What do yeast cells use as a food source in breadmakingand winemaking?

Yeast cells use sugars as their food source in both breadmaking and winemaking.

Here's a breakdown:

* Breadmaking: In bread, yeast primarily consumes simple sugars like glucose and fructose. These sugars are typically found in the flour, although sometimes sugar is directly added to the recipe.

* Winemaking: In winemaking, yeast consumes sugars from the grapes, primarily glucose and fructose. These sugars are naturally present in the grape juice.

During fermentation, yeast converts these sugars into alcohol (ethanol) and carbon dioxide.

* In breadmaking, the carbon dioxide bubbles create the airy texture, while the alcohol evaporates during baking.

* In winemaking, the alcohol is what gives the wine its characteristic flavor and intoxicating properties.