What does yeast do for breads?
440794
I just did a project on this for my microbiology class. Visit my website: www.freewebs.com/alissaemma\n\nThe uses for yeast, in break making and in various other industries are found there. For bread specifically, visit "Commercial Uses."
1023942
This website will answer most, if not all, of your questions;\nhttp://en.wikipedia.org/wiki/Yeast\n\nYeasts are single-celled (unicellular) fungi, a few species of which are commonly used to leaven bread, ferment alcoholic beverages, and even drive experimental fuel cells. Most yeasts belong to the division Ascomycota, though some are Basidiomycota. A few yeasts, such as Candida albicans, can cause infection in humans (Candidiasis). More than one thousand species of yeasts have been described. The most commonly used yeast is Saccharomyces cerevisiae, which was domesticated for wine, bread, and beer production thousands of years ago.\n\nYeast can reproduce asexually through budding or sexually through the formation of ascospores. During asexual reproduction, a new bud grows out of the parent yeast when the condition is right, then, after the bud reaches an adult size, it separates from the parent yeast. Under low nutrient conditions yeasts that are capable of sexual reproduction will form ascospores. Yeasts that are not capable of going through the full sexual cycle are classified in the genus Candida.\n\nMany yeasts can be isolated from sugar-rich environmental samples. Some good examples include fruits and berries (such as grapes, apples or peaches), exudates from plants (such as plant saps or cacti). Some yeasts are found in association with soil and insects.\n\nA common medium used for the cultivation of yeasts is called potato dextrose agar (PDA) or potato dextrose broth. Potato extract is made by autoclaving (i.e. pressure-cooking) cut-up potatoes with water for 5 to 10 minutes and then decanting off the broth. Dextrose (glucose) is then added (10 g/L) and the medium is sterilized by autoclaving.\n\nJust visit the website for a detailed answer and more info. \nGood Luck!
287609
I believe it is the yeast that makes the bread light and fluffy.. or else with will be a like a cracker when you bake it
278508
Products produced by fermentation are actually waste products produced during the reduction of pyruvate to regenerate NAD+ in the absence of oxygen.\n\nWhen yeast ferments, it breaks down the sugar(C6H12O6) [including maltose] into exactly two molecules of ethanol (C2H6O) and two molecules of carbon dioxide (CO2).\n\nIf more detail is needed, see the second link on glycolysis, and if you need a LOT of detail, the third link on the Citric Acid cycle.\n\nNote that not all organisms can directly ferment maltose, some need to convert it into glucose first.
892021
Registered Nurse here; No Immunocal does not cause yeast infections.  Monistat is excellent for treating yeast infections, as well as eating yogurt with live bacteria, and drinking buttermilk, for buttermilk also contains live good cultures of bacteria.  Both of the food items help to restore normal flora to the vagina and this assists to rid the yeast from your body.&#92;\nThank you allowing me to address this well written and thought out question.
936559
the only thing i came up with is flatbread which is: a simple bread made from flattened dough. Many flatbreads are unleavened—made without yeast or sourdough culture
930110
Well, for starters, Temp is important for the catalytic effect, a low temp will slow the reaction, while too high a temp will kill the yeast.  Sugar is the food source for the yeast, so if there is not enough, the yeast wont divide as much.  Water is important of course to provide a comfortable anaerobic environment. Hope that helps you some.
1145607
The process is called as, " Fermentation". and the details are as follows.\n\nIn some cases, the growth of microorganisms in food can be put to good use for the production and preservation of various types of food. Fermentation is arguably the earliest example of biotechnology and refers to the metabolic process by which microbes produce energy in the absence of oxygen and other terminal electron acceptors in the electron transport chain such as fumarate or nitrate. \n\nIn ancient times, it was considered as a way to both preserve food and to retain nutritional value. It was probably accidentally discovered in ancient Egypt when dough, made from ground up wheat and rye, was left for a period of time before cooking. In contrast to dough that was immediately cooked, it was observed that the aged dough expanded in size and when cooked produced tastier, lighter bread. The process was not completely reproducible: sometimes the uncooked dough yielded good bread and other times it did not. However if small amounts of good dough was added to the next batch, the bread was again tasty. \n\nThe Romans went onto improve and perfect this process and popularized this sort of bread throughout the European continent. The discovery of fermentation in Egypt also led to the first production of wine and alcohol. \n\nAll these discoveries were largely phenomenological and it would be another 3000 years before the exact cause of fermentation was uncovered. \n\nIt was Louis Pasteur, again, in 1857 who was able to demonstrate that alcohol can be produced by yeast when grown in particular conditions. \n\nThis discovery revolutionized the modern food industry: for the first time the agent of fermentation was identified and could be used commercially. \n\nHope this helps!!!
1122784
If it is like Pita bread, the moisture in the dough boils into steam, but can't pass thru the outer skin which got sealed with the initial cooking.  The steam bubble splits the inside as the upper 1/2 is raised from the lower 1/2 of the dough.  Need to quickly cook the skin on both sides, then let heat create enough steam.
1145110
Yeast and fungi are parasites i.e. they dont synthesize their food  and has to thus depend upon other sourse.  They get their energy from the substrate they growing.\n\nmould or also called as fungi when grow on bread, it utilizes bread as its food, and grow, multiply and synthesize some enzymes which degrade  bread and gives bad odour.\n \ni am microbiologist myself for any other queires you can im me on arya_k2006.....hope it helps!!!
1159801
Its when the body doesn't have a level balance of those "good" bacterias. When that goes down you get a yeast infection. they can be painful. If you are taking some kind of medication that lowers your yeast you should eat lots of yogurt. yogurt has lots of the good bacteria in it so that you don't get an infection.
344611
Yeast is a living organism, it feeds off the sugar and/or salt in a recipe, but first it has to be activated with warm water
1171336
I've heard cranberry juice can actually help prevent yeast infections, but is actually used to help cure urinary infections.  My doctor told me that eating yogurt can help a yeast infection, but doesn't always cure it.  I guess it's worth a shot to try it though.  Someone also told me once that hydrogen peroxide will kill yeast and help flush it out of your body, but I never tried it as you aren't supposed to doushe while you have an infection as it could make it worse.  I'd try the yogurt but in the end, you may end up spending as much on yogurt as you would a $15 or less tube of cream to cure the problem.
793892
yeast is a fungus\nits a single celled organism
751058
with air yeast wil grow and thrive.\nwithout air it will produce ethanol and eventually die when the concentration of ethanol rises.
91571
White blood cells fight infection.  You can eat yogurt with active yeast cultures, this gives the body good bacteria to fight off bad bacteria in the body.  ie: yeast infections.
912299
No.  But you'd better seek medical attention to get it cleared up.  Yeast is natural in the body and only presents a problem when there is an overgrowth of the normal amount.