Question

Read the following paragraphs

Yeast makes bread rise. There is active dry yeast and instant yeast. Either can be used. They are processed
differently and must be handled differently.
Active dry yeast has been heat treated. The outer layers of cells are dead. Dissolve it in liquid with sugar, called
proofing, before mixing with the other ingredients. This removes the dead cells and activates the yeast.
Instant yeast has been gently dried. Its outer cells are alive. It does not need to be proofed and can be mixed
with other ingredients.
This essay would benefit from transitional words and phrases. Choose the option below that uses transitions
most effectively.

Answer 1

Yeast is essential in bread and beer making for its reliable carbon dioxide production during fermentation, which causes dough to rise. Modern yeast strains have made this process more efficient compared to historical methods that used wild yeasts. Yeast's fermentation ability is key in both food production and scientific research.

Step-by-step explanation:

Importance of Yeast in Fermentation

Yeast is vital in scientific experimentation and culinary processes, such as bread and beer making, because of its easy culture and resilience under harsh conditions. Particularly in bread making, yeast is the preferred organism for its rapid and predictable carbon dioxide production which leavens the dough, giving bread a light, aerated texture. This is why artisanal breads in the past, relying on wild yeasts, often resulted in batches being discarded due to the unpredictable nature of natural yeast compared to modern strains.

In the fermentation process, yeast performs alcoholic fermentation, converting sugars into carbon dioxide gas which causes dough to rise and become fluffy. This production of carbon dioxide and ethanol is instrumental in many food and beverage preparation processes, including the baking of bread and wine production.

Historically, bread was leavened by capturing wild yeasts which was a laborious process with inconsistent results. Modern yeast strains, such as Saccharomyces cerevisiae, have facilitated more predictable and efficient bread rising. Yeast’s ability to ferment sugars even in the absence of oxygen has been harnessed by humans for centuries, and continues to be a cornerstone in food science and gastronomy.