yeast means: A living organism that is used to produce bread and beer. In the presence of sugar, yeast produces carbon dioxide, and alcohol. This is known as fermentation. You can buy bread yeast in both dry and fresh granulated forms. Instant yeast is a new type of yeast that allows you to add the yeast straight into your flour, without first soaking it in water. (in Cooking Dictionary)

What else does yeast mean?

  • Baking yeast is a term that refers to single-celled fungi of the Saccharomyces cerevisiae species, which ferment sugar. These by-products are primarily carbon dioxide and alcohol. Carbon dioxide increases or expands bread dough. Before adding liquid to the yeast, always use a thermometer. Baking yeast at home may be either dry and fast-rising. You may also find fresh or compressed yeast in the supermarket’s refrigerator. A quarter ounce of dry yeast equals 2 teaspoons. It is equivalent to one 0.6-ounce loaf of fresh, compressed yeast. (in Cooking Dictionary)
  • The yeast is a living organism that is used for brewing winemaking and baking. Champagne and beer are made from carbon dioxide, which is why yeasts give rise to bread doughs and champagne. For leavening, active dry yeast is most common. A single package of active yeast granules, or 1 tablespoon, is equivalent to one cup of fresh compressed yeast. (in Cooking Dictionary)
  • One of many unicellular fungal species in the genus Saccharomyces, Particularly S. cerevisiae, Reproduction asexually via budding, or sexually via the production of ascospores. Capable of fermenting carbohydrate. (in Merlin Dictionary)
  • One-celled form of fungi, which reproduces by budding. (in Merlin Dictionary)
  • Froth is a mixture of yeast cells and the carbon dioxide that they create during fermentation. It can be found in fruit juices or other products used in the manufacture of alcoholic drinks. (in Merlin Dictionary)
  • Powdered, or compressed, commercial yeast cell preparation used principally as a leavening or dietary supplement. (in Merlin Dictionary)
  • A agent for fermenting or activating. (in Merlin Dictionary)