Description
Yeast used as a leavening agent in baking
Technical
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, and is the same species as the kind commonly used in alcoholic fermentation, which is called brewer's yeast or the deactivated form nutritional yeast. Baker's yeast is also a single-cell microorganism found on and around the human body.
Science
Primary Reaction
Fermentation
Sensory Profile
Aroma ()
Wine Analogy
Similar to the fermentation aromas in young white wines
Coffee Analogy
Resembles the fruity esters in naturally processed coffees
Perfume Analogy
Comparable to light floral fragrances with fruity top notes
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced