Yeast in Food Production
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16 Terms
Yeast
Single‑celled fungus used in bread and alcohol production
Anaerobic respiration
Respiration without oxygen producing ethanol and CO₂
Fermentation
Anaerobic respiration of yeast producing alcohol
Carbon dioxide (CO₂)
Gas released by yeast that makes bread rise
Ethanol
Alcohol produced during fermentation
Optimum temperature
Temperature at which yeast respires fastest
Denatured enzymes
Yeast enzymes destroyed by high temperatures
Why is yeast used in bread making?
It respires anaerobically producing CO₂ that makes dough rise
What gas makes bread rise?
Carbon dioxide
Why is dough kept warm?
To keep yeast at its optimum temperature for respiration
What happens if dough is too cold?
Yeast becomes inactive and dough does not rise well
What happens if dough is too hot?
Yeast enzymes denature and respiration stops
Why is yeast used in brewing?
It ferments sugars to produce ethanol
What is fermentation?
Anaerobic respiration of yeast producing ethanol and CO₂
Why must brewing be anaerobic?
Oxygen would stop ethanol production
What happens when ethanol concentration becomes too high?
Yeast is killed and fermentation stops
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