Abstract
The histories of baking and brewing have much in common because yeast is utilized in both. In baking, the primary function of this one-celled fungus (Fig. 10-1) is the production of carbon dioxide to leaven the dough. In brewing, both carbon dioxide and ethyl alcohol are desirable products. In the latter process, growth of the yeast in the sugary liquid must take place under anaerobic conditions.
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© 1970 Wadsworth Publishing Company, Inc., Belmont, California
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Baker, H.G. (1970). Fermentation. In: Plants and Civilization. Fundamentals of Botany Series. Palgrave, London. https://doi.org/10.1007/978-1-349-00243-6_10
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DOI: https://doi.org/10.1007/978-1-349-00243-6_10
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-03532-0
Online ISBN: 978-1-349-00243-6
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