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Biological Raising Agents in Bread Making
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Biological Raising Agents in Bread Making

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Questions and Answers

What is the role of yeast in bread making?

  • Producing carbon dioxide and alcohol through fermentation (correct)
  • Increasing the dough's thickness
  • Adding flavor to the dough
  • Preventing air pockets in the bread
  • Why is it important to leave the dough in a warm place during bread making?

  • To reduce the sugar content in the dough
  • To improve the taste of the bread
  • To promote fermentation by the yeast (correct)
  • To prevent the yeast from working
  • What happens if the temperature is too high during the bread cooking process?

  • The bread becomes fluffier
  • The dough becomes sweeter
  • The alcohol content increases
  • The yeast is killed (correct)
  • How does carbon dioxide contribute to the rising of bread?

    <p>By getting trapped as tiny air pockets in the dough</p> Signup and view all the answers

    What happens to the alcohol produced during fermentation in the bread making process?

    <p>It evaporates during baking</p> Signup and view all the answers

    Study Notes

    Biological Raising Agents

    • Yeast is a type of fungus and a single-celled microorganism that serves as a biological raising agent
    • Yeast is commonly used in bread making to produce bread dough

    How Biological Raising Agents Work

    • Yeast feeds on sugar contained in the dough, producing carbon dioxide and alcohol through fermentation
    • Carbon dioxide is produced and trapped as tiny pockets of air within the dough, causing it to rise
    • The warmth from the environment initiates fermentation, but high temperatures can kill the yeast
    • During baking, the carbon dioxide expands, causing the bread to rise further
    • The alcohol produced during fermentation evaporates during the bread baking process

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    Description

    Learn about yeast, a biological raising agent used in bread making. Discover how yeast feeds on sugar in the dough, producing carbon dioxide and alcohol through fermentation. Explore the process and conditions required for effective bread rising with biological agents.

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