←建立内容为“thumb|[[芬蘭市售的烘焙酵母]] '''烘焙酵母'''泛指可在麵包烘焙過程中被用作膨鬆劑的釀酒酵母菌株。生麵團中的烘焙酵母發酵時可產生二氧化碳,進而造成麵團膨大。烘焙酵母發酵的原料為生麵糰中的葡萄糖,但高糖分會抑制其生長<ref name="isbn0-306-47363-1">{{cite book |author1=Christian, Elizabeth W.…”的新页面
^Christian, Elizabeth W.; Vaclavik, Vickie. Essentials of food science. New York: Kluwer Academic/Plenum Publishers. 2003: 323. ISBN 978-0-306-47363-0.
^Young, Linda; Cauvain, Stanley P. Technology of Breadmaking. Berlin: Springer. 2007: 88. ISBN 978-0-387-38563-1.
^Young, Linda; Cauvain, Stanley P. Technology of Breadmaking. Berlin: Springer. 2007: 79 [2015-10-27]. ISBN 978-0-387-38563-1. (原始内容存档于2016-05-12). The scientific name for baker's yeast is Saccharomyces cerevisiae, ...