What does yeast do in bread dough?

Yeast plays a crucial role in bread dough, acting as the driving force behind its rise and giving it its characteristic texture and flavor. Here's how:

1. Fermentation:

* Yeast consumes sugar in the dough and produces carbon dioxide gas and alcohol as byproducts.

* The carbon dioxide gas gets trapped in the gluten network, forming air pockets and making the dough rise.

2. Flavor Development:

* The alcohol produced during fermentation evaporates during baking, leaving behind subtle, complex flavors that contribute to the overall taste of the bread.

* Different types of yeast and their fermentation processes can lead to varying flavor profiles in bread.

3. Texture:

* The gluten network, formed by proteins in the flour, traps the carbon dioxide bubbles, creating a light and airy texture.

* The yeast's activity also affects the crumb structure of the bread, which is the pattern of holes and air pockets inside the loaf.

4. Other Benefits:

* Yeast can help break down complex sugars and starches in the flour, making them easier for our bodies to digest.

* Some yeasts can produce enzymes that contribute to the softening of the dough.

In summary, yeast is essential for:

* Rising of the dough: By producing carbon dioxide

* Flavor development: Through the production of alcohol and other byproducts

* Texture: By creating a network of air pockets

* Digestibility: By breaking down complex carbohydrates

Without yeast, bread dough would remain flat and dense, lacking the characteristic rise, texture, and flavor we enjoy.