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Yeast

Yeast

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Yeast is the microorganism that, when incorporated into dough, generates carbon dioxide (CO2), allowing the dough to increase in volume. To achieve this, yeast requires sugars, which it transforms into CO2 and ethanol. While ethanol evaporates during baking, CO2 remains trapped in the dough, giving it a spongy texture, provided that the dough has the ability to retain this gas, which, in most cases, depends on the gluten network. The yeast used in baking belongs to the Saccharomyces cerevisiae genus….

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Sal en panificación
Salt in baking

Salt in baking

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Salt, along with flour, water, and yeast, is one of the fundamental components in the process of baking, and therefore, it plays essential roles in this process. The salt used in baking is the same as the one we use at home, and chemically, it is sodium chloride. In recent years, there has been increased sensitivity on the part of various governments and international organizations to the need to reduce the amount of sodium in our diet, as it leads…

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