wrk4rce2007

August 25, 2010 at 7:51pm

What is "Protease," and why does yeast not like it? Is it found in all milk products, including buttermilk? How does it affect bread recipes? Thanks, anyone. Amazingly enough, you hit on the one question that gives us the most problems. We have an educational advisory group here at KA, and we're currently reviewing all of our educational materials. It seems no one - either within KA, or outside - can agree on an answer. Here's where I am with it - protease affects yeast growth; too much protease is bad, and will make your dough sticky and slack. Does the high heat of pasteurization (or scalding milk) neutralize protease? We don't know, we've discussed it and can't come up with an answer. Is it in buttermilk? I'd assume it's in all dairy products, but can't say for sure. Trust me, we WILL nail this down as much as possible in the next 6 months or so - protease is our "poster child" for revamping our whole body of baking knowledge! PJH
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