Factsheet talks about RapidRise yeast and the benefits to using it

Lauritzen, Georgia C., Ph. D

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DigitalCommons@USU

Utah State University DigitalCommons@USU Archived Food and Health Publications Archived USU Extension Publications 1980 Update on RapidRise Yeast Georgia C. Lauritzen Ph. D Utah State University Extension Follow this and additional works at: https://digitalcommons.usu.edu/extension_histfood  Part of the Food Processing Commons Warning: The information in this series may be obsolete. It is presented here for historical purposes only. For the most up to date information please visit The Utah State University Cooperative Extension Office Recommended Citation Lauritzen, Georgia C. Ph. D, "Update on RapidRise Yeast" (1980). Archived Food and Health Publications. Paper 36. https://digitalcommons.usu.edu/extension_histfood/36 This Factsheet is brought to you for free and open access by the Archived USU Extension Publications at DigitalCommons@USU. It has been accepted for inclusion in Archived Food and Health Publications by an authorized administrator of DigitalCommons@USU. For more information, please contact digitalcommons@usu.edu. UPDATE ONRapidRise YeastRapidRise yeast is a product developed byFleischmann's. It is a different, more active yeast strainwhich is finer and lighter in color. Its ability to raisedough may be 50 percent faster than regular. One studyreported from Nabisco Brands research laboratories that theRapidR:se yeast outperformed a regular yeast in leaveningaction by about 15 percent; after storage for 6 months atroom temperature, the RapidRise outperformed regularyeast by 70 percent.RapidRise is a different yeast strain which istreated with greater amounts of phosphorus and anunoniato increase enzymatic activity and produce greaterleavening ability. The yeast also suffers less cell damageduring the drying stage. The yeast cell is able to feed onsugars in the bread dough at a faster rate and producecarbon dioxide at a faster rate.For maximum time savings, combine RapidRisedirectly with dry ingredients, heat liquids to 120o-130°Fand add liquids to dry ingredients. There is no need to"proof' the yeast. (This is a change in temperature andprocedures from page 10.)Time savings are less dramatic with the freezerand CoolRise doughs because the exposure to coldtemperature retards the action of all types of yeast. Forfood processor recipes, RapidRise should be combinedwith the flour mixture in the processor bowl in the initialmixing step. The warm water normally used for dissolvingyeast and then cold liquids should then be added as therecipe directs.Georgia C. LauritzenNutrition Specialist

Update on RapidRise Yeast

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Update on RapidRise Yeast

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