The main purpose is to make the bread more tender, but it also adds flavor and helps it to brown when baking.
The function of the yeast in dough is to produce carbon dioxide and expand the dough with a mass of tiny bubbles, giving the finished product a light pleasing texture. Adding yeast to dough also enhances the flavor of the finished product.
too collect the air when mixed with gluten
the yeast is used to make what you are making rise so it gives it some fluff or texture.
turns it into a giant purple penguin
Yeast dough is dough (basically a mixture of flour, water, salt) to which yeast (a form of fungi) has been added to cause the dough to 'rise', add in dimension by filling the dough with carbon dioxide given off by the yeast. Dough without yeast does not expand.
Recipes will vary depending on the type of pastry or bread your making but the are the basic ingredients, Short crust pastry is Flour, Fat a little salt and water. Bread dough is Flour, Fat, Yeast, a little sugar (to activate the yeast) salt and water.
Salt and fat are added at the end of some methods of mixing bread dough so that they will not interfere with the incorporation of yeast into the flours or reduce the rising power of the yeast. However, when modern forms of "active dry yeast" are used, the salt and yeast can be added together, directly to the flour, with fats stirred in immediately thereafter.
Lean dough contains small amounts of sugar and fat, if any. Breads made from lean dough tend to have a chewier texture and bigger crumb Rich/Enriched Dough: Enriched dough may have fat, dairy, eggs, or sugar added. Its softer, and the finished product has a softer texture and smaller crumb
Flour, eggs, water, butter(cut into fine pieces), salt, and sugar. There is also a dough where yeast is added. Pizza is used from dough where yeast is used. It's relatively easier than you think.
no its not
The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This makes the dough rise.
Yeast dough will rise when the dough has active yeast, sugar, and is held at the right temperature. The rising is caused by carbon dioxide that is formed from the yeast as it breaks down sugar.
Yeast is added to bread along with moisture and sugar, and the dough is kept in a moist, warm environment. During this rising time, the yeast consumes the sugar in the dough and release CO2 gas, which is trapped in the dough and causes the dough to rise. When the dough is baked, the yeast is killed, but the bubbles created by the gas remain.
Yeast. The correct answer, is yeast.
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.
Yeast is used to make bread by fermenting the dough.