Measuring the activity of Saccharomyces cerevisiae in relation to home-based additives by measured net weight loss

This research study is to measure the activity of saccharomyces cerevisiae through selected additives which have been added in hydration step making bread dough. The sensitive sugars (Mazzoleni, S. et al.2015) and by using multiple possible that can be found at home, we compare ones give a healthier yeast therefore better rise As ferments, it consumes naturally dough creates an acidic environment maintain its growth produces CO2 as product this reaction, cause for rising tracked how active mean weight loss measuring three separate batches comparing results Multiple Comparisons Means: Tukey Contrasts test see if significance what was help fermentation process yeast. We easily soluble are best choices promoting health with F(9,20)=14.49, p<0.0001.Keywords: Saccharomyces cerevisiae, Bread, Fermentation, Glucose, Baking