At what temperature is yeast typically killed?

Yeast is an essential ingredient in many bakery products, playing a crucial role in fermentation, which contributes to the rise and texture of breads and pastries. The correct temperature at which yeast is typically killed is around 140°F. When yeast is exposed to this temperature, the heat denatures the proteins within the yeast cells, leading to a loss of activity and viability.

At 130°F, yeast may not be entirely inactive, so it can still function, although at reduced efficiency. Similarly, temperatures above 140°F can further ensure the death of yeast, as they fall into a lethal range. The temperature of 120°F is also not high enough to kill yeast, allowing it to remain active for fermentation purposes.

Understanding the thermal limits of yeast is crucial for bakers to ensure that their products rise correctly. Maintaining proper temperatures during proofing and baking processes is essential for achieving the desired texture and flavor in baked goods.