What happens when you add yeast to dough made of maida?

When you add yeast to dough made of maida (a refined flour commonly used in South Asia), several important processes occur that result in the leavening of the dough and the production of a light, fluffy texture in the final baked product. Here's what happens:

1. Activation of Yeast: When you add yeast to the dough, it comes into contact with water and fermentable sugars present in the maida. Yeast is a fungus that contains live microorganisms known as yeast cells. These yeast cells require a warm and moist environment to activate. As soon as they come into contact with water, the yeast cells absorb moisture and begin to rehydrate.

2. Fermentation Process: Once the yeast cells are activated, they start the process of fermentation. During fermentation, yeast cells consume the fermentable sugars present in the dough and convert them into carbon dioxide gas and alcohol (ethanol). The carbon dioxide gas produced during fermentation gets trapped within the dough, causing it to expand and rise.

3. Rising of the Dough: As carbon dioxide gas accumulates inside the dough, it creates small pockets of air, causing the dough to puff up and increase in volume. This process of rising is what gives yeast-based breads and other baked goods their characteristic light and fluffy texture.

4. Byproducts of Fermentation: In addition to carbon dioxide and ethanol, yeast also produces other byproducts during fermentation, such as organic acids and flavor compounds. These byproducts contribute to the characteristic flavor and aroma of yeast-based breads and baked goods.

5. Baking: When the dough is baked in the oven, the heat causes the yeast cells to become inactive and eventually die. The alcohol produced during fermentation evaporates, leaving behind the characteristic light and airy structure in the baked product. The heat also causes the gluten proteins in the maida to coagulate, further contributing to the structure and texture of the final product.

Overall, the addition of yeast to dough made of maida leads to the activation of yeast cells, fermentation of sugars, production of carbon dioxide gas, rising of the dough, and development of characteristic flavors and textures associated with yeast-based breads and baked goods.