With experience and perhaps a 2- or 4-year college degree in culinary arts, a chef may find work in restaurants, hotels, cruise ships, specialty food stores or private homes, among other locations. Source: *U.S.
Five types of mold that grow on bread are penicillium, rhizopus nigricans, aspergillus, mucon, and Rhizopis stolnifer.read mold grows best in a damp, dark, warm, oxygen-rich environment. To prevent bread mold, keep the bread in a dry, lighted (sunlight), cool (frozen), carbon dioxide-rich en â¦ vironment. Some warehouses have CO2 lockers where they keep produce for extended storage.
Yeast in bread making. Yeast is used for the leavening of bread. Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide gas. This is called multiplication.The carbon dioxide makes the dough rise which gives the bread a light and spongy texture.Yeast also works on the gluten network.nstead it ferments carbohydrates (sugars) to produce carbon dioxide and alcohol which gives bread it's texture, colour and aroma. There are several types of yeasts but the important ones for the baking industry are those belonging to the genus Saccharomyces cerevisiae, which means sugar eating yeast.