fermentation process and act offerments in bread

1. Q) What is Fermentation? Discuss the role of yeast inBreadMaking.
ANS.Fermentation is the process in which a substance breaks down into a simpler
substance. Microorganisms like yeast and bacteria usually play a role in
the fermentation process, creating beer, wine, bread, kimchi, yogurt and other foods.
The roles of yeast in BreadMaking are as follows:
Yeast is used for the leavening of bread. Yeast uses the sugars and oxygen in dough to
produce more yeast cells and carbon dioxide gas. This is called multiplication. The carbon
dioxide makes the dough rise which gives the bread a light and spongy texture. Yeast also
works on the gluten network. The by- products of fermentation, or rising, give bread its
characteristic flavour and aroma. The yeast continues to grow and ferment until the dough
reaches around 46 degree Celsius at which temperature yeast dies.
Yeast uses sugars by breaking them down into carbon dioxide and water. The yeast needs
lots of oxygen in order to
complete this type of
fermentation.
In bread dough, oxygen supply is limited
and the yeast can only achieve partial
fermentation and instead of carbon
dioxide and water being given off, carbon
dioxide and alcohol are produced. This is called alcoholic fermentation
Name- Pratiksha Diyali