Which—yeast or bacteria—produces more of the carbon dioxide for leavening during fermentation and which produces more of the acids for flavor? Which of the following is a source of food for yeast, and...

Which—yeast or bacteria—produces more of the carbon dioxide for leavening during fermentation and which produces more of the acids for flavor?

Which of the following is a source of food for yeast, and which must be first broken down by enzymes: starch; sugar.