Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.
The system of imperial units or the imperial system (also known as British Imperial) is the system of units first defined in the British Weights and Measures Act of 1824, which was later refined and reduced. The system came into official use across the British Empire. By the late 20th century, most nations of the former empire had officially adopted the metric system as their main system of measurement, but some Imperial units are still used in the United Kingdom and Canada.
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast. Baker's yeast is also a single-celled microorganism found on and around the human body.
The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so with salt than sugar. Fats such as butter or eggs slow down yeast growth; however, others say the effect of fat on dough remains unclear, presenting evidence that small amounts of fat are beneficial for baked bread volume.