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What happens if you put to much sugar in yeast?

Updated: 8/11/2023
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SchuylerVanHunter

Lvl 1
10y ago

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Excess sugar produces a very negative water potential and this causes water to move out of the yeast cells into the sugar solution (by osmosis)- the cells become dehydrated, they do not have enough water for cell growth (yeast cells are usually 90% water).

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Wiki User

16y ago
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Wiki User

10y ago

In theory it could cause the fermentation activity of the yeast to stop but this is more commonly observed when fermenting beers and wines. In bread making it is noticeable that sweetened doughs prove much more slowly than unsweetened dough. So too much sugar can slow down or inhibit the development of bread dough. Too much salt in doughs also has an inhibitory effect on yeast activity.

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