Dried Yeast

Baker's yeast is the common name for the strains of <a href="http://en.wikipedia.org/wiki/Yeast" title="Yeast" >yeast</a> commonly used as a <a href="http://en.wikipedia.org/wiki/Leavening_agent" title="Leavening agent" >leavening agent</a> in <a href="http://en.wikipedia.org/wiki/Baking" title="Baking" >baking</a> <a href="http://en.wikipedia.org/wiki/Bread" title="Bread" >bread</a> and bakery products, where it converts the <a href="http://en.wikipedia.org/wiki/Fermentation_(food)" title="Fermentation (food)" >fermentable</a> <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar" >sugars</a> present in the<a href="http://en.wikipedia.org/wiki/Dough" title="Dough" >dough</a> into <a href="http://en.wikipedia.org/wiki/Carbon_dioxide" title="Carbon dioxide" >carbon dioxide</a> and <a href="http://en.wikipedia.org/wiki/Ethanol" title="Ethanol" >ethanol</a>. Baker's yeast is of the species <a href="http://en.wikipedia.org/wiki/Saccharomyces_cerevisiae" title="Saccharomyces cerevisiae" >Saccharomyces cerevisiae</a>,<a href="http://en.wikipedia.org/wiki/Baker%27s_yeast#cite_note-isbn0-387-38563-0-cite4-0" >[1]</a> which is the same species commonly used in alcoholic fermentation, and so is also called brewer's yeast. Bakers yeast is also a one celled microorganism growing around us and on us.