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The foam, or troth (top yeast), or the sediment (bottom yeast), of beer or other in fermentation, which contains the yeast plant or its spores, and under certain conditions produces fermentation in saccharine or farinaceous substances; a preparation used for raising dough for bread or cakes, and making it light and puf…

A term used of beer when the froth of the yeast has reëntered the body of the beer.

The quality or state of being yeasty, or frothy.

Frothy; foamy; spumy, like yeast.

A cake yeast made by filtering the cells from the liquid in which they are grown, subjecting to heavy pressure, and mixing with starch or flour.

their spores formed in asci, or spore sacs. It comprises many orders, among which are the yeasts, molds, mildews, truffles, morels, etc. -- As`co*my*ce"tous (#), a.

-- Baker's itch, a rash on the back of the hand, caused by the irritating properties of yeast. -- Baker's salt, the subcarbonate of ammonia, sometimes used instead of soda, in making bread.

e quantity baked at once; a batch; as, a baking of bread. Baking powder, a substitute for yeast, usually consisting of an acid, a carbonate, and a little farinaceous matter.

r other malt liquors, when fermenting, and used as leaven in making bread and in brewing; yeast. Shak.

A slow alcoholic fermentation during which the yeast cells collect at the bottom of the fermenting liquid. It takes place at a temperature of 4º - 10º C. (39º - 50ºF.). It is used in making lager beer and wines of low alcohol content but fine bouquet.

A light cake made with flour, butter, yeast, and eggs.

Cream; a substance resembling cream; yeast; scum.

ation of rum. [West Indies] The use of dunder in the making of rum answers the purpose of yeast in the fermentation of flour. B. Edwards.

The lees of beer, cider, etc.; yeast. [U.S.]

That which causes fermentation, as yeast, barm, or fermenting beer.

The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized. It differs in kind according to the nature of the ferment which causes it.…

Small hard yellowish aggregations found in the Caucasus region, and containing various yeasts and bacteria. They are used as a ferment in preparing kefir.

a larger quantity of dough, produces a general change in the mass, and renders it light; yeast; barm.

A fermented drink made of water and honey with malt, yeast, etc.; metheglin; hydromel. Chaucer.

Yeast; barm. [prov. Eng.]