what is chemical yeast

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Chemical yeast is amixture of: an alkaline base, an acid base and (for storage) a dehumidifier. The most widespread alkaline base is sodium bicarbonate, while the dehumidifier par excellence is starch (of corn, potato, etc.).

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The chemical yeast is an edible product aimed at the production of food, based on flour, which must increase in volume and decrease the density (such as bread, pizzas, focaccia, some desserts etc.). Contrary to what one might believe, the use of chemical yeast is NOT an unnatural, nor dangerous, process.

However, yeast also produces alcohol and other chemical compounds as a result. In the case of brewing beer, the malt and hops are the source of sugar for the yeast. Through fermentation, compounds such as esters, ketones, and phenols are produced.

As fungi, yeasts are eukaryotic organisms. They typically are about 0.075 mm (0.003 inch) in diameter. Most yeasts reproduce asexually by budding: a small bump protrudes from a parent cell, enlarges, matures, and detaches. A few yeasts reproduce by fission, the parent cell dividing into two equal cells.

These oxidative yeasts grow on the surface of liquids and are known as film yeasts. Yeasts that are aerobic and facultatively anaerobic can grow both ways. When growing aerobically, yeasts produce mainly biomass, i.e., more yeast cells. When growing anaerobically, yeasts have a fermentative metabolism and produce carbon dioxide and ethanol.