I have the same question, and I think it's because muscles have the gathering and building up of Lactic Acid, while bread has air pockets of carbon dioxide, so one is storing it up, the other is holding it in.
I have the same question, and I think it's because muscles have the gathering and building up of Lactic Acid, while bread has air pockets of carbon dioxide, so one is storing it up, the other is holding it in.
which changes can you observe during the fermentation of dough
The yeast consumes the natural sugars in the dough and causes bubbles to form. This causes the dough to rise. It's being blown up by the yeast.
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.
A fermentation process.
Proofing and fermentation are the terms that refer to dough's rising process.
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.
retarding
Carbon dioxide
The product of alcoholic fermentation that causes dough to rise and creates the little holes in bread is carbon dioxide. During fermentation, yeast converts sugars into alcohol and carbon dioxide gas, which gets trapped in the dough. This gas expands when heated during baking, leading to the dough rising and forming the characteristic holes in the bread.
Both types of fermentation are used in various commercial processes. Lactic acid fermentation is used to make yogurt. Alcoholic fermentation is used to make dough rise.
Alcoholic fermentation