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Yes, actually it does.
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Why bread dough rises?
The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This makes the dough rise.
When making yeast bread dough the bread rises What is this proscesss called?
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.
When bread dough rises when yeast is added is it a chemical change why?
chemical
What does the gas from the yeast in bread do?
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.
Why bread is baked in the top half of the oven?
Because it is. as you know bread is yeast therefore yeast rises to the top and expands leaving the bread bigger than it was. Source: www.eatmypooanddrinkmypee.co.uk
How is bread prepared?
Bread is traditionally made from various products combined with copious amounts of yeast. This concotion is then placed into an oven, and the yeast rises to yield bread.
Bread rises because fermentation bye yeast produces?
carbon dioxide
When bread dough rises when yeast is added is it a chemical change?
A chemical change
Does room temperature affect how much gas is created by yeast?
Yes. as temperature rises pressure rises and density rises.
Why does bread continue to raise when baked?
Bread rises more quickly when it's warm, so it will rise a noticeable amount in just a few minutes in the oven, until it gets hot enough (inside the bread) to kill the yeast, at which point it stops rising.
What do you use yeast for?
Yeast is a natural fungus with starts to grow when temperature rises, therefore making bread larger (for example). Yeast is most commonly used in bread making, helping it to rise.
Why is yeast in the bread used?
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.
