Fleischmann's yeast, also known as baker's yeast or Saccharomyces cerevisiae, is a type of yeast commonly used in baking and brewing. The main chemical reaction associated with Fleischmann's yeast is fermentation, specifically alcoholic fermentation.
The chemical reaction of Fleischmann's yeast can be summarized as follows:
Glucose (C6H12O6) → 2 Ethanol (C2H5OH) + 2 Carbon Dioxide (CO2)
In this reaction, glucose, a type of sugar, is metabolized by the yeast cells through a series of enzymatic reactions. The yeast breaks down the glucose molecule into two molecules of ethanol and two molecules of carbon dioxide. This process releases energy in the form of ATP (adenosine triphosphate), which the yeast cells utilize for their metabolic activities.
During baking, the production of carbon dioxide gas is especially important. The carbon dioxide generated by the yeast causes the dough to rise, resulting in a lighter and more porous texture in the final baked goods.
It's worth noting that this reaction represents the primary metabolic pathway of yeast under anaerobic (oxygen-limited) conditions. In the presence of oxygen, yeast can undergo aerobic respiration, which involves the complete oxidation of glucose to carbon dioxide and water, yielding more ATP. However, in the absence of oxygen, as is the case during fermentation, the yeast resorts to anaerobic metabolism, leading to the production of ethanol and carbon dioxide.