Label
All
0
Clear all filters

Harold McGee

Yeast Metabolism

Appears in
On Food and Cooking
On Food and Cooking

By Harold McGee

Published 2004

  • About
Yeasts metabolize sugars for energy, and produce carbon dioxide gas and alcohol as by-products of that metabolism. The overall equation for the conversion that takes place in yeast cells is this:
C6H12O6 → 2C2H5OH + 2CO2
(1 molecule of glucose sugar yields 2 molecules of alcohol plus 2 molecules of carbon dioxide)
In making beer and wine, the carbon dioxide escapes from the fermenting liquid, and alcohol accumulates. In making bread, both carbon dioxide and alcohol are trapped by the dough, and both are expelled from the dough by the heat of baking.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title