Yeast is an essential part of the making of bread. Yeast is what makes bread rise! The yeast eat simple sugars and produce carbon dioxide, which make the bread light and fluffy. The gas from the carbon cause there to be tiny air pockets. Bread rises from an acid-base reaction that produces carbon dioxide, which is called neutralization. Also, when yeast releases carbon dioxide, the biochemical of it would probably be the water and the carbon dioxide. Heat also plays a role in making bread. It has to go all the way into 140°F in which the yeast would have been completely killed.Also, the point in the graph below it had a different point of temp. with the activity.
The graph above shows the activity of yeast. When the temperature goes up, the yeast will produce more carbon dioxide. However, the yeast stops creating carbon dioxide when the temperature reaches 26 degrees celsius (78.8 degrees fahrenheit) This is the temperature in which the yeast would stopped its activity. Most likely the yeast in this graph produced very small air bubbles due to the fact that the warmer the air, bigger the air bubbles would are.
How does yeast produce carbon dioxide in dough? In bread making (or special yeasted cakes), the yeast organisms expel carbon dioxide as they feed off of sugars. As the dough rises and proofs, carbon dioxide is formed; this is why the dough volume increases. The carbon dioxide expands and moves as the bread dough warms and bakes in the oven. The bread rises and sets.
Since yeast produces carbon dioxide which makes the bread more fluffy, if bread does not contain yeast is it more of a flatbread? No, not at all. There are lots of different ways of leavening. Some people might put baking soda or powder in, and it would still make good bread. The bread won't turn out the same way when using yeast, but it still will make bread, just not flat.
Fermentation
Fermentation is a chemical change. Fermentation is when microbes converting into starches and sugars to gas. In fact, the warmer the gas is the bigger the air pockets will be. Fermentation happens in many foods such as cocoa, buttermilk, cod liver oil, pickles, sour cream, soy sauce, yogurt, etc. This takes place when the bread is mixed and is left to rise, also known as ferment.
The graph shows that the rate of fermentation goes up or rises in fact due to the temp. and also decreases at higher temp. This graph is kid of like to graph show earlier, the graph about yeast.
What does fermentation produce? Fermentation produces air bubbles as well as yeast. When the dough is mixed, you leave the dough to rise. During the time it is rising, fermentation is going on producing air bubbles.
VOCAB WORDS USED IN THIS TAB Chemical Reaction: a process in which one or more subtances turn into a whole another subtance. Microbes: a bacteria that causes disease or fermentation, also used in fermentation Fermentation: yeast or other microorganisims breaking down subtance Melting Point: the point in which a solid starts to turn into a liquid Boiling Point: the point in which a liquid starts to turn into a gas
Does bread have a melting or boiling point? If so, how does fermentation go along with it? The answer to both of those is no. Bread does not have a boiling or melting point. Since a melting point is when a soild turns into liquid, and a boiling point is when a liquid starts to turn into gas. Since bread does neither of those things, it simply sublimes, which is a soild to a gas. To add, if you try to melt or boil bread, it will burn and turn black.