Why is yeast used in the baking and brewing industries?
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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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Using yeast to make bread and beer
In bread making, the carbon dioxide produced by the yeast during respiration is trapped in the dough, causing it to rise. ... In brewing, carbon dioxide and ethanol (alcohol) are produced by the yeast during fermentation (respiration without oxygen).
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