Etymology:
The word "yeast" comes from the Old English word "gist," which means "foam" or "froth." This is because yeast causes fermentation, which produces carbon dioxide gas that forms bubbles in dough or beer.
Meaning:
Yeast is a single-celled fungus that converts sugar into carbon dioxide and alcohol, a process known as fermentation. It is used in baking to make bread rise, and in brewing to make beer and wine.
Origin:
Yeast is found naturally on the skin of fruits and grains. It is believed that humans first discovered yeast by accident when they left fruit juice or grain mash exposed to the air. The wild yeast present in the air would then ferment the sugars in the liquid, producing carbon dioxide and alcohol.
Over time, humans learned to cultivate yeast and use it to make bread, beer, and wine. Yeast was domesticated in ancient Egypt as early as 5000 BCE, and it has been used in food and beverage production ever since.
Today, there are many different species and strains of yeast, each with its own unique characteristics. The most common type of yeast used in baking is Saccharomyces cerevisiae, while brewer's yeast is a strain of Saccharomyces pastorianus.
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