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The various kinds of yeasts are used in the brewing of beers and in wine making for the production of alcohol and carbon dioxide. The carbon dioxide is especially important in baking and bread making to make the bread dough rise before baking.

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βˆ™ 7y ago
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βˆ™ 12y ago

Yeast turns sugars into alcohol and carbon dioxide the type and quantity of the yeast can effect the flavor as well.

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Q: What is the role of the yeast?
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Related questions

What is the role yeast plays in fermentation?

Yeast is responsible for the conversion of glucose into alcohol


What role does yeast play in bread?

Yeast is what makes the bread rise. It also adds a distinctive flavor.


What role does sugar play in mixing with yeast?

yeast only feeds on things with a sugar ingredent so, sugar feeds yeast, cause it grow.


Role in tiny organism in the production of bread and yougurt?

Yeast


What is the role of the ingredient flour fat yeast sugar?

Bread.


Yeast chemical formula?

The chemical formula of yeast is C6H12O6, which represents its molecular structure as a type of fungus that plays a key role in fermentation processes.


What role does heat play in bread making?

The heat increases the yeast production making it rise and be fluffy. The less yeast you put in the flatter the bread will be.


What is a good science fair project name about yeast?

"Unleashing the Power of Yeast: Investigating its Role in Bread Making"


What is the role of yeast on beer production?

It breaks down the sugars and forms carbon dioxide.


What type of fungus is best known for fermentation?

Yeast, specifically Saccharomyces cerevisiae, is best known for its role in fermentation. It is commonly used in making bread, beer, and wine.


What three factors play the biggest role in yeast growth?

Moisture, warmth, energy(sugar)


Does beer or wine contain yeast?

Yes, both beer and wine contain yeast. Yeast plays a crucial role in the fermentation process, converting sugars into alcohol. In beer, yeast is added during the brewing process, while in wine, yeast is often naturally present on the grape skins or added to start fermentation.