dried yeast


Also found in: Dictionary, Thesaurus, Encyclopedia.

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.
References in periodicals archive ?
Experimental diets consisted of four levels of soybean meal (51.0% of CP) replaced with dried yeast from sugar cane (45.5% of CP) in the following proportions: 0, 33, 67 and 100% on a dry matter (DM) basis, with corresponding yeast levels of 0.0, 5.2, 10.3 and 15.5% in the total diets, and 0, 30.3, 60.6 and 90.9% in the concentrate diets.
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.
To prepare perfect blinis, you'll need 70g buckwheat flour; 70g plain flour; ' tsp baking powder; ' tsp dried yeast; 175ml warmed milk; one egg yolk; one egg white; 125g butter.
It was all then chucked together in a bowl and mixed by hand (this was with fresh yeast; dried yeast needs starting off earlier - and he even recommended this with fast-acting dried yeast which manufacturers say can be added as it is).
Ingredients 400 g unbleached white bread flour, plus extra flour to dust 50 g rye flour 50 g sourdough breadcrumbs, 1 teaspoon fine sea salt 2 teaspoons fast-action dried yeast 1/2 teaspoon sugar about 250 ml hand-hot water (you may need more) 1 tablespoon olive oil 400 g ricotta finely grated zest of 1 lemon 150 g purple sprouting broccoli 12 fat spring/salad onions 50 g pumpkin seeds extra virgin olive oil, to drizzle sea salt and black pepper Method Heat two large baking sheets at oven's highest setting.
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.
You will need 70g buckwheat flour; 70g plain flour; 1/2tsp baking powder;1/2tsp dried yeast; 175ml warmed mil k; one egg yolk; one egg white and 125g butter.
1 Stir the teaspoon of caster sugar into 150ml hand-hot water, then sprinkle in the dried yeast and allow a good frothy head to form.