definition of yeast
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Yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The yeast lineage originated hundreds of millions of years ago, and 1,500 species are currently identified.
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FUNGI Yeast is a fungus which has been used by Man for a long time in the brewing and baking processes. Unlike most fungi, yeast cells are round or oval in shape. As they grow, yeast cells extend sections called buds which enlarge and eventually become detached, to lead a separate existence.
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Yeast The most important ingredient in brewing was the last one discovered, because  yeast is a single-celled organism that is invisible to the naked eye. Still, brewers have long known that some unseen agent turned a sweet liquid into beer. Long ago, the action of yeast was such a blessing, yet so mysterious, that English brewers called it “Godisgood.”
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Another word for yeast Another word for yeast. A mass of bubbles in or on the surface of a liquid: foam, froth, head, lather, spume, suds. An agent that stimulates or precipitates a reaction, development, or change: catalyst, ferment, leaven, leavening. bubble, cream, effervesce, fizz, foam, froth, lather, spume, suds. See solid.
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What Makes Bread Rise: Yeast and Other Leavening Agents Yeast is the most widely used biological leavening agent. As yeast grows, it converts sugar food into alcohol and carbon dioxide through fermentation. Yeast should be stored in a cool, dry place, but should always be at room temperature before being dissolved in liquid.
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What is the difference between wine yeast and regular bread baking yeast? first what is yeast: Yeast are what turn sugar into alcohol. They are living organisms that consume and digest the sugars. As a result, they excrete alcohol and CO2 gas. Along with these two compounds also come various trace amounts of enzymes, oils, acid, etc.
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Yeast By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols – for thousands of years the carbon dioxide has been used in baking and the alcohol in alcoholic beverages.he word yeast comes from Old English gist, gyst, and from the Indo-European root yes- , meaning boil, foam, or bubble'. Yeast microbes are probably one of the earliest domesticated organisms.
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fermentation Fermentation is the process in which a substance breaks down into a simpler substance. Microorganisms like yeast and bacteria usually play a role in the fermentation process, creating beer, wine, bread, kimchi, yogurt and other foods. Fermentation comes from the Latin word fermentare, meaning “to leaven.” To make bread rise, you use a leavening agent to “wake up” dry yeast by mixing it with water. The yeast then starts “eating” the sugar in the dough and off-gassing alcohol: that’s fermentation.
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- Yeast is a source of beta-glucan, which is a good antioxidant. Yeasts are basically fungi that grow as single cells, producing new cells either by budding or fission (splitting). Because it reproduces readily, Saccharomyces cerevisiae is the organism that is most widely used in biotechnology.
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Baker's yeast Baker's yeast. Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol.
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- Confidence votes 20. Yeast is a form of bacteria so is fungiFungi. Yeast is a fungus. It is a unicellular organism (not a virus), and it is a eukaryote (not a bacterium). 15 people found this useful.
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yeast yeast (yēst) n. Any of various unicellular fungi of the genus Saccharomyces, especially S. cerevisiae, reproducing by budding and from ascospores and capable of fermenting carbohydrates. Any of various similar fungi.
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fermentation fer·men·ta·tion. n. 1. Any of a group of chemical reactions induced by microorganisms or enzymes that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
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Yeast In food manufacture, yeast is used to cause fermentation and leavening. The fungi feed on sugars, producing alcohol and carbon dioxide; in beer and wine manufacture the former is the desired product, in baking it is the latter.
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fungus Medical Definition of FUNGUS. 1. : any of the kingdom Fungi of saprophytic and parasitic spore-producing eukaryotic typically filamentous organisms formerly classified as plants that lack chlorophyll and include molds, rusts, mildews, smuts, mushrooms, and yeasts.2.edical Definition of FUNGUS. 1. : any of the kingdom Fungi of saprophytic and parasitic spore-producing eukaryotic typically filamentous organisms formerly classified as plants that lack chlorophyll and include molds, rusts, mildews, smuts, mushrooms, and yeasts. 2.
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fungus fungus. pl. fungi [L.] a general term for a group of eukaryotic organisms (mushrooms, yeasts, molds, etc.) marked by the absence of chlorophyll, the presence of a rigid cell wall in some stage of the life cycle, and reproduction by means of spores.
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Yeast Yeast is used for the leavening of bread. Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide gas. This is called multiplication. The carbon dioxide makes the dough rise which gives the bread a light and spongy texture. Yeast also works on the gluten network.
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Leavening agent Yeast, any of about 1,500 species of single-celled fungi, most of which are in the phylum Ascomycota, only a few being Basidiomycota. Yeasts are found worldwide in soils and on plant surfaces and are especially abundant in sugary mediums such as flower nectar and fruits.
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Yeast The term yeast is often taken as a synonym for Saccharomyces cerevisiae, but the phylogenetic diversity of yeasts is shown by their placement in two separate phyla: the Ascomycota and the Basidiomycota. The budding yeasts (true yeasts) are classified in the order Saccharomycetales.
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- Definition of leaven. 1a : a substance (such as yeast) used to produce fermentation in dough or a liquid; especially : sourdoughb : a material (such as baking powder) used to produce a gas that lightens dough or batter.
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Yeasts Yeasts. Yeasts are fungi that grow as single cells, producing daughter cells either by budding (the budding yeasts) or by binary fission (the fission yeasts). They differ from most fungi, which grow as thread-like hyphae.easts. Yeasts are fungi that grow as single cells, producing daughter cells either by budding (the budding yeasts) or by binary fission (the fission yeasts). They differ from most fungi, which grow as thread-like hyphae.
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Yeast Yeast is a living microscopic organism which converts sugar or starch into alcohol and carbon dioxide, which is why beer brewers, wine makers and bread bakers like it. Baker's yeast is what we use most often for leavening when cooking.Baker's yeast is either active dry yeast (where the yeast is alive but inactive due to lack of moisture) or compressed fresh yeast (where the yeast is alive and extremely perishable as a result).east is a living microscopic organism which converts sugar or starch into alcohol and carbon dioxide, which is why beer brewers, wine makers and bread bakers like it. Baker's yeast is what we use most often for leavening when cooking.
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Sugar Sugar. Definition. noun, plural: sugars. (1) Any monosaccharide or disaccharide, used especially by organisms to store energy. (2) Any sweet, crystalline solid disaccharide used as sweetener or preservative.
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Definitions &Translations Candida. Candida is a genus of yeasts. Many species are harmless commensals or endosymbionts of hosts including humans, but other species, or harmless species in the wrong location, can cause disease. Candida albicans can cause infections in humans and other animals, especially in immunocompromised patients. In winemaking, some species of Candida can create potential faults in wines. Many species are found in gut flora, including C. albicans in mammalian hosts, whereas others live as endosymbionts in insect hosts. Systemic infections of the bloodstream and major organs, particularly in immunocompromised patients, affect over 90,000 people a year in the U.S., with a 40–50% mortality.
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Difference between Quick Breads and Yeast Breads Yeast bread. A yeast bread is a bread that uses yeast as the leavening agent. Typically sugar or honey are used as a catalyst to activate the yeast so that the bread will rise. The bread is left to rise for up to one hour, usually until it doubles in size. It may then be “punched” down and allowed to rise again before baking.