Why is yeast used in breadmaking?

Here's how it works:

* Yeast is a single-celled fungus. It's a living organism that feeds on sugars.

* When you add yeast to bread dough, it consumes the sugars in the flour. As it eats, yeast produces carbon dioxide gas and alcohol as byproducts.

* The carbon dioxide gas gets trapped within the dough's gluten network, causing the dough to expand and rise. The alcohol evaporates during baking.

This process is called fermentation, and it's what gives bread its characteristic light and airy texture.

Benefits of using yeast in breadmaking:

* Improved texture: Yeast creates a light and fluffy bread with a good crumb structure.

* Enhanced flavor: Fermentation adds a subtle, complex flavor to the bread.

* Longer shelf life: Yeast bread tends to stay fresh for longer.

Without yeast, bread would be flat, dense, and not very enjoyable to eat!