How does yeast help in bread making?!
How does yeast help in bread making?
Answers:
Yes, the yeast feeds on the sugars but what if you have not added sugar to the bread? The carbohydrates in the dough (which are converted to sugars during digestion process of the yeast "eating" it) are what allow the yeast to feed, giving off the by product, carbon dioxide.
What allows the bubbles to stay in the dough, making the bread rise, is gluten. That is the elastic part of the dough that develops from the type of flour used when kneaded. The harder the grain, like durham wheat, the more elastic the dough and the larger the bubbles are. Some flours do not have a high gluten content, so the texture is less elastic like rye, soy, corn, and barley where the bubbles escape. It is common to find wheat with these grains to provide gluten so the bread is lighter, also acheived with leavening powders if wheat is not used. These breads tend to be more crumbly.
If you want a finer textured and moister bread using wheat flour, the addition of milk to replace water, some or all, will give that effect.
It is quite an amazing process, bread making. Have fun with it.
the yeast makes the bread rise, supposedly.
that's what makes it rise. bread without yeast is called a cracker
The purpose of any leavener is to produce the gas that makes bread rise. Yeast does this by feeding on the sugars in flour, and expelling carbon dioxide in the process. As the yeast feeds on the sugar, it produces carbon dioxide. With no place to go but up, this gas slowly fills the balloon. A very similar process happens as bread rises. Carbon dioxide from yeast fills thousands of balloon-like bubbles in the dough. Once the bread has baked, this is what gives the loaf its airy texture.
The yeast digest the sugar in the dough, producing the gases that put the "bubbles" in bread - thus making it rise so it's high and soft instead of flat and hard.
It makes the dough rise and aerates it otherwise you end up with a flat bread with no rising.
Many breads are leavened by yeast. The yeast used for leavening bread is Saccharomyces cerevisiae, the same species used for brewing alcoholic beverages. This yeast ferments carbohydrates in the flour, including any sugar, producing carbon dioxide. Most bakers in the U.S. leaven their doughs with commercially produced baker's yeast. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture.
Both the baker's yeast, and the sourdough method of baking bread follow the same pattern. Water is mixed with flour, salt and the leavening agent (baker's yeast or sourdough starter). Other additions (spices, herbs, fats, seeds, fruit, etc.) are not necessary to bake bread, but often used. The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often punch down the dough and let it rise again), then loaves are formed and (after an optional final rising time) the bread is baked in an oven.
Many breads are made from a straight dough, which means that all of the ingredients are combined in one step, and the dough baked after the rising time. Alternatively, doughs can be made with the starter method, when some of the flour, water, and the leavening are combined a day or so ahead of baking, and allowed to ferment overnight (such as the poolish typically used for baguettes). On the day of the baking, the rest of the ingredients are added, and the rest of the process is the same as that for straight doughs. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the highly reliable results of baker's yeast, and the flavor/complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available.
The sour taste of sourdoughs actually comes not from the yeast, but from a lactobacillus, with which the yeast lives in symbiosis. The lactobacillus feeds on the byproducts of the yeast fermentation, and in turn makes the culture go sour by excreting lactic acid, which protects it from spoiling (since most microbes are unable to survive in an acid environment). All yeast-leavened breads used to be sourdoughs, and the leavening process was not understood until the 19th century, when with the advance of microscopes, scientists were able to discover the microbes that make the dough rise. Since then, strains of yeast have been selected and cultured mainly for reliability and quickness of fermentation. Billions of cells of these strains are then packaged and marketed as "Baker's Yeast". Bread made with baker's yeast is not sour because of the absence of the lactobacillus. Bakers around the world quickly embraced baker's yeast for it made baking simple and so allowed for more flexibility in the bakery's operations. It made baking quick as well, allowing bakeries to make fresh bread from scratch as often as three times a day. While European bakeries kept producing sourdough breads, in the U.S., sourdough baking was widely replaced by baker's yeast, and only recently has that country (or parts of it, at least) seen the rebirth of sour-vinegar dough in artisan bakeries. According to Alton Brown, host of Food Network's "Good Eats" television show, each region of the world has different strains of lactobacillus, hence the flavor of the bread made from home starters is unique.
it makes it rise