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Yeast Food. (a) Any nutrient that is assimilable by yeast (q.v.), as fermentable sugars (q.v.), amino acids (q.v.), vitamins (q.v.) and minerals, and that contributes to the organism's growth and propagation. (b) A combination of salts (q.v.) consisting of yeast nutrient and water-corrective and dough-improving minerals. Typically, the mineral mixture contains some type of ammonium salt, a calcium salt, either potassium bromate or iodate or both, plus starch, flour and the like as filler or carrier.