yeast powder is added to flour and its kneaded into soft dough .what happens after 1-2 hours and why
Answers
Yeast gets mixed with flour and after sometime it makes the dough rise by developing the gluten network. It also imparts significant flavours to it.
Yeast performs the process of fermentation by using the starch molecules present in the dough, breaks them into simple sugars and gives out alcohol and carbon-dioxide as by-products.
This carbon-dioxide, in turn gets trapped into the air bubbles of the dough, making it inflated ,thus strengthening the gluten network of the dough.
"When the yeast powder is added to flour and it is kneaded into soft after 1-2 hours the dough raises. It is because the compounds in the yeast and the flour prompt substantial starch particles to separate into basic sugars. The yeast uses these straightforward sugars and oozes a fluid that discharges carbon dioxide and ethyl liquor into existing air rises in the batter. On the off chance that the mixture has solid and versatile gluten organize, the carbon dioxide is held inside the air pocket and will start to swell it, much the same as somebody exploding bubblegum. As increasingly more little air cells load up with carbon dioxide, the dough rises."