why yeasts are use in bakeries???
Answers
Answer:
Yeast isn’t always used to make bread. When yeast is used the bread is termed ‘leavened’, when it isn’t the bread is ‘unleavened’. Many flat-breads, such as roti and tortilla are unleavened, while others like naan are leavened.
Leavening makes the dough rise, giving a lighter, fluffier consistency to the baked bread, and stretches the dough to develop the gluten structure.
Yeast is a micro-fungus which consumes naturally occurring sugars in the flour, producing alcohol and carbon dioxide gas as by-products. The gas is what makes the dough rise. If you only knead the dough lightly the finished bread will have quite large ‘bubbles’. This is typical of ‘rustic’ breads. For a more ‘refined’ bread the dough needs to be ‘knocked back’ before kneading and baking. This removes the larger pockets of gas.
The same ingredients (flour, water, salt and yeast) in the same proportions can produce many different styles of bread depending on how the dough is worked. That is the skill (some may say art) of the baker!
hope will be helpful ☺️
Answer:
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.