Answer:
35 degrees
Explanation:
When the temperature is close to 27 degrees, yeasts multiply at moderate speed, producing carbon dioxide and other chemical compounds in mild amounts as well.
If the temperature is higher, near 35 degrees, yeasts usually multiply much more faster and tend to produce more carbon dioxide.
However, by raising the temperature, yeasts also produce more acidic compounds which may, in the case of pasta production, for example, cause a more unpleasant taste.
