Linked from

The 33 pages that link to Yeast, each with the reason it gives.

• FermentationRelated: Yeasts ferment sugars in bread, beer, wine, and other foods.

• EthanolRelated: Yeasts carry out the fermentation used to make many ethanol-containing drinks.

• BakingRelated: In yeast-raised dough, fermentation supplies gas before and during oven baking.

• AutophagyRelated: Starvation-induced vacuolar degradation in yeast made autophagy experimentally tractable.

• BreadRelated: Its carbon dioxide expands dough during fermentation.

• Eduard BuchnerRelated: Buchner ground yeast cells to obtain the extract used in his experiments.

• Palm wineRelated: Yeasts produce much of the alcohol in fermenting palm sap.

• ToastRelated: Yeast fermentation creates the airy bread structure that browns during toasting.

• InjeraRelated: Gas produced during batter fermentation contributes to injera’s porous structure.

• Rye breadRelated: Carbon dioxide from yeast fermentation expands rye dough during proofing.

• Alcoholic beverageRelated: These microorganisms drive fermentation in many alcoholic beverages.

• Potassium sorbateRelated: Yeasts are among the organisms potassium sorbate is used to suppress.

• BliniRelated: Yeast fermentation leavens traditional blini batter and contributes its flavor.

• Rice wineRelated: Yeasts convert sugars released from rice starch into ethanol.

• OladyiRelated: Yeast can leaven oladyi batter, helping it rise before and during cooking.

• Sorbic acidRelated: Yeasts are among the organisms sorbic acid is used to suppress.

• Low-alcohol beerRelated: Yeast metabolism is the source of beer's alcohol and much of its flavor.