The salt will bust the yeast cells killing it. Thus the yeast will be useless and not product the gas that is needed for the dough (bread) to rise.
Directly regulated by sugar and salt. Sugar cuases yeast growth, salt slows. Environmental factors such as moisture, heat and acidity also affect yeast growth.
If you mix salt with yeast, the rise of the dough will be slowed down and the salt can kill the yeast.
Salt and fat are added at the end of some methods of mixing bread dough so that they will not interfere with the incorporation of yeast into the flours or reduce the rising power of the yeast. However, when modern forms of "active dry yeast" are used, the salt and yeast can be added together, directly to the flour, with fats stirred in immediately thereafter.
The yeast die.
Yeast is a living organism. Salt, sugar and flour are compounds that are not alive.
They put flower,eggs,and salt in the yeast bread.
When mixed, the yeast reacts with the salt and the sugar.
in a food experiment you should really use things like yeast and salt.
I'm pretty sure it's both, because while yeast and flour mixed with water smells alcoholic (which is a sign of fermentation), when it's mixed with yeast and water it smells like milk. Also, it barely grows, less than just yeast and water. Correct me if I'm wrong!
In yeast breads, salt limits the action of yeast by killing it. If you have too much salt, you might kill the yeast too quickly. The bread might also taste salty. In quick breads (those that rise with baking soda and/or baking powder), salt is used to add flavor, so too much salt will just make the bread taste more salty.
Flour, water, yeast & salt
flour , yeast , warm water , salt