Yeast Fermentation and Cell Biology

Podcast Beta

Play an AI-generated podcast conversation about this lesson

Questions and Answers

Match the following terms with their definitions:

Amylase = An enzyme that breaks down starch into sugar Zymase = A term used to refer to a single enzyme responsible for fermentation Glycolysis = The process of breaking down sugars to carbon dioxide Fermentation = The process of yeast cells breaking down sugars for energy

Match the following statements with their corresponding facts:

15 trillion yeast cells are in one pound of compressed yeast = Yeast cells are very small Yeast uses energy for survival and reproduction = Yeast cells break down sugars for energy Alcohol evaporates to a gas and expands during baking = Fermentation produces as much alcohol as it does carbon dioxide Malted barley flour is used to add amylase in lean doughs = Yeast lacks amylase and cannot break down starch into sugar

Match the following processes with their descriptions:

Fermentation = The process of yeast cells breaking down sugars for energy Glycolysis = The breakdown of starch into sugar Budding = The process of yeast cell reproduction Baking = The process of breaking down sugars to carbon dioxide

Match the following elements with their roles:

Yeast = Tiny enzyme machines breaking sugars into smaller molecules Amylase = Enzyme breaking down starch into sugar Louis Pasteur = Scientist who proved that living yeast is necessary for fermentation Malted barley flour = Means of adding amylase into lean doughs Signup and view all the answers

Match the following terms with their characteristics:

Yeast cells = Very small single-celled microorganisms Fermentation = A process that produces carbon dioxide and alcohol Glycolysis = A process with multiple steps and separate enzymes controlling each step Lean doughs = Doughs consisting of little more than flour, water, salt, and yeast Signup and view all the answers

Match the following statements with their corresponding results:

Yeast cells break down sugars for energy = Production of carbon dioxide and alcohol Yeast lacks amylase = Inability to break down starch into sugar Alcohol evaporates to a gas and expands during baking = Rise of dough during baking Yeast reproduces by budding = Formation of new yeast cells Signup and view all the answers

Match the following processes with their importance:

Amylase addition = Crucial in lean doughs for starch breakdown Glycolysis = Necessary for the production of carbon dioxide Fermentation = Important for yeast cell survival and reproduction Budding = Important for yeast cell reproduction Signup and view all the answers

Match the following elements with their relationships:

Yeast cells = Produce carbon dioxide and alcohol through fermentation Amylase and starch = Interact to produce sugar Yeast and sugar = Interact to produce carbon dioxide and alcohol Glycolysis and enzymes = Interact to break down sugars into smaller molecules Signup and view all the answers

Match the factors that affect yeast fermentation with their effects:

Temperature of dough = Increases yeast activity between 50°F and 120°F (10°C and 50°C) Amount of salt = Retards or inhibits yeast fermentation pH of dough = Has an optimal range of 4 to 6 Type of sugar = Influences fermentation speed Signup and view all the answers

Match the type of yeast with its primary characteristic:

Active Dry Yeast = Produces slack, sticky doughs and dense loaves Instant Yeast = Is less vigorous than compressed or active dry yeast Fresh Compressed Yeast = Has the same high level of dead and damaged yeast as Active Dry Yeast Signup and view all the answers

Match the sugar types with their fermentation rates:

Sucrose = Fermented rapidly Maltose = Fermented slowly Lactose = Not fermented Fructose = Fermented rapidly Signup and view all the answers

Match the type of yeast with its recommended usage:

Active Dry Yeast = Conventional or no-time doughs Instant Yeast = Extensible dough is desirable Fresh Compressed Yeast = Short fermentation time doughs Signup and view all the answers

Match the effects of yeast fermentation with their descriptions:

Alcohol production = Leavening gas in yeast-raised baked goods Carbon dioxide production = Fast rising of bread during baking Flavor molecule production = Distinctive aroma of freshly baked yeast bread Acid production = Low pH ideal for yeast fermentation Signup and view all the answers

Match the type of yeast with its production process:

Active Dry Yeast = Requires hydration in water before adding to dough Instant Yeast = Gentler drying process than Active Dry Yeast Fresh Compressed Yeast = Vacuum-packed and sold dried Signup and view all the answers

Match the yeast-related terms with their descriptions:

Preferment = A mixture of yeast and some ingredients fermented before final dough Sponge = A type of preferment for sweet doughs Instant yeast = Fast-fermenting yeast for no-time doughs Lean dough = Dough with low levels of added sugar Signup and view all the answers

Match the factors that slow yeast fermentation with their effects:

High sugar levels = Inhibit yeast fermentation above 10% High temperature = Kills yeast cells above 140°F (60°C) Antimicrobial agents = Slow or stop yeast fermentation Low salt levels = Increase yeast fermentation Signup and view all the answers

Match the type of yeast with its shelf life:

Active Dry Yeast = Up to one year at room temperature without loss in activity Instant Yeast = Has an indefinite shelf life at room temperature Fresh Compressed Yeast = Has a shorter shelf life than Instant Yeast Signup and view all the answers

Match the type of yeast with its usage ratio:

Active Dry Yeast = Use the same amount as Instant Yeast Instant Yeast = Use one-quarter to one-half the amount of fresh compressed yeast Fresh Compressed Yeast = Use the same amount as Instant Yeast Signup and view all the answers

Match the yeast fermentation outcomes with their characteristics:

Fast fermentation = Desirable for time-constrained bakers Slow fermentation = Develops flavor and gluten strength Optimum fermentation = Occurs at temperatures around 78°F-82°F (25°C-28°C) Inhibited fermentation = Caused by high sugar levels or antimicrobial agents Signup and view all the answers

Match the type of yeast with its desirable temperature range:

Active Dry Yeast = Between 70F (21C) and 95F (35C) Instant Yeast = Has a wide temperature tolerance Fresh Compressed Yeast = Has no specific temperature range Signup and view all the answers

Match the yeast amounts with their effects:

Large amount of yeast = Adds an undesirable yeasty flavor Small amount of yeast = Suitable for long fermentation times Optimal amount of yeast = Balances fermentation rate and flavor No yeast = Prevents fermentation Signup and view all the answers

Match the type of yeast with its specific use case:

Active Dry Yeast = Pizza or tortilla production Instant Yeast = Where extensible dough is desirable Fresh Compressed Yeast = Short fermentation time doughs Signup and view all the answers

Match the dough conditions with their effects on yeast fermentation:

Acidic pH = Ideal for yeast fermentation Basic pH = Slows yeast fermentation High salt levels = Retards yeast fermentation Low sugar levels = Increases yeast fermentation Signup and view all the answers

Match the type of yeast with its unique characteristic:

Active Dry Yeast = Is more vigorous than compressed or active dry yeast Instant Yeast = Can be added directly to dough without hydration Fresh Compressed Yeast = Has a shorter shelf life than Instant Yeast Signup and view all the answers

Match the yeast products with their characteristics:

Fast-fermenting yeast = Suitable for no-time doughs Instant yeast = Used in commercial bread production Active dry yeast = Requires rehydration before use Wild yeast = Found naturally on fruits and grains Signup and view all the answers

Match the baking practices with their effects on yeast fermentation:

Short fermentation = Suitable for high-sugar doughs Long fermentation = Develops flavor and gluten strength Multiple preferments = Enhances yeast activity and flavor High-temperature baking = Kills yeast cells and stops fermentation Signup and view all the answers

Match the following types of yeast with their characteristics:

Osmophilic yeast = Grows well in high-sugar environments Regular yeast = Takes an hour or more to adapt to high-sugar environments Compressed yeast = Comes as dry granules Active dry yeast = Has a light grayish tan color Signup and view all the answers

Match the following yeast strains with their suitable environments:

Osmophilic yeast = Rich doughs with high sugar Regular yeast = Lean doughs Compressed yeast = Warm water (100°F; 38°C) Sourdough yeast = Flour and water mixture Signup and view all the answers

Match the following attributes with their corresponding yeast forms:

Moist cakes or blocks = Compressed yeast Dry granules = Active dry yeast Pleasant yeasty aroma = Fresh compressed yeast Vacuum-packed jars or pouches = Instant yeast Signup and view all the answers

Match the following yeast storage methods with their corresponding shelf life:

Wrapped in plastic and refrigerated = Up to two weeks Frozen = Three to four months Room temperature = Several months Spray-dried = Less than 10 percent moisture Signup and view all the answers

Match the following yeast characteristics with their potential issues:

Darkened extensively and turned gummy = Bacterial contamination Uneven distribution = Crumbling directly into dough Off aroma = Dead yeast cells Low moisture = Extends shelf life Signup and view all the answers

Match the following sourdough bread characteristics with their countries of origin:

Notably sour = San Francisco Milder = French Rich doughs = Rye flour Leavened with a sponge = Traditional sourdough Signup and view all the answers

Match the following sourdough starter preparation methods with their ingredients:

Flour and water = Basic mixture Rye flour = Added ingredient Onion or potato = Additional source of food Wild yeast and lactobacilli = Naturally fermented Signup and view all the answers

Match the following yeast handling methods with their benefits:

Caring and feeding the starter = Affects flavor Adding a portion of starter to the sponge = Leavens the bread Saving a small amount of starter for the next day = Consistent source Mixing fresh flour and water = Ready to use Signup and view all the answers

Match the following bread-making techniques with their characteristics:

Using a sourdough starter = Naturally fermented Using pure yeast cultures = More consistent source Baking with compressed yeast = Warm water (100°F; 38°C) Baking with active dry yeast = Several months shelf life Signup and view all the answers

Match the following yeast-related terms with their definitions:

Levain = French term for sourdough starter Osmotic pressure = Increased by sugar in dough Sponge = Mixture used to leaven bread Baker's yeast = Saccharomyces cerevisiae Signup and view all the answers

Study Notes