Why yeast is used in baking industry?
Exactly! It's a natural leavening agent. I'd just add that bakers also care about the type of yeast. You have: * Active Dry Yeast: Needs to be "proofed" in warm water first. * Instant Yeast: Can be mixed directly with the dry ingredients. * Fresh Yeast: Has a shorter shelf life but is loved by many professional bakers for its flavor.
The control over fermentation time and temperature is what allows bakers to develop different flavors and textures, from a simple white loaf to a complex sourdough. It's a living ingredient!
Yeast is a tiny fungus that's the magic behind leavened bread! It's used primarily for one key biological process: fermentation. The yeast cells consume the sugars present in the flour and release two main things:
- Carbon Dioxide (CO2): This gas gets trapped within the stretchy network of gluten proteins in the dough. As the gas expands (especially during baking), it causes the dough to rise and creates those lovely air pockets, giving bread its soft, airy texture.
- Ethanol and other compounds: The small amount of alcohol produced evaporates during baking, but along with other byproducts, it contributes significantly to the distinctive, delicious flavor and aroma of freshly baked bread.
So without yeast, you'd just have a dense, flat piece of dough!