YEAST

Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with 1,500 species currently described[1] estimated to be only 1% of all fungal species.[2] Most reproduce asexually by budding, although a few do so by mitosis. Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of a string of connected budding cells known as pseudohyphae, or false hyphae, as seen in most molds.[3] Yeast size can vary greatly depending on the species, typically measuring 3 4 m in diameter, although some yeasts can reach over 40 m.[4] The yeast species Saccharomyces cerevisiae has been used in baking and in fermenting alcoholic beverages for thousands of years.[5] It is also extremely important as a model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms. Researchers have used it to gather information about the biology of the eukaryotic cell and ultimately human biology.[6] Other species of yeast, such as Candida albicans, are opportunistic pathogens and can cause infections in humans. Yeasts have recently been used to generate electricity in microbial fuel cells,[7] and produce ethanol for the biofuel industry. Yeasts do not form a single taxonomic or phylogenetic grouping. The term "yeast" is often taken as a synonym for Saccharomyces cerevisiae,[8] but the phylogenetic diversity of yeasts is shown by their placement in two separate phyla, the Ascomycota and the Basidiomycota. The budding yeasts ("true yeasts") are classified in the order Saccharomycetales.[9]

DOUGH
Dough is a paste made out of any cereals (grains) or leguminous crops by mixing flour with a small amount of water and/or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items (e.g., dumplings), including flatbreads, and pancakes, noodles, crusts, pastry, and similar items. This includes all kinds of breads or similar recipes made from wheat, maize, rice, sorghum, and other cereals or related crops used around the world.

In many parts of central India, people use the quick method of making an instant roasted dough ball or baati. In countries in the Sahel region of Africa, ground and boiled dough balls (made from sorghum or millet) are called aiysh or biya, but are not roasted.[1] Flatbreads such as roti, naan, lavash, sangak, yufka, matzo or matzah, lafa, and tortilla are used in many parts of the world. Some flatbreads, such as naan and roti use leavening agents, others such as matzo are not leavened. Leavened or fermented dough, made from dry ground grain cereals or legumes mixed with water and yeast are in use all over the world. Salt, sugar and eggs are also common ingredients in dough. Fried dough foods are also common in many cultures.