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Question re biochemistry of sugar in yeast-raised breads

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Question re biochemistry of sugar in yeast-raised breads

Howard_2 | Oct 9, 2012 01:54 PM

A friend makes a "honey-wheat" bread that contains yeast, and honey. I did not detect any honey taste in the bread. My recollection is that yeast will start digesting the honey before it digests the wheat--which I suspect means that the honey works mainly to feed the yeast.

Does anyone here have enough knowledge of this stuff to explain it in more depth?

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