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SUMMARY: A close relationship has been found between the baking activity of dried yeast and the yeast cell volume after reconstitution; other things being equal, the cell volume is in turn dependent upon the permeability of the cell wall. It appears that the total observed loss of activity occasioned by drying yeast may be attributed to increased cell-wall permeability.
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L. I. K. EBBUTT (1961) studied this question.
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