explain why yeast is added to breads and cakes plz.. don't send from Google
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they are added to give softness and fluffy texture
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Baker's yeast is the common name for the strains of yeast commonly used in baking bread and bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol.
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