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Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. [1] [2] [3] They are estimated to constitute 1% of all described fungal species. [4]
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker 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 (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...
Saccharomyces cerevisiae (/ ˌ s ɛr ə ˈ v ɪ s i. iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.
Saccharomyces is a genus of fungi that includes many species of yeasts. Saccharomyces is from Greek σάκχαρον (sugar) and μύκης (fungus) and means sugar fungus.Many members of this genus are considered very important in food production where they are known as brewer's yeast, baker's yeast and sourdough starter among others.
In ancient times the Greek bread was barley bread: Solon declared that wheat bread might only be baked for feast days. By the 5th century BC, bread could be purchased in Athens from a baker's shop, and in Rome, Greek bakers appeared in the 2nd century BC, as Hellenized Asia Minor was added to Roman dominion as the province of Asia ; [ 19 ] the ...
Pita bread is a yeast-leavened flatbread common in Mediterranean and Middle Eastern cuisines. It can be made with or without an interior pocket. It can be made with or without an interior pocket.
The name of Athens, connected to the name of its patron goddess Athena, originates from an earlier Pre-Greek language. [1] The origin myth explaining how Athens acquired this name through the legendary contest between Poseidon and Athena was described by Herodotus, [2] Apollodorus, [3] Ovid, Plutarch, [4] Pausanias and others.
Fermentation would not occur when sterile air or pure oxygen was introduced if yeast were not present. This suggested that airborne microorganisms, not spontaneous generation, was responsible. [44] However, although the idea of spontaneous generation had been in decline for nearly a century, its supporters did not abandon it all at once.