnesium. Live yeast fungi have a probiotic effect and thus ensure a healthy balance of the intestinal flora.
Alternatives:
Other leavening agents such as baking powder, baking soda, baking ferment or sourdough are suitable substitutes.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 111/465 |
| Fat | 1,8 g |
| Healthy fatty acids | 0,3 g |
| Carbohydrates | 4,5 g |
| Sugar | 3,7 g |
| Protein | 15 g |
| Salt | 0,05 g |
