The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This makes the dough rise.
Bread rises because the dough contains yeast. Some bread rises a lot more than other varieties. Yeast is a leavening agent.
because the yeast in the dough. makes the bread rise
Because there is yeast in it, and it had an adequate time and temperature required to rise.
it has yeast which makes it rise
Yeast makes bread rise
The yeast makes the dough rise
because of the yeast
chemical
A chemical change
When yeast dough rises, the process is called rising or leavening. The first phase of rising, when yeast is dissolved in warm water and sugar until it foams, is called proofing.
Your bread dough will rise then fall on the second rise if you allow it to sit too long. When left to rise too long, the yeast will consume all of the available sugar in the dough, resulting in fallen bread dough.
The fermentation (growth of microorganisms as they digest sugar) in any yeast dough is obvious when the dough rises. If the dough does not rise, you know that fermentation has not taken place.
The gas released by yeast, CO2, creates bubbles, as the bubbles expand in the dough, the bread rises. As the bread bakes, the bubbles set and give the bread its light, airiness.
No, air by itself does not make bread rise. In yeast dough, the micro organisms (yeast) consume sugars in the dough and produce gas. The gas bubbles are trapped in molecules of protein in the dough called gluten. These gas bubbles expand and cause the dough to rise. When the dough is baked, the heat makes the gas bubbles expand further producing soft delicious bread.
Bulk fermentation is a process in bread making. During the process of bulk fermentation the dough prepared for the bread is left in a warm temperature, due to which the bacteria in the yeast multiply and the dough rises to double.
If you've ever seen pita bread, you know it is perfectly flat. It is an unleavened bread. All bread would be flat if not for leavening, yeast being a prime example. Feeding on the sugars in the bread dough the yeast creates carbon dioxide gas, which "inflates" the dough (we say "the bread rises"). The baked loaf retains this "inflated" shape.
It IS chemical, but it's not a heat reaction. It's respiration. Yeast is a living organism, which consumes sugar and excretes CO2 and alcohol. - - - - - chemical, because its reacting with heat & that always means chemical. it just includes a physical change..
you can tell once it starts to become brown, but not all bread rises those are messed up yeast
Pot of flour + jug/bucket of water = dough (pick bread dough).