Several types of ADY have sorbitan monostearate in them, IDY usually has ascorbic acid.
Per James Bridges in the BBGA forums:
Ascorbic acid is an improver which acts as an oxidiser, and creates a slightly acidic environment. This improves yeast attenuation and synthesis of ascorbic acid increases stress resistance in yeast. Sorbitan monostearate is an emulsifier which prevents excess drying and aids in rehydration.
Sandeep Gyawali posted this:
ChatGPT says:
The presence of vitamin C (ascorbic acid) in instant dry yeast but not in active dry yeast can be attributed to the different production processes and purposes of these two types of yeast:
Production Process:
Active Dry Yeast: This type of yeast is produced by drying and deactivating fresh yeast cells. During this process, the yeast is exposed to conditions that reduce its vitamin C content or render it inactive. As a result, active dry yeast typically does not contain significant amounts of vitamin C after processing.
Instant Dry Yeast: Instant yeast undergoes a different production process where the yeast cells are dried rapidly under controlled conditions. Manufacturers often add small amounts of ascorbic acid during the production of instant dry yeast. This addition serves multiple purposes: it acts as a dough improver by strengthening gluten, and it also helps to protect the yeast cells from oxidation during storage.
Purpose and Shelf Life:
Active Dry Yeast: This type of yeast is designed to have a longer shelf life and be more resilient to storage conditions. Vitamin C is not necessary for its long-term stability, and its absence does not affect its performance significantly.
Instant Dry Yeast: Due to its faster dissolving properties and more immediate use in baking, instant yeast benefits from the addition of vitamin C. This vitamin enhances dough quality and supports yeast activity, ensuring consistent performance in a shorter time frame.
In summary, the presence of vitamin C in instant dry yeast is intentional and serves specific functional roles related to dough improvement and yeast performance, whereas active dry yeast does not require it for its intended purpose and storage stability.
If this is the current state of ChatGPT articles, I'm impressed.
