Bread Yeast Fungiwheat Scp Molasses Flavor Food

YEAST! Does that sound familiar? Well that is a type of fungus.
For bread making the particular type of yeast used is Saccharomyces cereveciae.
S. cereveciae is said to have been recovered and used as a leveling agent for bread as far back as 2500BC in Egypt. Leaven backed product contains 1-4% of bakers yeast of flour weight used to make bread soft.


*SCP(Single Cell Protein): Dried cells of yeast, algae, higher fungi etc used as food or part of food for humans or feed for animals.

Production of bakers yeast as SCP can be encapsulated below.

Yeast organisms require growth factors such as biothin, pantothenic acid enocethol, thyamin-HCL, perridoxin and nicotinic acid, Nitrogen source,

Mollasses,whey, starch waste, cellulose waste, hydrolyzed straw, wood pulk,etc can be used as medium for the cultivation of yeast used in bread production. The yeast is initially inoculated into the growth medium as seed yeast inside a fermentation chamber then followed by incubation period to allow yeast growth and accumulation in the medium.After growth yeast cells or biomass are harvested.


This involves the mixture of flour, yeast, flavor as well as other ingredients to attain the desired dough usually based on what the producer wishes to sell out.
Bread production actually does start from the field where wheat flour grains are harvested then processed to remove the shaft, stones an all other impurities that may have followed it form the field.Improper processing of wheat grains which may be the single most important step in bread production if not properly done can result in poor bread quality(I would suggest you read the book “Mayor of Casterbridge” to help you further understand how important flour processing is to bread production).

The modern industrial production of the yeast s. cereveciae started in Germany during the first world war where it was grown in aerated molasses with ammonium salt medium to rapidly increase food supply due to the shortage of food apparently caused by the impact of the war. This process was so successful that by the second world war they included the aerobic yeast Candida utilis popularly referred to as torulla yeast.

Now imagine the nice and inviting smell that assaults your senses when you come across freshly produced bread. This article I have written gives you an insight into how that bread you so like the smell finds its way to your table.