As to the differences in the types of yeast, that is an industrial
question. Why not try the companies who make the yeast (Fleischman or
Red Star to name the big grocery store brands)? They also have web
Come on, if I can think of this, so can you. Let YOUR mind work instead
of relying on ours.
Judy Dilworth, M.T. (ASCP)
Suzanne Brand wrote:
>> i am a biology student ( doing a levels) doing an investigation into the
> effects of different yeast's on the volume of dough. i have done my
> experiments but am having trubble with the theory!!!
>> any answers would be a great help!!!
>> 1. what is the difference between fresh yeast, brewers yeast and dried
> 2. how are they expected to differ when it comes to making the dough in a
> measuring cylinder rise??? which one should make the dough rise the most?
> 3. how can i explain the differences using biological terms??
> 4. i left all three measuring cylinders containing dough at a temp of 35C
> for one hour. is that OK or does it need to be longer??
>> thankyou to anyone who can shed some light. i am desperate for some
> i need your replies soon tho,as the project has to be finished by 5th
> Thanx again