A strawberry allergy is not the only thing to worry about with strawberries. Besides the Fra a1 allergen, the strawberry also makes chemicals called oxalates and salicylates .
The minimal alcohol product burns off during the baking process, and the yeast dies also with the heat. The ideal temperature for yeast growth is 100 to 115 degrees F., but for leavening purposes, the ideal temperature is 80 to 95 degrees F. If the yeast grows too quickly, it will produce large bubble pockets in the end product. Yeast begins to die at 120 degrees F. So, it is important to let your yeast dough rise in a spot where the temperature is regulated. One-half an ounce of yeast will raise 4 cups of flour in about 1-1/2 to 2 hours, under ideal conditions. You should also proof your yeast to be sure it is viable before using in a recipe.
The graph shows that the higher the concentration of sugar the lower. the respiration rate. I believe this is because the more amount of. sugar added the more yeast die. This is due to either: 1.The high concentration of ethanol produced as a by-product. poisoning the yeast. 2. The temperature of the reaction being too high causing the yeast to. die or the enzymes to be denatured.. The temperature of the reaction, as some of the energy produced. converts into heat energy. At really high temperatures the reaction. will stop because the heat will have denatured the enzymes. 3. When there is a high sugar concentration the sugar molecules. diffuse into the yeast.