A lot of the ingredients in bread
contain large molecules, such as proteins and starches.
(That's what a protein molecule looks like super close up)
Science has taught us that large molecules
have little to no flavor. Yeast is helpful because it breaks down these large
molecules into much smaller ones, allowing the dynamic flavors of bread.
When yeast is activated, natural
enzymes break down complex sugars into simple sugars. The yeast then consumes
the simple sugar (YUM!) and releases carbon dioxide bubbles.
As the dough forms, it creates a
matrix. The carbon dioxide bubbles get trapped in the matrix. As more and more
bubbles become trapped, the dough starts to rise.
The biochemical process at work
here is called fermentation. It’s through the process of fermentation, breaking
down carbohydrates into alcohols and carbon dioxide, that yeast acts as a
leavening agent.
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