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-Using knowledge of carbohydrates, explain why glucose and fructose rather than sucrose are more readily
used as food sources for yeast during activation (adding warmth, a food source, and moisture).

Using knowledge of carbohydrates explain why glucose and fructose rather than sucrose are more readily used as food sources for yeast during activation adding w class=

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zyionforeman

Answer:

Disaccharides are made up of two, linked monosaccharides and broken back down into the latter during digestion ( 1 ). Sucrose is a disaccharide consisting of one glucose and one fructose molecule, or 50% glucose and 50% fructose. ... Sucrose tastes less sweet than fructose but sweeter than glucose ( 2 )

Explanation:

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