dried yeast


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yeast

 [yēst]
any of various unicellular, nucleated, usually rounded fungi that reproduce by budding; some are fermenters of carbohydrates, and a few are pathogenic for humans.
brewer's yeast Saccharomyces cerevisiae, used in brewing beer, making alcoholic liquors, and baking bread.
dried yeast dried cells of any suitable strain of Saccharomyces cerevisiae, usually a by-product of the brewing industry; used as a natural source of protein and B-complex vitamins.

dried yeast

the dry cells of a suitable strain of Saccharomyces cerevisiae; brewers' dried yeast, debittered brewers' dried yeast, or primary dried yeast are the sources of dried yeast; it contains not less than 45% of protein, and in 1 g not less than 0.3 mg of nicotinic acid, 0.04 mg riboflavin, and 0.12 mg thiamin hydrochloride; used as a dietary supplement.

dried yeast

(drīd yēst)
Cells of a suitable strain of Saccharomyces cerevisiae; brewers' dried yeast, debittered brewers' dried yeast, or primary dried yeast are the sources of dried yeast; it contains not less than 45% of protein, and in 1 g not less than 0.3 mg of nicotinic acid, 0.04 mg riboflavin, and 0.12 mg thiamin hydrochloride; used as a dietary supplement.

yeast

a general term including unicellular, nucleated, usually rounded fungi that reproduce by budding; some are fermenters of carbohydrates, and a few are pathogenic for animals. See also mastitis.

yeast artificial chromosome
cloning vectors developed for the cloning of large (200-500 kbp) DNA fragments; YAC libraries permit the cloning of large genes with their flanking regulatory sequences as well as families of contiguous genes. They are difficult to work with and have the further disadvantage that the cloned sequences are unstably retained.
brewer's yeast
Saccharomyces cerevisiae used in brewing beer, making alcoholic liquors, and baking bread. See also dried yeast (below).
dried yeast
dried cells of any suitable strain of Saccharomyces cerevisiae, usually a by-product of the brewing industry; used as a natural source of protein and B-complex vitamins.
yeast two-hybrid system
an experimental technique for identifying genes whose protein product interacts with another particular protein of interest.
References in periodicals archive ?
Ingredients and Supplies: 2 cups whole-wheat flour 2 cups whole-rye flour 2 cups whole-barley flour 1 1/8 tsp dried yeast 2 tsp salt 2 3/4 cups water Baking stone or cookie sheet Pizza peel or heavy piece of cardboard White flour for dusting formed loaf Note: Sift out larger grains for a slightly lighter loaf.
INGREDIENTS 130g strong white flour 30g malted wheat flour 130ml of warm water 50g of sourdough starter 30g dried apple 15g malted barley 5g jumbo oats 5g sunflower seeds 5g millet seeds 5g poppy seeds 5g sea salt 5g fresh yeast (or half that for dried yeast dissolved into the water) 30g walnuts Leave to rise for one hour, upside down in a proving basket or bowl.
INGREDIENTS: 4 tablespoons butter 2 teaspoons dried yeast Lard for frying Raspberry jam/jelly 4 cups plain flour 2 eggs 1 tablespoon caster/superfine sugar 1 1/2 cups warm milk METHOD: Mix the flour and sugar and divide into two basins.
INGREDIENTS (Makes approx 12) 450g strong white bread flour 1 sachet (usually 7g) of quick-action dried yeast 10g salt 400g warm milk 300g warm water 5g (1tsp) baking powder Butter for greasing and serving METHOD Put the flour into a mixing bowl, sprinkle in the yeast and the salt and thoroughly combine.
I've used dried yeast, simply because it's the easiest to find in shops, but you could use fresh yeast.
Whisk the dried yeast with the warmed milk, add the egg yolk, a knob of soft butter and whisk the mixture with the flour and baking powder to form a smooth batter.
ASPARAGUS, RICOTTA & PANCETTA PIZZA FOR THE DOUGH 250ml tepid water 1 tsp caster sugar 1 x 7g sachet easy blend dried yeast 300g strong white bread flour, plus extra for dusting 1 heaped tsp flaked sea salt 1 tbsp extra virgin olive oil for greasing FOR THE TOPPING 1 tbsp olive oil 1 clove of good hard garlic 300ml tinned chopped tomatoes Half tsp salt Half tsp sugar 200g ricotta 2 bundles of British asparagus, trimmed and cut into 4 lengthways 1 large handful of dried oregano leaves Handful of pecorino cheese Olive oil The dough: Pour the water into a bowl and stir in the sugar and yeast.
INGREDIENTS (makes 12) 250g whole milk 10g quick-action dried yeast 650g strong white flour, plus some for kneading 30g caster sugar 5g (1tsp) salt 275g unsalted butter, softened 50g sultanas 1 egg, beaten For the glaze: 40g caster sugar 20g water 4 white sugar cubes METHOD Warm the milk to 30degC in a pan and whisk in the yeast.
Dried yeast is stronger and more concentrated and keeps for up to a year, whereas fresh yeast lasts just a few days in the fridge.
INGREDIENTS 400g plain flour 150g self-raising flour Zest of 2 large lemons 2 large eggs 1tsp vanilla extract 1 /2tsp salt 100g melted butter 225ml warm milk (43[bar]C) 150g mixed fruit 50g chopped almonds 200g marzipan 1tbsp rum 50g caster sugar 1 packet dried yeast Icing sugar for dusting METHOD 1.