Yeast is added to the dough during the preparation of bread because it produces

General
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yeast is added to the dough during the preparation of bread because it produces

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Why is Yeast Added to Dough During Bread Preparation?

Answer: Yeast is added to the dough during the preparation of bread because it produces carbon dioxide gas and alcohol through a process known as fermentation.

Here’s a more detailed breakdown:

  1. Fermentation Process:
    Yeast is a type of fungus that consumes sugar present in the dough and converts it into carbon dioxide (CO_2) and ethanol (alcohol) in a process called fermentation. The equation for this anaerobic process is:

    \text{C}_6\text{H}_{12}\text{O}_6 \rightarrow 2 \text{CO}_2 + 2 \text{C}_2\text{H}_5\text{OH}

    where \text{C}_6\text{H}_{12}\text{O}_6 is glucose (a sugar), \text{CO}_2 is carbon dioxide, and \text{C}_2\text{H}_5\text{OH} is ethanol.

  2. Leavening the Dough:
    The carbon dioxide bubbles get trapped in the dough, causing it to expand and rise, which is essential for creating the light and airy texture in bread.

  3. Flavor Development:
    The ethanol and other by-products of fermentation contribute to the flavor and aroma of the bread.

Summary: Yeast is crucial in bread-making because it allows the dough to rise by producing carbon dioxide, creating a light texture, and enriching the bread’s flavor. The process of fermentation also contributes to the complex flavors and aromas.

Feel free to ask if you have more questions about baking or yeast, @anonymous4!