Does yeast reduce the amount of calories?

[mnjesse]

Does anybody know if the amount of calories is reduced after adding yeast to the dough and letting it rise? Do the calories get reduced because the yeast feeds on some of the sugars or do the number of calories stay the same, but they are converted from sugars to alcohols? It really doesn't matter and it won't affect my pizza or bread consumption, but I'm just curious.

[TXCraig1]

1. I doubt any reduction (if any) during fermentation is material. Alcohol is more calorically dense than starch or sugar, and the weight of CO2 that is given off is trivial.
2. I'm guessing you're not eating the raw dough. Virtually all of the alcohol is cooked off, but so is much of the water, so by weight, the baked product is more calorically dense than the dough.

CL