What happens to yeast when you bake bread?

Yeast is the magic ingredient that makes bread rise! Here's what happens to it during baking:

1. The Rise:

* Yeast eats sugar: Yeast is a living organism that feeds on sugars, specifically simple sugars like glucose and fructose. In bread dough, yeast consumes the sugars present in the flour, along with any added sugar.

* Yeast produces CO2 and alcohol: As yeast feeds, it produces carbon dioxide (CO2) and alcohol as byproducts. This is the process of fermentation.

* CO2 creates bubbles: The CO2 gas gets trapped within the dough's gluten structure, forming tiny bubbles that cause the dough to expand and rise.

2. The Bake:

* Yeast dies: The high temperatures of the oven (typically around 350-450°F) kill the yeast cells.

* CO2 expands further: As the dough heats up, the CO2 inside the bubbles expands even more, leading to further rising. This is why bread continues to rise even after it's been put in the oven.

* Alcohol evaporates: The alcohol produced by the yeast evaporates during baking.

3. The Result:

* Light and airy texture: The numerous CO2 bubbles create the characteristic light and airy texture of bread.

* Flavor development: The yeast's activity contributes to the complex flavors of bread, including the slightly sweet and tangy notes.

In summary: Yeast plays a crucial role in the baking process, transforming simple dough into the fluffy and flavorful bread we all enjoy!