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If anyone could answer any of my questions, it would be much appreciated. Any links that help answer my questions will be good as well. Thanks.
Around how much of the carbon dioxide released in bread making is from aerobic respiration of yeast?
When dried active yeast is put into glucose solution, what happens? (etc. aerobic or anaerobic respiration? How does the yeast get "activated" inside glucose solution)
Will using different sugars (glucose/starch etc.) as the organic molecule affect the optimum temperature for aerobic respiration of yeast?
What is aerobic respiration in yeast useful for, if any?
Around how much of the carbon dioxide released in bread making is from aerobic respiration of yeast?
When dried active yeast is put into glucose solution, what happens? (etc. aerobic or anaerobic respiration? How does the yeast get "activated" inside glucose solution)
Will using different sugars (glucose/starch etc.) as the organic molecule affect the optimum temperature for aerobic respiration of yeast?
What is aerobic respiration in yeast useful for, if any?
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(Original post by Jidde)
It's anaerobic respiration.
It's anaerobic respiration.
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