{"id":383,"date":"2018-06-26T12:04:51","date_gmt":"2018-06-26T10:04:51","guid":{"rendered":"http:\/\/safinstantdz.com\/?p=383"},"modified":"2018-07-12T08:02:46","modified_gmt":"2018-07-12T06:02:46","slug":"que-savoir-sur-la-levure","status":"publish","type":"post","link":"https:\/\/safinstantdz.com\/fr\/que-savoir-sur-la-levure\/","title":{"rendered":"Que savoir sur la levure ?"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_column_text]<strong>Ingr\u00e9dient d\u00e9terminant du pain, la levure n\u2019a pas toujours \u00e9t\u00e9 comprise et ma\u00eetris\u00e9e. Nous vous proposons un zoom sur ces microorganismes\u00a0!<\/strong><\/p>\n<h3><strong>La levure, c\u2019est quoi exactement\u00a0?<\/strong><\/h3>\n<p>La levure de boulangerie est un agglom\u00e9rat de cellules vivantes microscopiques appartenant au r\u00e8gne v\u00e9g\u00e9tal. Chaque cellule a un diam\u00e8tre de +\/- 6 microns ; si on alignait toutes les cellules d\u2019un pain de 500 g les unes \u00e0 c\u00f4t\u00e9 des autres, la distance obtenue permettrait de faire le tour de la terre !<\/p>\n<p>La levure a la particularit\u00e9 de pouvoir vivre en pr\u00e9sence ou en absence d\u2019air et de se nourrir de sucres\u00a0:<\/p>\n<ul>\n<li>en pr\u00e9sence d\u2019air\u00a0: la levure respire, consomme une partie des sucres, produit de l\u2019eau et du gaz carbonique, de l\u2019\u00e9nergie ; ainsi elle croit et se multiplie.<\/li>\n<li>en absence d\u2019air\u00a0: la levure consomme les sucres \u00e0 sa disposition et produit du gaz carbonique et des compos\u00e9s aromatiques.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><strong>Quelles sont les origines de la levure\u00a0?<\/strong><\/h3>\n<p>A l\u2019\u00e9poque des Egyptiens et des H\u00e9breux, de la levure en provenance de la fabrication de la bi\u00e8re \u00e9tait additionn\u00e9e \u00e0 la farine pour pr\u00e9parer des galettes de farine plus digestes, plus a\u00e9r\u00e9es et plus aromatis\u00e9es. Cette technique fut reprise par les Gaulois qui r\u00e9cup\u00e9raient l\u2019\u00e9cume de bi\u00e8re comprenant les levures remont\u00e9es en surface.<\/p>\n<p>Ce proc\u00e9d\u00e9 fut perdu jusqu\u2019en 1665, lorsqu\u2019un boulanger parisien additionna \u00e0 son levain de la levure de bi\u00e8re pour acc\u00e9l\u00e9rer la fermentation et am\u00e9liorer le go\u00fbt de son pain. Cette m\u00e9thode sera utilis\u00e9e jusqu\u2019en 1840, date \u00e0 laquelle un boulanger autrichien abandonna le levain pour n\u2019utiliser que de la levure au travers d\u2019une pr\u00e9paration liquide \u00e0 base d\u2019eau, de farine et de levure. Du fait de la dur\u00e9e de fermentation tr\u00e8s longue, ce proc\u00e9d\u00e9 resta cependant limit\u00e9 au pain de luxe.<\/p>\n<h3><strong>La fermentation\u00a0mise en \u00e9vidence par Pasteur<\/strong><\/h3>\n<p>Au XVII\u00e8me si\u00e8cle, l\u2019inventeur du microscope d\u00e9couvre le premier les cellules de levures, sans savoir qu\u2019il s\u2019agissait d\u2019organismes vivants. En 1837, des chercheurs confirment que ces organismes pr\u00e9sents dans la bi\u00e8re sont des v\u00e9g\u00e9taux vivants qui stimulent la production d\u2019alcool.<\/p>\n<p>En 1860, Louis Pasteur prouve que la fermentation est provoqu\u00e9e par ces microorganismes et plus particuli\u00e8rement par les levures. Et c\u2019est en 1872 qu\u2019un baron autrichien construit en France la premi\u00e8re levuri\u00e8re.<\/p>\n<h3><strong>Le XX\u00e8me si\u00e8cle, l\u2019av\u00e8nement du pain\u00a0!<\/strong><\/h3>\n<p>Le travail \u2018\u2019en direct\u2019\u2019 ne se d\u00e9veloppe qu\u2019au XX\u00e8me si\u00e8cle\u00a0: tous les \u00e9l\u00e9ments d\u2019une m\u00eame p\u00e9trisse seront alors m\u00e9lang\u00e9s en une seule fois sans fermentation pr\u00e9alable (levain).<\/p>\n<p>Apr\u00e8s la Premi\u00e8re Guerre Mondiale, la fermentation exclusivement \u00e0 base de levure de culture se d\u00e9veloppe rapidement\u00a0: facilit\u00e9 d\u2019emploi, fiabilit\u00e9, pas de go\u00fbt acide, moins de besoins de conservation des pains et volont\u00e9 de productions r\u00e9guli\u00e8res en grosses quantit\u00e9s. Le pain tel que nous le connaissons est n\u00e9\u00a0![\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dient d\u00e9terminant du pain, la levure n\u2019a pas toujours \u00e9t\u00e9 comprise et ma\u00eetris\u00e9e. Nous vous proposons un zoom sur ces microorganismes\u00a0!<\/p>\n","protected":false},"author":1,"featured_media":467,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[],"class_list":["post-383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-astuces"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.5 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Que savoir sur la levure ?&#8226; Saf-Instant Alg\u00e9rie<\/title>\n<meta name=\"description\" content=\"La levure, c\u2019est quoi exactement\u00a0?La levure de boulangerie est un agglom\u00e9rat de cellules vivantes microscopiques appartenant au r\u00e8gne v\u00e9g\u00e9tal.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/safinstantdz.com\/fr\/que-savoir-sur-la-levure\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Que savoir sur la levure ?\" \/>\n<meta property=\"og:description\" content=\"La levure, c\u2019est quoi exactement\u00a0?La levure de boulangerie est un agglom\u00e9rat de cellules vivantes microscopiques appartenant au r\u00e8gne v\u00e9g\u00e9tal.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/safinstantdz.com\/fr\/que-savoir-sur-la-levure\/\" \/>\n<meta property=\"og:site_name\" content=\"Saf-Instant Alg\u00e9rie\" \/>\n<meta property=\"article:published_time\" content=\"2018-06-26T10:04:51+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-07-12T06:02:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/safinstantdz.com\/wp-content\/uploads\/2018\/06\/levure.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"400\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Saf-Instant\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Saf-Instant\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/safinstantdz.com\\\/fr\\\/que-savoir-sur-la-levure\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/safinstantdz.com\\\/fr\\\/que-savoir-sur-la-levure\\\/\"},\"author\":{\"name\":\"Saf-Instant\",\"@id\":\"https:\\\/\\\/safinstantdz.com\\\/ar\\\/#\\\/schema\\\/person\\\/e81cdfc6f1aca2e077ce4eca2db6c93c\"},\"headline\":\"Que savoir sur la levure ?\",\"datePublished\":\"2018-06-26T10:04:51+00:00\",\"dateModified\":\"2018-07-12T06:02:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/safinstantdz.com\\\/fr\\\/que-savoir-sur-la-levure\\\/\"},\"wordCount\":572,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/safinstantdz.com\\\/fr\\\/que-savoir-sur-la-levure\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/safinstantdz.com\\\/wp-content\\\/uploads\\\/2018\\\/06\\\/levure.jpg\",\"articleSection\":[\"Astuces\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/safinstantdz.com\\\/fr\\\/que-savoir-sur-la-levure\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/safinstantdz.com\\\/fr\\\/que-savoir-sur-la-levure\\\/\",\"url\":\"https:\\\/\\\/safinstantdz.com\\\/fr\\\/que-savoir-sur-la-levure\\\/\",\"name\":\"Que savoir sur la levure ?&#8226; 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