Introduction:-

As the Pabal is  rural and remote place so getting yeast for making bakery products was quit difficult for that one has to bye and bring it from pune. So to address this problem we decided to  make yeast in lab using fermentation  technology.

What Is YEAST (Saccharomyces cerevisiae) ?

Saccharomyces cerevisiae

Yeast is a living organism belonging to the vegetable kingdom of the class Fungi of the order Saccharomyces Cerevisiae.  Saccharomyces meaning – Saccharo  meaning sugar, myces meaning envelop or skin.

Image -From google

 Making of Yeast with different Trials :

Journey of making yeast was very interesting experience  I have tried diffident techniques and trial to form and multiply   Yeast by various methods such as chemical and biological methods .  It tools almost seventeen trials to reach at final  edible product of yeast. In this we tried using catalyst such as ENO, baking soda, baking powder, curd, lemon, …etc  at different quanties and trial and errors methods. Finally I could able  make Yeast Successfully by multiplying yeast cell using fermentation techniques  with controlled conditions .

Ingredients  :-

Yeast Cell 1 gram, YPD Media ( Yeast Extract, Peptone and Dextrose, etc)

Apparatus  Used :

Incubator, Laminar Air Flow, Autoclave,  Shaker, Microscope, etc.

Flowchart : –

                                                 500 Ml YPD Media ( Yeast Extract, Peptone and Dextrose)

                                          |

                                        Autoclave  ( 121 degree Celsius and 15 Psi Pressure.

                                           |

                                    Cool  it down to room temperature and  add one gram Yeast Cell

                                            |

                                             Keep this mixture on shaker machine for 16-18 hours.

                                             |

                          Observe under microscope to verify multiplied Yeast cells which could be ready  to make Bakery products such as Pav, brades ..etc.

Procedure : –

Method:

• Take milk into a bowl. The milk should be a little warm.

• Add sugar and mix well.

• Add yeast and mix well.

• Cover and rest the milk for about 15-20 minutes.

• If the milk doesn’t turn foamy after resting don’t follow the next steps as pav won’t be nice.

• Add maida and knead dough.

• Take 1 tsp butter into a dish and transfer the dough into it.

• Add one tsp more butter and need for really good for about 15-20 minutes.

• This helps to develop the gluten in the dough and pav turns nice and soft.

• While kneading if the dough begins to stick to your hand, add butter. • Add all 4 tsp butter while kneading this dough.

• After kneading the dough for about 20 minutes transfer it into a bowl, cover and rest it for about an hour.

• The dough should rise to double to its original size.

• Take the dough and make it even.

• Cut the dough into equal portions.

• Take one of the portions and make it smooth.

• Fold the edges inside to give it shape.

• Take 9”X9” baking tray and transfer the dough ball into it.

• Brush butter over the dough balls.

• This gives nice golden color to upper side of the bread.

• Cover the tray with wet cloth for at least 30 minutes until it rises completely.

• Dissolve sugar into the milk and brush it a little on the upper surface of the bread.

• Upper side should get nice color and it should not dry up. So we are following this step.

• You can bake this bread in oven.

• Bake ladi pav in oven at 180 Deg C for about 15-20 minutes.

• Take cooker or a big kadhai and add a thin layer of salt at its base.

• Preheat the kadhai on medium heat for about 10 minutes.

• After preheating the kadhai put an empty pot at the base and place the tray containing pav over it.

• Cover the kadhai with a bid lid and bake the pav on medium heat for about 20-25 minutes.

• Remove the lid and take the tray out.

• Cover the tray with a napkin for about 30 minutes. It’s better if you use a little wet napkin.

• Remove the napkin and loosen the edges with a knife.

• Flip the tray over into a plate.

• Cut the pav into pieces and ladi pav are all ready.

• You can make 12 ladi pav from 3 cups maida.

Result : –

Conclution

We can make/multiplied Yeast cells at lab easily to make Bakery products such as Pav, brades etc.

How to Make yeast at Home

Ingedients-20 ml luk warm water

10 gm Shugar

5 gm Hanney

50 gm all purpose flaur

Procedure : –

• For 100 gm flaur need 25 gm of home made yeast.