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.
Thus, if yeast cells become denatured, as a result of a too high temperature, which causes the yeast cells enzymes to be denatured(lack of a better word...sorry), then the yeast would not ferment to the best of their ability, hence causing a decrease in the rate of fermentation.t depends on what you mean by ideal.   The higher the temperature the faster fermentation, but yeast mortality also increases as the temperature â¦ rises. Above a certain temperature and the yeast will be killed. Around 25 decrees C is good temperature for fast fermentation without temperature related mortality.