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baker's yeast

A Dictionary of Biology | 2004 | 487 words | Copyright

baker's yeast Strains of the yeast Saccharomyces cerevisiae that are used in bread-making to enable the dough to rise. Water is added to flour, which activates the amylase enzymes that hydrolyse the starch in flour to glucose. Baker's yeast is then added, which uses the glucose as a substrate for aerobic respiration. The carbon dioxide produced from yeast respiration causes bubbles to form in the dough; these become larger during heating in an oven, giving bread its typical texture.

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