Q

What happens to yeast during the baking of bread?

From 5 years of verified research · Vassili Sandqvist
A

Yeast, specifically Saccharomyces cerevisiae, dies at approximately 140°F (60°C). Since the interior of a loaf of bread reaches temperatures between 200–210°F (93–99°C), every yeast cell is dead before the bread leaves the oven, meaning there is no live yeast in commercial bread.

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