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There's amylase, which converts complex sugars into simple sugars that yeast are then able to feed on and produce alcohol and CO2; there's maltase and invertase, which together produce much of the glucose needed by the yeast for fermentation.

One difference causes dogs to produce longer versions of maltase.

These differences make the dog maltase more efficient, the researchers report.

Dogs and wolves have the same number of copies of another gene, MGAM, which codes for maltase, another enzyme important in starch digestion.

Fortunately, the yeast used in bread-making contains the enzyme maltase, which breaks maltose into glucose.