Yeast are microscopic, one-celled fungi that humans commonly use to make fermented products like beer, bread and cheese. Yeast obtain food from sugars, which they break down through a process called fermentation to produce the energy that they need to sustain life, as well as the by-products of carbon dioxide and alcohol. It is these by-products that give yeast-fermented foods their properties.Continue Reading
Yeast need sugars to grow and multiply. They are capable of breaking down fructose, glucose and other monosaccharides, but they cannot use starch as a food source because they lack the enzymes to break it down, according to HowStuffWorks. However, enzymes found in some starchy food products, such as germinating barley, change starch into sugar that the yeast can use. This is how sugar is generated for use by yeast in the process of brewing beer.
There are many different species of yeast, but the one most commonly used in cooking and baking is called Saccharomyces cerevisiae, or brewer's yeast. This yeast is sold in a dry, inactive form from which most of the moisture has been removed. The yeast comes to life and begins reproducing when it is exposed to liquid and a source of sugar on which it can feed.Learn more about Dry Ingredients
According to Bread World, baker's yeast comes from the same species as brewer's yeast (Saccharomyces cerevisiae) but a different strain. Because yeast multiplies so readily, the manufacturing process is simple.Full Answer >
Unleavened bread contains no yeast, baking soda, baking powder or other leavening agents that allow the dough to rise, while leavened breads are made with rising agents that allow the dough to release gases and expand. Unleavened bread is flat and thin, and it resembles a cracker.Full Answer >
Cake yeast is slightly moist, compressed fresh yeast. Because it doesn’t have a very long shelf-life, most grocery stores only carry active or instant dry yeast.Full Answer >
One popular brand of seasoned salt contains salt, sugar, spices, onion, cornstarch, natural flavoring and garlic. Tricalcium phosphate is added to prevent caking, and paprika oleoresin adds color.Full Answer >