How yeast help in fermentation?

Answer 1

Yeast reacts with heat and water making it rise to give the bread a even and nice texture.

The yeast breaks down starches (as in flour) and turns the starches into glucose, fructose, and maltose. The yeast then grows on these sugars, converting them into alcohol and carbon dioxide which causes the bread to rise.

Answer 2

Yeast is a form of mold. As the yeast digests the sugars in the bread dough, it creates alcohol and carbon dioxide via Aerobic Fermentation. The carbon dioxide gas "inflates" the dough (the bread rises). Very early in the baking process (when the dough reaches about 145 degrees) the alcohol vaporizes off, the yeast dies harmlessly, and you have a finished, raised loaf of bread.

Answer 3

Yeast converts sugar into carbon dioxide that areates the bread to make it light. It isn't really fermentation as it is an oxidative process.

Answer 4

Fermentation is the process where yeast transforms sugar to oxygen. Carbon dioxide is released as a by-product of this process. The carbon dioxide bubbles are what makes bread rise.

Answer 5

yeast makes the bread rise if there was no yeast the bread would be flat

Answer 6

It is in the yeast that sugars consumed by the yeast are converted into alcohol.

Answer 7

Did you ever notice all the air holes in your bread. The gas from the yeast lifted the bread and left those holes.