About: dbpedia:Baker's_yeast   Goto Sponge  NotDistinct  Permalink

An Entity of Type : owl:Thing, within Data Space : platform.yourdatastories.eu:8890 associated with source document(s)

Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation, which is called brewer's yeast.

AttributesValues
rdfs:comment
  • Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation, which is called brewer's yeast.
foaf:depiction
  • External Image
thumbnail
is ingredient of
Faceted Search & Find service v1.13.91 as of Nov 14 2017


Alternative Linked Data Documents: ODE     Content Formats:       RDF       ODATA       Microdata      About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data]
OpenLink Virtuoso version 07.20.3212 as of Mar 29 2016, on Linux (x86_64-unknown-linux-gnu), Single-Server Edition (68 GB total memory)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2026 OpenLink Software