Different types of breads are produced from flour of cereals. Dough is formed by mixing of baker’s yeast – Saccharomyces cerevisiae, water, salt and other necessary materials with flour. Compressed yeast is used in commercial bakery industry. It is available in dry, granular form for domestic use. Yeast produced for commercial use contains various useful contents like carbohydrates, fats, proteins, various vitamins, and minerals. Due to this, bread and other products produced with the help of yeast become nutritive.
