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  2. Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol.
    en.wikipedia.org/wiki/Baker%27s_yeast
    en.wikipedia.org/wiki/Baker%27s_yeast
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