Yeast-leavened products

Bread is considered the most common food for mankind. Different types of breads have originated since prehistoric times, and the manufacturing of primitive types of flat breads is well documented. Bread is a sacred symbol for Christians, Jews, 

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Benzoates. The sodium and potassium salts of ben2oic acid [65-85-0], C2H 02, ate most effective against yeast and mold. They ate used in beverages, fmit products, chemically leavened baked goods, and condiments. Owing to their inhibitory effect on yeast, they cannot be used in yeast-leavened products. Potassium ben2oate was developed for use in reduced-sodium products. Ben2oates ate permitted for use in foods up to a level of 0.1% (76). 

Corn (Also see CORN.t Most flour is made from degerminsted white or yellow dent corn Mild, sweet flavor, white or yellow colored. May be gntty if not ground finely Produces tender baked goods that readily dry out and become crumbly. Flour Is too week for melnng yeast-leavened products. 

Potassium sorbate (C HyKOj) An antimycotic chemical agent that is the potassium salt of sorbic acid. It is widely used as a preservative in chemical-leavened bakery products. In yeast-leavened products, it is not used because it inhibits yeast activity. 

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