Task: Question Answering
Input (English): Background Paragraph: Baker's yeast is the common name for the strains of yeast commonly used in baking bread and bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae,[1] and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast.[2] Baker's yeast is also a single-cell microorganism found on and around the human body. 
Story: the students used yeasts in two different experiments: they baked bread using baker's yeast, and made beer, using brewer's yeast. They learned a lot about sugars and chemistry. 
Question: Which yeast is worse for bakery products?
Output (English): brewer's yeast.