How to use in-sentence of “yeast”:
+ But it does not have the same texture or taste that yeast has.
+ Alcohol is produced by yeast during the process of fermentation.
+ The yeast is removed before the beer is bottled or served.
+ If the mother is and the baby have a yeast infection then they can be treated at the same time.
+ During that time, the yeast can settle at the bottom of the barrel.
Example sentences of “yeast”:
+ When yeast ferments, it breaks down the glucose.
+ Fungi producing the antibiotic penicillin and those that cause athlete’s foot and yeast infections are imperfect fungi.
+ After filtering, but leaving some yeast the juice is blended in the bottle.
+ French traditions say that bread may only contain the following four things: flour, water, yeast and salt.
+ An example of biotechnology is the use of the fermentation reaction in yeast to make beer and other alcoholic drinks.
+ When the yeast grows without control, an infection happens.
+ It is used for baking bread because the yeast makes carbon dioxide as a by-product of it eating sugar.
+ The ethyl alcohol produced by yeast is used to make beverages or biofuel.
+ In some cases yeast might be used to speed up the process of creation of wine.
+ Soda bread does not use yeast to get its rise, instead the rise comes from baking soda reacting with the acid.
+ When yeast ferments, it breaks down the glucose.
+ Fungi producing the antibiotic penicillin and those that cause athlete's foot and yeast infections are imperfect fungi.
More in-sentence examples of “yeast”:
+ Europeans stopped using yeast and started adding egg beaterbeaten 1700s.
+ The yeast which is part of sourdough, can use these sugars.
+ The other way is to brew with glutinous rice, yeast powder, and water.
+ Japanese sake is made from rice, and uses yeast for fermentation; so even if some people call it “rice wine”, sake is really a kind of beer.
+ The most commercially important genus of lactic acid-fermenting bacteria is “Lactobacillus”, though other bacteria and even yeast are sometimes used.
+ Spraying beneficial bacteria or yeast may also prevent fire blight from infecting new trees.
+ Medicines called antibiotics do not cure yeast infections.
+ Curds are a dairy product made by “curdling” milk with rennet or yeast so that it separates, and taking away the liquid part.
+ People with diabetes or HIV are more likely to get a yeast infection.
+ The dough is made like ordinary bread dough with yeast as a leavening agent.
+ During respiration in yeast and bacteria, oxygen is not involved in the oxidation of food.
+ They’d add yeast to their dumpling skins the day before that, on the 28th day of the 12th month.
+ Szostak is also credited with the construction of the world’s first yeast artificial chromosome.
+ Effects of Water Temperature on Production of Carbon Dioxide Foam by Yeast – Sophie Challis Ethanol is also used as fuel, and to make other organic chemicals.
+ An English muffin is a round, flat bread made from a dough with yeast and enriched with butter and milk.
+ We now know that small particles called yeast cause fermentation.
+ The whole recipe also includes instructions to make home-made soda water from basic ingredients, such as yeast and sugar, to make the whole process open-source, otherwise commercially produced bottled or canned soda, or consumer carbonation machines with commercially manufactured carbon dioxide canisters, would need to be used.
+ The yeast is usually controlled in the body.
+ The amount of alcohol in the finished liquid depends on how much sugar there was at the beginning for the yeast to convert into alcohol.
+ A drier and cooler starter has less bacterial activity and more yeast growth, which results in the bacterial production of more acetic acid relative to lactic acid.
+ When the yeast infection is in the baby’s mouth, it is called thrush.
+ It is produced by the natural fermentation of prepared ginger spice, yeast and sugar.
+ Baker’s yeast is not useful as a leavening agent for rye bread, because rye does not contain enough gluten.
+ It is made from leftover yeast extract used for making beer.
+ Europeans stopped using yeast and started adding egg beaterbeaten 1700s.
+ The yeast which is part of sourdough, can use these sugars.
+ The other way is to brew with glutinous rice, yeast powder, and water.
+ A type of yeast can cause a skin infection on the nipple.
+ Oral candidiasis is a yeast infection of the mouth.
+ Conversely, a wetter and warmer starter has more bacterial activity and less yeast growth, with more lactic acid relative to acetic acid.
+ The genuine Neapolitan pizza dough consists of Italian flour, natural Neapolitan yeast or brewer’s yeast, salt and water.The dough must be kneaded by hand or with a low-speed mixer.
+ In 1979, Carter deregulated the American beer industry by making it legal to sell malt, hops, and yeast to American Homebrewinghome brewers for the first time since the beginning of Prohibition in the United States.
+ The yeast is also killed when the bread is baked.
+ Genetically modified yeast could be used to make beer that has fewer calories.
+ Flour already contains different kinds of yeast and bacteria spores.
+ In what is essentially disinfection, yeast keeps multiplying as long as there is sugar to “eat”, gradually increasing the alcoholic content of the solution and killing off all other microorganisms, and eventually themselves.
+ For example, neither water nor yeast are added.
+ Candidiasis, often called yeast infection or thrush, is a type of infectioninfectious disease.
+ Obtaining a satisfactory rise from sourdough takes longer than a dough leavened with baker’s yeast because the yeast in a sourdough is less vigorous.
+ Usually, sodium chloridesalt and yeast are added.
+ The yeast turns the sugars into alcohol and the wort into beer.
+ This may allow the yeast to multiply.
+ After boiling the wort is cooled and yeast is added.
+ When yeast ferments sugar, the yeast uses sugar and produces alcohol.
+ Scones are related to the ancient Welsh tradition of cooking small round yeast cakes on stones, that later changed to griddles.
+ These contain yeast fungi.
+ He is also Emeritus Professor and Head of the Laboratory for Yeast genetics and Cell Biology at the Rockefeller University, New York City.
+ Manufacturers of non-sourdough breads make up for the lack of yeast and bacterial culture by introducing into their dough an artificially-made mix known as bread improver or flour improver.
+ The yeast will produce carbon dioxide as a by-product of fermentation, which will leaven the dough.
