â Like in school it is important to keep a record of your performances. In this case we are taking about finances in your company. So bookkeeping always you to be inform of your company performances and it motivate you to take the necessary path to becoming a better company.
During such anaerobic conditions, yeast convert carbohydratesâstarches and sugarsâto alcohol and carbon dioxide gas. This process is known as fermentation. The fermentation process of yeast is caused by enzymes, catalysts in chemical reactions similar to the digestive enzymes in the human body.
Amount of sugar; small quantities (up to 5 Baker's Percent) increases yeast activity. Above 10 Baker's Percent, slows yeast activity. Type of sugar; sucrose, glucose and fructose are fermented rapidly; maltose is fermented slowly; lactose is not fermented at all. pH of dough; optimal pH is acidic 4 to 6. Above, fermentation slows. As yeast ferments, it produces acids to lower the pH to that range.