VOLUME 3/NUMBER 2
Water Brew
Practical technology from Lallemand Inc.
Yeast Activation in a Water Brew
M OST AMERICAN wholesale bak-
eries use some kind of preferment
in their breadmaking process. In
a preferment, yeast, flour, and water are
blended together and fermented to acti-
■ USE A BREW BUFFER AND
A YEAST FOOD
Over time, yeast becomes unstable and loses
gassing power below pH 4. Brew buffers
contain buffer salts such as calcium car-
brew times are required under conditions
that inhibit yeast fermentation, such as
high levels of salt, high levels of sugar, or
low brew temperatures.
vate the yeast, better develop the dough, bonate (CaCO3) to prevent the pH of a ■ USE EXCESS SUGAR IN THE
and improve bread taste and flavor. water brew from dropping below 4. BREW
Some bakers use a water brew that Yeast foods contain yeast nutrients such Figure 1 indicates that the minimum
contains yeast, water, and sugar, but no as phosphate and ammonium ions, which amount of sugar required to fully activate
flour. Since water brews contain no flour, are required to fully activate the yeast in a the yeast in a water brew is approximately
no gluten protein conditioning takes brew. Special yeast foods designed for water 0.2 grams per gram of yeast. For optimum
place. As a result, dough development and brews contain buffer salts such as CaCO3 results however, sugar levels higher than
mix time of a final dough are hardly affect- and may also contain oxidizing agents. the minimum should be used.
ed by using a water brew. Also, bread taste Typical brew formulas contain 1 gram
and flavor are not greatly affected. ■ USE A BREW TIME OF of sugar per gram of yeast at the time
Although fermentation products like APPROXIMATELY ONE HOUR the brew is set. After one hour brew time,
ethanol and organic acids are produced in Figure 1 (reverse) shows that it takes only approximately 0.35 grams of sugar per gram
a water brew, their effect on bread taste about thirty to forty minutes to fully acti- of yeast have been consumed, leaving
and flavor is rather limited because many vate the yeast in a typical water brew. Brew approximately 0.65 grams of unfermented
taste and flavor compounds of bread have times longer than one hour reduce dough sugar per gram of yeast. The unfermented
to originate from the flour. gassing because yeast-inhibiting fermenta- sugar in the brew is not lost but is trans-
The most important reason for using a tion products such as ethanol are produced. ferred to the final dough, contributing to
water brew is to activate the yeast so its gas Yeast activation in a brew is related to its sweetness.
production is maximized and the lag sugar consumption. Sugar consumption is The extra sugar also prevents a loss of
phase, especially in high-sugar doughs, is greatly affected by brew temperature and gassing power of the yeast, which becomes
eliminated. At the same time, a fermented brew composition, so optimum brew time less stable as soon as the brew runs out of
brew suspension is a convenient way for is also affected by these parameters. As a sugar. Therefore, use of an excess amount
dosing the yeast. rule of thumb, a brew time of approximate- of sugar stabilizes the activated yeast in the
The following are ways to optimize ly one hour should be used at a brew tem- fermented brew.
yeast activity in a water brew: perature of 86°F (30°C). However, longer Continued
WATER BREW PROCESSES
Fig. 1 EFFECT OF BREW TIME ON RESIDUAL Fig. 2 RATE OF YEAST GAS PRODUCTION
SUGAR AND DOUGH GASSING FROM SUCROSE
1.2
Residual sugar (grams/g yeast)
3.5
1.0 3.0
Dough gassing (a.u.)
ml CO2/minute
dough gassing 2.5
0.8
2.0
0.6
1.5
0.4 residual sugar
1.0
0.2 0.5
0 0
0 0.5 1 1.5 2 2.5 3 0 20 40 60 80 100 120 140 160 180
Time (hours) Time (minutes)
Fermentation Activity of Yeast Yeast Activation in a
Water Brew (Continued)
N ORMAL YEAST is in a dormant or
resting state and attains its high-
est rate of gas production slowly
over time. Yeast activates in two distinct
phases: a first phase that takes about thirty
as a substrate for producing carbon dioxide
and ethanol, but high sugar levels inhibit
fermentation. At low levels (0 to 3 percent
sugar) the rate of gas production increases.
At higher levels, the rate decreases by about
■ COOL THE BREW AFTER
FERMENTATION
The stability of yeast in the fermented brew
is directly related to the availability of resid-
ual sugar. When the fermented brew runs
minutes at 86°F (30°C) and a slower second 1 percent for every percent increase in sugar out of sugar, yeast stability rapidly declines.
phase, during which protein is synthesized. concentration. The addition of 2 percent Since residual sugar in the fermented brew
Figure 2 shows the change in the rate of salt on flour results in a 25 percent decrease is consumed slowly at low temperatures,
carbon dioxide production from sugar in gas production in the final dough. The lower holding temperatures improve the
(sucrose) over time. inhibitory effect of high sugar and salt con- stability of yeast, while higher tempera-
The gassing power of yeast is affected centrations is a reversible nonspecific effect tures impair yeast stability.
by numerous factors, such as temperature, of high osmotic pressure caused by a high Cooling the fermented brew slows
pH, ethanol concentration, sugar and salt molar concentration of solutes. The sensi- yeast fermentation, and no fermentative
concentrations, type of sugar, and nutrients. tivity of yeast to the effects of high osmotic activity is lost when the chilled brew is
Temperature affects both the time re- pressures depends on the yeast strain and its held at a temperature of 45°F (7°C) for
quired to attain maximum activity and the production process. Special sugar-resistant twenty-four hours. Adding sugar to the
maximum rate of gas production. Generally, yeast is commercially available for high- chilled brew will further improve storage
the gas production rate increases about 1.5 sugar applications. stability of the fermented brew.
to 2 times for every 20°F (11°C) increase in Type of sugar has a profound effect on
temperature, up to a maximum of 100° to gas production. Bakers’ yeast ferments glu-
110°F (38° to 43°C). Yeast becomes unstable cose, fructose, and sucrose (beet sugar)
above 110°F (38°C) and rapidly inactivates rapidly and at similar rates. Sucrose is hy-
at about 125°F (52°C). drolyzed (inverted) into glucose and fruc-
pH values between 4 and 6 are optimum tose by invertase present on the cell
for bakers’ yeast to give a constant and max- surface of regular bakers’ yeast. Maltose,
imum gas production rate within this pH produced when flour enzymes hydrolyze
range. Yeast is slowly inactivated at values damaged starch, is not readily fermented Lallemand Baking Update is produced by
below pH 4 and above 6. To prevent a drop by bakers’ yeast. When no sugar has been Lallemand Inc. to provide bakers with a
in gas production, buffering salts such as added to a flour used for breadmaking, source of practical technology for solving
CaCO3 are added to water brews, which lack yeast has to adapt itself to maltose fermen- problems. You can find the latest issues
the buffering action of flour or milk powder. tation. Yeast strains differ greatly in their online at www.lallemandbaking.com.
If you have questions or comments,
Ethanol production from sugar has a ability to quickly adapt to maltose fermen-
please contact us at:
considerable effect on the rate of gas pro- tation in lean (no-sugar) doughs. Lactose
duction. Gas production rate is reduced by (milk sugar) is not fermented by regular LALLEMAND Inc.
1620 Préfontaine
about 20 percent at ethanol concentra- bakers’ yeast. Montréal, QC H1W 2N8 Canada
tions of 4 vol%. Since one gram of sugar Nutrients such as phosphate and ammo- tel: (800) 840-4047 (514) 522-2133
yields about 0.5 gram of ethanol, the rate nium salts increase the rate of gas produc- email:
[email protected]of gas production in a water brew will be tion. Commercial yeast foods contain these www.lallemand.com
reduced toward the end of fermentation. nutrients in amounts that stimulate yeast To the best of our knowledge, the information in
For this reason, the fermentation time of activity in water brews. Flour is a good Lallemand Baking Update is true and accurate. How-
ever, any recommendations or suggestions are made
water brews should be controlled. source of the nutrients, so flour brews and without warranty or guarantee.
Sugar and salt concentrations affect straight doughs are less dependent on these © 2018 Lallemand Inc.
the rate of gas production. Yeast needs sugar additions for maximum gas production.
