Fermentation, Carbon Dioxide, Yeast
yeast is added to a dough mix, it activates and begins to ferment
with the available sugars and starches in the flour and carbon dioxide
gas is produced.
The yeast produces gas bubbles, trapped within the elastic dough,
which makes the dough rise and results in light, flavourful bread.
Carbon dioxide is the element that causes dough to rise, giving
the bread a light spongy texture, and other gases released during
fermentation gives fresh bread its characteristic flavour and aroma.
The growth of yeast and the production of carbon dioxide gas continue,
until the dough in the oven reaches high temperatures, at which
point the yeast dies and fermentation is halted.
Flavour and texture are not the only benefits. Yeast itself is an
excellent source of B-complex vitamins and Thiamine, and the action
of fermentation makes grains more digestible.
, Carbon Dioxide Gas