Why is yeast used in bread?

Yeast plays a crucial role in bread making, acting as a natural leavening agent. Here's how it works:

* Fermentation: Yeast consumes sugar in the dough, producing carbon dioxide gas and alcohol as byproducts. The carbon dioxide gas gets trapped in the dough's gluten structure, creating air pockets and causing the dough to rise.

* Flavor Development: The fermentation process also produces various aromatic compounds, contributing to the unique flavor and aroma of bread.

* Texture: The rising process creates a light and airy texture, making the bread soft and enjoyable to eat.

In summary, yeast in bread is essential for:

* Rising and creating a light texture

* Developing flavor and aroma

Without yeast, the bread would be dense, flat, and lack the characteristic taste we associate with bread.