At what temperature is yeast best fermented

The optimal temperature for yeast fermentation is usually between 25-30 degrees Celsius. Excessive or insufficient temperature can affect the activity and fermentation efficiency of yeast.

Yeast is a kind of single cell fungus, which is widely used in the fermentation process of bread, Mantou, beer and other foods. The metabolic activity of yeast is most active in the temperature range of 25-30 degrees Celsius, where it can rapidly reproduce and produce a large amount of carbon dioxide gas, causing the dough to expand and ferment. This temperature range can ensure the growth rate of yeast while avoiding excessive temperature that may cause yeast death or produce unpleasant flavors. When the ambient temperature is below 20 degrees Celsius, the activity of yeast will significantly decrease, the fermentation rate will slow down, and it may take longer to achieve the desired fermentation effect. When the temperature exceeds 35 degrees Celsius, the growth of yeast will be inhibited, and some yeast may die. At the same time, high temperatures may also cause sourness or other unpleasant flavors in the dough. Under extreme high temperature conditions, the fermentation ability of yeast will be completely lost. In practical operation, it is recommended to place the dough in a warm but not hot environment for fermentation, and a thermometer can be used to monitor the ambient temperature. In winter, it is advisable to increase the ambient temperature appropriately, while in summer, it is important to avoid direct sunlight. During the fermentation process, it is important to observe the state of the dough. When the volume increases to 1.5-2 times its original size, the next step can be taken. Reasonable control of fermentation temperature can not only ensure food quality, but also improve fermentation efficiency.