Ключевые слова: activation, aerobic, anaerobic, bakers yeast, bakery ingredient, baking, baking process, biochemical process, biology, bread, bread structure, carbohydrates, carbon dioxide, cells, cellular respiration, cerevisiae, culinary science, culture, dough, dough expansion, dry yeast, enzymes, fermentation, fermentation concept, fermentation control, fermentation cycle, flour, food science, fresh yeast, gas formation, gluten, growth, instant yeast, leaving agent, metabolism, microbial balance, microbiology, microorganisms, moisture, proofing, rising, saccharomyces, sugar, temperature, water, yeast, yeast activity, yeast culture,