baker
Hey. I have not been on the forum for a long time, the tips to practice more helped, now I bake delicious rye bread.
But here I have a question about starch and natural wild yeast, maybe there is someone who understands, because many people here go to the same foreign sites, perhaps there is something to share about this.
When hydrolysis of starch by yeast (lactic acid bacteria), the latter, as I understand it, feed on sugar from starch. Questions.
1. Does free sugar remain when starch breaks down, or do they hydrolyze it and immediately absorb it?
2. What is yeast in terms of composition (the Internet gives answers on industrial yeast)? Are they proteins, carbohydrates (if so, complex, simple)?
3. What are their composition after prolonged heat treatment (baking)?
I would be very grateful for your answers. Or you can send me something to read, the fact that on the Internet, however, helped me a little.
I was prompted to these questions by an interesting book called 'Natural Treatment of Caries' by R. Nigel. It's just that it is possible to ferment the dough for longer (the same phytic acid is removed), so I think it's not worth it.
Accomplishment
Quote: baker
there is an opportunity to ferment the dough for longer (the same phytic acid is removed), so I think it's not worth it.
Here you are limited only by the influence of the duration of fermentation on the taste and quality of the future bread, nothing more.

For the biochemistry of fermentation, you need to start with:
1. to clearly separate the processes catalyzed by flour enzymes and processes catalyzed by enzymes of microorganisms;
2.separate lactic acid bacteria and yeast

Neither, by the way, hydrolyze starch, because there is no starch in milk, and yeast in nature gravitates towards sugar-containing fruits, and not towards starchy vegetables. That is, LAB and yeast in their natural habitats break down starch unnecessarily due to its absence

(I think you can distinguish them anyway, but it is incomprehensible for you, so just in case I am writing).
You can read about flour enzymes here

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You can read about the biochemistry of dough fermentation and the sequence of fermentation of sugars here

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I think that there is such infa here on the forum too, but for some reason I didn't find it quickly.

Chemical composition considerations are as follows. Yeast is a common living organism; consist of everything the same as other organisms: proteins, fats, carbohydrates, minerals and vitamins in their characteristic proportions. These proportions for yeast in dough and in bread after baking are approximately the same, at least in terms of proteins / fats / carbohydrates. Just like wild and cultivated strains - presumably approximately the same chemical composition. If you find reliable information on this, please share.
If you have questions after following the links, ask, but only immediately with quotes from the source text.

again, just in case, I will write that there is an artificially derived yeast strain that hydrolyzes starch, but they are not used in baking. And they are used for the production of feed proteins. At least so far.

Admin
Quote: Completion
that here on the forum there is such infa too, but for some reason I quickly did not find it offhand.

This information is enough here
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
Bread baking technology
baker
Elena, Tatyana, thanks, I haven't followed the links yet, but here
> Here you are limited only by the influence of the duration of fermentation on the taste and quality of the future bread, nothing more.

How, for example, if you knead the bread, thereby it is better to mix the yeast with flour, there will be gas evolution again, the dough will grow, so not all the flour was saccharified the first time, m?
Admin

Well, you were given links to topics where professional people have already answered these questions for a long time, even with a photo. There are many topics - read
Accomplishment
Of course, not all. In finished bread ~ 30-50% starch, depending on the type of bread.
It should be understood that the vital activity of microorganisms in the test is not limited by the lack of "food", but is suppressed by the products of their own metabolism (alcohol and organic acids). Therefore, the fermented dough does not rise as it should - it is very sour and alcoholic there, microorganisms do not work well in such an environment. That is, you don’t even want to smell bread, much earlier than the yeast / bacteria fall asleep from an unfavorable environment!

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