Lievito di Birra: Storia, come si ottiene e i Pro e Contro tecnici.

Brewer's yeast is mentioned everywhere, but rarely is it explained what it really is or how it has impacted modern baking. In this video, we discover the history and nature of this ingredient, from how humans have used it unknowingly for centuries to the scientific discoveries of Louis Pasteur, Theodor Schwann, and Franz Meyen, who isolated Saccharomyces cerevisiae. Let's dispel the myth that it's a synthetic laboratory product: let's briefly look at how it's obtained from a natural substrate like beets, analyzing the behavior of cells between oxygen and glucose (the Crabtree effect). In the second part of the video, we outline all the pros and cons of its use: from its mathematical precision and unbeatable gaseous strength, to the limitations related to shelf life, starch retrogradation, and the lack of enzymes such as proteases for pre-digestion of the dough. If you enjoy this content based on real science applied to the world of pizza and baking, like and follow the channel! Video Chapters (Timestamps): 00:00 Intro; 01:15 What is yeast; 04:18 How it is produced; 08:13 Pros of using brewer's yeast; 10:22 Cons of using brewer's yeast; 12:33 Conclusions;