Answer: In the process of fermentation, yeast (Saccharomyces cerevisiae) converts sugars into ethanol and carbon dioxide. This chemical reaction, known as alcoholic fermentation, is crucial in baking as it causes dough to rise. The released carbon dioxide gets trapped in the dough, creating bubbles and leading to the leavening of bread, making it light and fluffy.
https://youtu.be/P1nUW2LK4gA?si=0QvSAIHB8G8WMMqm
Explanation: Yeast, a unicellular fungus, plays a vital role in baking by facilitating the leavening of bread through a process known as alcoholic fermentation. In this biochemical reaction, yeast metabolizes sugars present in the dough, producing ethanol and carbon dioxide as byproducts. The carbon dioxide forms bubbles, creating pockets of gas within the dough. These bubbles expand and cause the dough to rise, resulting in a light and airy texture in the finished bread. Meanwhile, the ethanol produced evaporates during the baking process. This dual action of yeast, releasing both gas and alcohol, not only contributes to the desired texture but also imparts flavor to the bread. Bakers carefully control factors such as temperature and fermentation time to optimize yeast activity, ensuring a consistent and well-risen final product.
https://youtu.be/P1nUW2LK4gA?si=0QvSAIHB8G8WMMqm
