How does bread rise?!


Question:

How does bread rise?

any ordinary bread.


Answers:
The yeast in the bread reacts to the air when you leave the bread out on the counter and it forms pockets of carbon dioxide bubbles in the bread which makes it rise. That's why bread isn't dense and you can even look at it closely and you will see the holes.

yeast

yeast help bread to rise

You let bread rise over several hours to develop its flavor. The longer the yeast cells have to work (up to a point), the more maltose and alcohol they can produce.
Yeast cells are like most single-cell organisms -- they are more active when it is warm. The whole idea behind a refrigerator is to make food cold so that the bacteria, which all foods contain, have a low level of activity and therefore reproduce less. Warm yeast cells do their work faster up to a point -- beyond that point, the temperature gets too high and the yeast cells die. Yeast reproduces by cell division. Over the course of two hours, yeast does not really have time to reproduce. The yeast cells in the envelope of yeast are the cells that do the work in your loaf of bread. That is why, if you use old yeast, your bread will not rise. Most of the yeast cells in an old envelope of yeast have died, so there are not enough cells to power the expansion.

yeast

yeast makes it rise.

yeast, more specifically imagine the yeast as little pacmen running around eating sugar and burping out co2. the yest eat sugar which is why you add sugar to your yeast during blooming.but the yeast die at temperatures over 110 degrees and die and about 40 degrees.




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