baker's yeast


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Related to baker's yeast: brewer's yeast
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  • noun

Synonyms for baker's yeast

used as a leaven in baking and brewing

References in periodicals archive ?
High rate anaerobic treatment as a key step of purification of baker's yeast wastewater: a review, Manufacture of Alchohol and Liqueur & Vodka Products 3: 37-14.
One of the only elements- that can destroy the yeast and bacterial band of a sourdough mother is baker's yeast.
Baker's yeast is not ideal--it gives an off flavor, and doesn't survive well at higher levels of alcohol.
154) in Equation (21) for baker's yeast were obtained using the experimental data.
Lindquist, director of the Whitehead Institute for Biomedical Research in Cambridge, Massachusetts, reported on her research on prion proteins in baker's yeast.
Though a mainstay ingredient in bakeries and breweries, common baker's yeast has potential uses far beyond these familiar products.
FAST FACT: Scientists have mapped the complete genomes of baker's yeast (Saccharomyces cerevisiae), the roundworm (Caenorhabditis elegans), and the fruit fly (Drosophila melanogaster).
European researchers have sequenced 12 million base pairs that contain the entire 6,000 gene pattern of baker's yeast.
Renaissance's AR yeast strains are traditional baker's yeast with an accelerated natural ability to consume asparagine, the precursor of acrylamide found naturally in many foods.
The types considered for this study are baker's yeast, brewer's yeast, wine yeast, feed yeast, bio-ethanol, and others.
These tests confirmed that Revitalin PF, with its energizing actives produced by fermentation baker's yeast, boosts the two fundamental bioenergetic processes: glycolysis and mitochondrial respiration.
First, the group at Tel Aviv University, led by Nir Ben-Tal, built structural models of NHE9 using a bacterial relative as a template, allowing the Rao laboratory at Johns Hopkins to use the simple baker's yeast for screening the mutations.
Add in various types of additives, some declared and some very conveniently not shown on the label, an excess of baker's yeast, and, that is the sum of industrial bread, plus salt and water.
Although glucans exist in nearly all yeasts, fungi, and grains, beta-glucan derived from baker's yeast (Saccharomyces cerevisiae) has been the subject of most Western glucan studies over the past 40 years.
Fermented wheat germ extract differs from ordinary wheat germ in that it is fermented with baker's yeast to concentrate biologically active benzoquinones.