How do the microbes in bread work?

The microbes in bread, primarily yeast, play a crucial role in the bread-making process. Here's how they work:

1. Fermentation:

* Yeast consumes sugar: Yeast, a type of fungus, feeds on sugars present in the flour.

* Production of carbon dioxide and alcohol: During this process, yeast produces carbon dioxide (CO2) and alcohol as byproducts. The CO2 gets trapped within the dough, causing it to rise.

* Flavor development: The alcohol produced contributes to the bread's flavor.

2. Dough Rising (Leavening):

* Gluten structure: Flour contains gluten, a protein that forms a network when mixed with water.

* CO2 inflation: The CO2 produced by the yeast inflates the gluten network, making the dough rise.

* Texture and volume: The rising action creates the characteristic airy and voluminous texture of bread.

3. Baking Process:

* Yeast inactivation: The heat of the oven kills the yeast.

* Alcohol evaporation: The alcohol produced during fermentation evaporates during baking.

* Final texture: The CO2 gas expands further, creating a more open and porous structure within the bread.

4. Types of Yeast:

* Active dry yeast: Most common type, needs to be rehydrated before use.

* Instant yeast: Faster acting, doesn't require rehydration.

* Fresh yeast: Requires refrigeration and has a shorter shelf life.

5. Other Microbes:

* Bacteria: Some bread recipes incorporate bacteria, such as sourdough starter, which contribute to the flavor and acidity of the bread.

In summary, the microbes in bread, primarily yeast, are responsible for the rising action, flavor development, and texture of bread. Their role in fermentation and leavening is fundamental to the bread-making process.