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Shifani Kaul

on 15 October 2012

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Transcript of Yeast

Yeast Yeast is a single celled fungi. They are related to other fungi such as mushrooms. Yeast is mostly used for baking goods and such things as pizzas. It comes in a few forms such as powders and flakes. The colour of yeast is usually kind of beige but mostly yellow. Not too much yeast is used in foods, if yeast is needed in something you are making, you will only need a very small amount. Origin/How it Works Yeast is in a lot of foods we eat, alcohol drinks such as wine and beer and also in a lot of ingredients we use. Yeast is in such foods as pizzas, bread, pastries, cakes, doughnuts, and doughs. Yeast is in such ingredients as cheese and vinegar. Yeast is used in foods to make them rise such as doughs for breads and pizzas. It is also used to ripen cheese. Fermentation is the reason that yeast is used in alcoholic drinks. This means to bring change to ingredients. An example of this could be changing grape sugar into alcohol. Yeast and Food/Drinks It is said that yeast can be traced down to approximately the earliest time it started being used in ancient Egypt, Greece, and Rome. Hieroglyphics say that Ancient Egyptians used yeast over 5000 years ago for such things as bread and to create alcohol. An example of how yeast works is that when it is added into dough, it starts eating all of the sugar and it starts releasing carbon dioxide gas. As this carbon dioxide spreads through the dough, it starts forming bubbles which helps the
dough rise and become fluffy. Yeast Shifani Kaul TFJ2O0-D
Mr. Savage-Shaw
October 01st 2012 There is also yeast in the atmosphere. Yest cells multiple really fast. One cell starts to swell up and become puffier, soon this cell divides and the process continues all over again. These cells keep on replicating. This replication cycle is called budding. Replication Some yeast cells create particles called enzymes. These start turning the starch in the dough into sugar. While this enzyme is turning starch into sugar, another enzyme is turning the sugar into carbon dioxide, CO2. Now these bubbles flow through the dough into air pockets and make the dough fluffy and allow it to rise. When the dough is used to make a cake or another baking good, eventually the CO2 will get out leaving behind small air bubbles. Enzymes http://www.ehow.com/list_6293058_list-foods-containing-yeast.html#page=0
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