What’s in the Dough?: How Different Carbohydrates Affect CO2 Production on Yeast

Abstract

Since yeast is still used for baking, ethanol and alcohol, it is important to understand its behavior and how to regulate its CO2 production, as well as the factors that affect these. We wanted to test how different carbohydrates affect the production of carbon dioxide of yeast. In order to test this, we formulated an experiment in which we used monosaccharides (glucose), disaccharides (sucrose), and polysaccharides (starch). We measure the CO2 production rate for a certain time for three trials for each sugar. Results. Discussion.