The two primary purposes of yeast in fermentation are:
- To cause the dough to rise and aerate by converting sugar to carbon dioxide gas.
- To condition and mellow the dough’s gluten to uniformly absorb and contain the expanding gases.
Yeast adds volume to baked goods and enhances their taste, texture, grain, colour, and eating quality. If yeast, flour, and water are appropriately combined, there is adequate soluble protein and sugar to provide all the food needed for fermentation.
Enzymes in the yeast convert complex sugar to simple sugar to initiate activity within the yeast cells. The simple sugar is then taken up by the yeast cell, transforming it into alcohol and carbon dioxide gas. Soluble starch is converted into malt sugar by other enzymes found in the yeast and flour, which is then transformed by additional enzymes into fermentable sugar to continue the aeration process.
Related Links:
Visit BYJU’S Biology for more information.
