FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
YEAST FOODS
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is a complete food which is used in doughs. It contains dough conditioner ingredients such as calcium salts, sulfates, and phosphates which strengthen the gluten. It also contains ammonium salts and phosphates which function as yeast nutrients. It is used in bread dough and in the fermentation of alcoholic beverages.