Applying a medium to your artwork can be nothing short of transformative. From slowing drying times to adding texture, mediums are the perfect complement to your colour choices. Conveniently, all of our acrylic mediums are fully compatible with our Professional Acrylic and Galeria Acrylic colours â and they can be used to achieve a variety of effects.
In this experiment, the fermentation of yeast using table sugar (sucrose) and honey (fructose and glucose) was compared to the fermentation of yeast using EqualÂ® Spoonful (aspartame). Both table sugar and honey contain simple sugars which yeast utilize to produce energy in the fermentation process.
Simple sugars like glucose also provide flavor to the bread and participate in browning reactions that occur at the crust during baking. Fortunately, the yeast used in bread-making contains the enzyme maltase, which breaks maltose into glucose. When the yeast cell encounters a maltose molecule, it absorbs it. Maltase then bonds to the maltose and breaks it in two. Yeast cells also contain invertase, another enzyme that can break sucrose, like the sucrase described above. This enzyme works on the small percentage of sucrose found in the flour. These two enzymes are responsible for producing much of the glucose needed by the yeast for fermentation. The other major enzyme at work in bread dough is protease. Protease acts on protein chains, breaking the peptide bonds between amino acids.