On Tue, 20 Jan 2004 23:09:14 +0000, Jean-Scott wrote:

> I have software that does nutritional analysis. However, I believe it is
> taking the carbohydrates at face value. It does not take into consideration
> that the yeast in a recipe will reduce the total carbs. Is there a formula
> that I can apply to my calculations that will reflect this offset?
>
> Any input would be helpful.
> Jean-Scott

In baking (such as bread baking) the amount of carbs used by the yeast is
going to be very small - insignificant in my opinion.

Only in things like wine and beer making are a significant level of carbs
converted. In wine, most of the fermentable carbs are already sugars. In
beer making, the barley is sprouted, then the wort cooked to convert
and extract some measure of the complex carbs to simpler sugars via enzyme
action. No such large scale conversion to sugar takes place in yeast
baking, and the amount of sugar added to most bread recipes is only a
small portion of the total carb count.