What happens to carbohydrates of wheat flour you when add yeast?

When yeast comes into contact with the carbohydrates (starch) in wheat flour, they undergo a process known as fermentation. Here's what happens:

1. Activation: When yeast is mixed with warm water, the yeast cells become active and start to grow.

2. Enzyme Production: The yeast cells produce an enzyme called amylase. This enzyme breaks down complex carbohydrates, such as starch, into simpler ones, such as maltose and glucose.

3. Sugar Breakdown: Amylase starts to break down the starch present in the wheat flour into fermentable sugars.

4. Carbon Dioxide Production: The yeast converts glucose and other fermentable sugars into carbon dioxide gas and ethanol (alcohol). This results in the formation of tiny gas bubbles within the dough, causing it to rise.

5. Ethanol Production: Along with carbon dioxide, yeast also produces ethanol as a byproduct of fermentation. However, during baking, most of the ethanol evaporates due to the high temperature.

6. Flavor and Aroma: The fermentation process contributes to the characteristic yeasty flavor and aroma that is commonly associated with bread and other yeast-based baked goods.

7. Dough Expansion: As the yeast continues to produce gas, the dough starts to expand and rise. The bubbles of carbon dioxide become trapped within the dough structure, giving rise to a fluffy texture.

8. Baking Process: When the bread or dough is baked, the heat causes the yeast to die. However, the effects of fermentation, such as the expansion of dough and the presence of flavorful compounds, remain intact.

In summary, when yeast is added to wheat flour, the yeast feeds on the carbohydrates (starch), converting them into simpler sugars. This process, known as fermentation, results in the production of carbon dioxide gas and ethanol, leading to the dough's expansion and the characteristic flavor of yeast-based baked goods.