Read the text “Baker’s Yeast: A Biological Leavening Agent” again and complete sentences with the correct phrases.
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Baker’s yeast is a type of , , and .
Active dry yeast must be activated by dissolving it in warm water, while instant dry yeast can be mixed directly in with the flour.
Fresh yeast can be added directly to the dough or dissolved in water first.
During the process of , yeast eats sugar and produces carbon dioxide gas, which helps the dough rise.
The ideal temperature for activating active dry yeast is degrees Fahrenheit.