Write two properties of yeast, which makes it best suitable for use in the banking industry for making bread, pastries and cakes.
Answers
Answer:
Yeast is used for the leavening of bread. Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide gas. This is called multiplication. The carbon dioxide makes the dough rise which gives the bread a light and spongy texture. Yeast also works on the gluten network. The by-products of "fermentation", or rising, give bread it's characteristic flavour and aroma. The yeast continues to grow and ferment until the dough reaches around 46°C at which temperature yeast dies.
Yeast uses sugars by breaking them down into carbon dioxide and water. The yeast needs lots of oxygen in order to complete this type of fermentation.
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In a bread dough, oxygen supply is limited and the yeast can only achieve partial fermentation and instead of carbon dioxide and water being given off, carbon dioxide and alcohol are produced. This is called alcoholic fermentation.
Explanation: