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Questions and Answers
What is the role of yeast in bread making?
Why is it important to leave the dough in a warm place during bread making?
What happens if the temperature is too high during the bread cooking process?
How does carbon dioxide contribute to the rising of bread?
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What happens to the alcohol produced during fermentation in the bread making process?
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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.
