Baker's yeast
Baker's Yeast
Baker's yeast (pronunciation: /ˈbeɪkərz jiːst/), scientifically known as Saccharomyces cerevisiae, is a species of yeast that is commonly used in baking due to its ability to ferment sugar and produce carbon dioxide and alcohol.
Etymology
The term "Baker's yeast" originates from its common use in baking. The scientific name Saccharomyces cerevisiae comes from Latin and Greek roots. Saccharomyces means "sugar fungus" in Greek, and cerevisiae means "of beer" in Latin, referring to its use in brewing.
Description
Baker's yeast is a single-celled fungus that reproduces by budding. It is a type of fermentation yeast, which means it consumes sugar and produces carbon dioxide and alcohol as byproducts. This process is what causes bread to rise and gives it its characteristic texture.
Uses
Baker's yeast is primarily used in the production of bread. The yeast ferments the sugars present in the dough, producing carbon dioxide and alcohol. The carbon dioxide gets trapped in the dough, causing it to rise and creating the light, airy texture of bread.
In addition to bread, baker's yeast is also used in the production of other baked goods such as pastries, pizza dough, and some types of cakes. It is also used in brewing to ferment sugars and produce alcohol.
Related Terms
- Fermentation: The process by which yeast consumes sugar and produces carbon dioxide and alcohol.
- Yeast: A type of fungus that is used in baking and brewing.
- Saccharomyces cerevisiae: The scientific name for baker's yeast.
- Bread: A staple food prepared from a dough of flour and water, usually by baking.
External links
- Medical encyclopedia article on Baker's yeast
- Wikipedia's article - Baker's yeast
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