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Bread ingredients comprise milk, sugar, flour and salt. Which of these is required for maximum fermentation by the yeast? What tests could be done in the lab? Will yeast react in a different way with various amounts of the other ingredients? We did the lab and cut down the amounts of sugar, salt and milk. We had various results however do not know exactly why it happened. What reacted with what to form more carbon dioxide to make the dough raise more? What produced lactate, and what did the sugar react with the yeast or something else?

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