Author Question: Dry (active) yeast a. is also called compressed yeast and has about 70 percent moisture. b. is ... (Read 96 times)

yoroshambo · **on:** Aug 19, 2018

Dry (active) yeast
a. is also called compressed yeast and has about 70 percent moisture.
b. is reactivated in warm water at 85 degrees F.
c. is rehydrated in water at 115 degrees F.
d. has a short shelf life and develops mold easily, so refrigeration is required.

Question 2

How do Saccharomyces cerevisiae ferment and multiply in a flour mixture?
a. They feed off the sugars in flour, quickly fermenting the glucose.
b. An enzyme in yeast hydrolyzes starch to glucose and fructose, while flour amylases break down some starch to maltose.
c. The maltose is transported into the yeast cell where it is hydrolyzed to glucose.
d. Sucrose added to the flour mixture is broken down by yeast invertase to glucose and fructose.
e. all of the above answers are correct
f. none of the above answers is correct