What role does yeast play in bread making?

Yeast plays a crucial role in bread making, acting as the primary leavening agent that gives bread its characteristic texture and volume. Here's how:

1. Fermentation:

* Yeast is a single-celled fungus that feeds on sugar.

* When mixed with water and flour, it consumes the sugars present in the flour, producing carbon dioxide and alcohol as byproducts.

* This process, known as fermentation, creates tiny bubbles of gas trapped within the dough.

2. Leavening:

* The carbon dioxide bubbles expand, causing the dough to rise and become airy.

* This leavening process is what gives bread its light, spongy texture.

3. Flavor Development:

* While the alcohol produced during fermentation mostly evaporates during baking, it contributes to the bread's unique flavor.

* The yeast also produces various other compounds that influence the bread's aroma and taste.

Types of Yeast:

* Active Dry Yeast: This type requires rehydration in warm water before being used.

* Instant Yeast: This type does not need to be rehydrated and can be added directly to the flour.

* Fresh Yeast: This type is sold in a cake form and must be refrigerated.

Other Benefits of Yeast:

* Improved Digestibility: Yeast breaks down complex carbohydrates in flour, making the bread easier to digest.

* Nutrient Enhancement: The fermentation process increases the availability of certain nutrients in the flour.

In summary, yeast is essential for bread making, as it:

* Levens the dough, creating its characteristic texture and volume.

* Adds flavor and aroma to the bread.

* Improves its digestibility and nutrient content.