Yeast
Yeast are a family of single-celled fungi.[1]
Although yeast is single celled, they are eukaryotes, and, unlike bacteria, those cells contain organelles, like mitochondria and a cell nucleus.[1]
Yeast ferment sugar -- a process called fermentation, that produces Carbon Dioxide and alcohol. Bakers rely on yeast releasing Carbon Dioxide to provide the bubbles in bread. The alcohol is driven off during the baking process. Brewers and distillers cultivate the yeast in order to produce alcoholic beverages.
References
[edit | edit source]- ↑ 1.0 1.1 1.2
medha deb (2025-09-07). "What Is Yeast? A Comprehensive Guide to Types, Uses, and Baking Science". PathCulture. Retrieved 2026-07-22.
Yeast is a microscopic fungus that exists all around us—in the air, on plants, and even on your skin. In baking, yeast plays a crucial role as a natural leavening agent, transforming sugars into carbon dioxide and alcohol during fermentation.