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Meet baker’s yeast, the budding, single-celled fungus that fluffs your bread. Dough rising in a 100-minute time-lapse animation. In bread dough, baker’s yeast, or Saccharomyces cerevisiae, digests sugar and releases carbon dioxide. The CO2 forms bubbles in the dough and causes it to expand.
As fungi, yeasts are eukaryotic organisms. They typically are about 0.075 mm (0.003 inch) in diameter and have many forms, from spherical to egg-shaped to filamentous. Most yeasts reproduce asexually by budding: a small bump protrudes from a parent cell, enlarges, matures, and detaches.
| Weight | 20 g |
|---|
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