Chemical yeast

Generality

Chemical yeast is an edible product aimed at the production of flour-based foods that must increase in volume and decrease in density (such as bread, pizzas, focaccia, some sweets, etc.).

Contrary to what one might believe, the "use of" chemical "yeast is NOT an unnatural process, nor is it dangerous. The chemical adjective, often misinterpreted, simply indicates the absence of biological starters (instead typical of mother yeast or In practice, while the latter (yeasts and bacteria) break down and metabolize carbohydrates producing acids, alcohols, carbon dioxide and water (in very variable conditions and percentages), chemical yeast is an inert mixture already made up of molecules which, activated in combination with each other, release carbon dioxide and water BUT not acids and alcohols For these reasons, chemical yeast is MUCH easier and faster to use than microbiological yeast.
The preservation of the chemical yeast does not require major precautions and, if hermetically sealed, it can be "forgotten" in the kitchen cabinets even for a long time without affecting its activity. The only essential factors for the maintenance of the chemical yeast are: low humidity and low ambient temperature; it goes without saying that a still sealed and watertight package of chemical yeast, if stored in the pantry, can last several years. To check the molecular integrity of the chemical yeast, simply pour the tip of a teaspoon into hot water; if it still shows a good effervescence (similar to an effervescent aspirin tablet) it can be defined as "still good".
There are several types of chemical yeast. Some are useful for leavening already at room temperature, others are characterized by a "hot activation. In addition, although similar in interactions, the active ingredients of chemical yeast are NOT entirely the same.
There are two big differences between chemical and natural yeast:

The chemical yeast is ready to use, therefore quicker to use but with an equally limited leavening action
Chemical yeast is tasteless; therefore it lends itself to recipes that do not require the typical scent of alcohol and lactic acid, but for the same reason it is not suitable for baking where these requirements are essential.

Below is an example of a recipe with instant chemical yeast

Rustic focaccia with wholemeal flour

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Composition and Operation

Chemical yeast is a mixture of: an alkaline base, an acid base and (for preservation) a dehumidifier.
The most widespread alkaline base is sodium bicarbonate, while the dehumidifier par excellence is starch (corn, potato, etc.). Today, there are chemical yeast with early activation (at room temperature), slow activation ( in cooking) and mixed (double action) .The latter are the most popular as they guarantee the success of almost all recipes.

The variable of the various types of chemical yeast is above all the mixture of acid bases; it being understood that it is possible to manage its composition by means of the ingredients contained in the preparation (lemon juice, vinegar, yogurt, etc.), the acid bases of an early nature are: tartaric acid, potassium bitartrate, monocalcium phosphate, etc. , while the late ones are: dicalcium phosphate, sodium and aluminum sulphate etc.
The mechanism of action is rather simple and the same for everyone; the only differences are the speed of the reaction and the condition of maximum activation (temperature). In summary: with the presence of water (preferably at room temperature and above) the acid base transfers the hydrogen ions to the alkaline base and recombine giving rise to: carbon dioxide, water and secondary compounds such as (assuming the interaction between sodium bicarbonate and potassium bitartrate) sodium tartrate.

1st CURIOSITY "

Probably, some of you, reading the name POTASSIUM BITARTRATE, had a strange feeling of "deja vu". Indeed, wine lovers will have experienced more than once tasting a" homemade "wine and, in good faith, pouring the last glass of the bottle. Madornale mistake! On the bottom of certain wines, when not decanted and filtered, the tartrates (naturally present in grapes or lawfully added in the form of bitartrate as acidity corrector) crystallize; they are totally tasteless but to the touch they strongly recall the very common sand.

2 ° CURIOSITY "

Similarly to the previous case, some sportsmen will be convinced to re-read a topic that has already been studied in other areas. In fact he is not wrong! The chemical reaction described is not very different from that which occurs in our organism under conditions of acidosis. The (obviously modest) lowering of the pH during sports performance, probably induced by the increase in lactic acid in the muscles and blood, triggers the release of bicarbonates in the organism with the function of "buffer". These, by capturing the hydrogen ions of lactic acid / lactate, strongly reduce the acidifying action.

Homemade chemical yeast

Yes of course. It is obvious that its effectiveness will never be comparable to that of a commercial product, especially if it has a double action and is made up of different acid bases. However, by perfecting the doses of the ingredients on each single recipe, it is possible to obtain amazing results. .
To obtain a good chemical yeast you need: sodium bicarbonate, in a quantity of about 2-5g per 500g of dough, and an acid component. Regarding this "last c" is spoiled for choice, common ingredients are: white vinegar (acetic acid), lemon juice (citric acid), yogurt or other fermented milks (lactic acid). As specified, the quantity of acids must be established on the basis of the ingredient and the specific recipe.
ATTENTION! In recipes with commercial chemical yeast that require the use of lemon juice or vinegar or yogurt, it is necessary to compensate for the increase in acid bases by adding sodium bicarbonate.