• Preface & introduction

  • Biology of Yeast Cells - Simplified

  • Yeast Production - General Discussion

    • Yeasts Available to Bakers

    • Yeast Conversions

  • Functions of Yeast in Breadmaking

  • Dough Fermentation & Temperature

  • Dough Development

    • Cell Creation and Control Thereof

    • Osmotic Pressure

    • The Fermentation Process

    • Sugar Transformations

  • Factors Effecting Fermentation

    • Yeast Growth

    • Fermentative Adaptation

    • Sugar Utilization

    • Acidification

    • Yeast Tolerance to Acidity

  • Fermentation Control

    • Sponge Doughs

    • Straight Doughs

    • Adjustments in Fermentation Time

  • Engineered and Changing Yeasts

  • Bibliography & World Wide Web Links