Baking - Yeast

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Created by
Ellison

Cards (2)

  • Yeast respires aerobically (fermentation); Glucose + Oxygen→ Carbon Dioxide + Water (C_6H_12O_6 + 60_2→ 6CO_2 + 6H_2O); CO_2 makes bread rise
  • Commercial process:
    • Active yeast mixture is added to other ingredients, left in warm environment for up to three hours while yeast respires anaerobically produces CO_2 bubbles causing dough to rise (proving)
    • Dough is ‘knocked back’ (excess air removed), kneaded, shaped and allowed to rise again
    • Cooked in a hot oven so bubbles expand, during cooking, any alcohol produced by yeast will evaporate from the bread