Flour, water, salt, and yeast are mixed, given time to react, and then baked. The product is a brown loaf of bread with many tiny holes from air bubbles. Compare the properties of the products and the reactants.
Answers
Answer:
make me as brainlics
Explanation:
In the production of bread one of the step is fermentation which is done with the help of the yeast or better know as baker's yeast ie Saccharomyces cerevisiae
In the production of bread one of the step is fermentation which is done with the help of the yeast or better know as baker's yeast ie Saccharomyces cerevisiae At the time of making dough for the bread yeast is added along with other ingredients and is left to rest for sometime which gives yeast time for the fermentation process where it converts the sugar present in the flour to carbon dioxide and alcohol.
In the production of bread one of the step is fermentation which is done with the help of the yeast or better know as baker's yeast ie Saccharomyces cerevisiae At the time of making dough for the bread yeast is added along with other ingredients and is left to rest for sometime which gives yeast time for the fermentation process where it converts the sugar present in the flour to carbon dioxide and alcohol.When the dough is baked the release of carbon dioxide at the time of baking leaves holes in the bread which gives the bread its sponginess
In the production of bread one of the step is fermentation which is done with the help of the yeast or better know as baker's yeast ie Saccharomyces cerevisiae At the time of making dough for the bread yeast is added along with other ingredients and is left to rest for sometime which gives yeast time for the fermentation process where it converts the sugar present in the flour to carbon dioxide and alcohol.When the dough is baked the release of carbon dioxide at the time of baking leaves holes in the bread which gives the bread its sponginessSo, the correct answer is 'Evolution of CO22 makes the bread spongy
Answer: Flour, water, salt, and yeast are mixed, given time to react, and then baked. The product is a brown loaf of bread with many tiny holes from air bubbles. Compare the properties of the products and the reactants.
Explanation: