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the carbon dioxide that is produced during fermentation expands which causes the dough to rise and the coagulation of the protein gluten prevents the dough from falling back into its original state (flat).
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∙ 14y ago
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What do you call breads made using a raising agent?
Bread made with a raising agent is called leavened bread or yeast bread.
What is the raising agent used in most bread?
yeast
What does unleavend mean?
bred without a yeast or a raising agent
The yeast Candida albicans causes what?
It is the causative agent of thrush and yeast infections.
Which leavening agent causes baked goods to rise higher?
Yeast.
What is the meaning of the french word levure?
Levure in French means Yeast ( a raising agent used in bread, etc ).
Are yeast bugs?
yes. they're small living things inside of the yeast
What are the culinary uses of a mechanical raising agent?
I'm not sure what you mean by mechanical, but raising agents like baking soda, baking powder, and yeast make foods light and fluffy.
Does flour contain yeast?
Actually, it does. It's just in very, very small amounts. There are various types of yeast in the air so some of it lands on the flour. Ages ago, it was the natural yeast in flour or in other bread ingredients that made bread rise. Now days we add the yeast to make the bread rise more predictably.
What is the name for the mixture of flour raising agent and water?
It really depends on what the flour/leavening agent/liquid mix is for. Most commonly, using something like that would be known as a poolish for making bread (flour, yeast, and water). However in making quick breads and cakes, there is no specific name for it. (Reference: Baking+Pastry Arts Graduate)
Why can't mixtures containing raising agents be left to stand?
By the time you get around to using the mix, the yeast will be dead and expended.
Why cant self-rising flour not recommended for yeast bread?
Self-rising flour (usually) has baking powder mixed into it in a certain ratio. Baking powder is used for rising baking such as cookies, biscuits, cakes, etc. It isn't appropriate for use with yeast because yeast is a raising agent. Baking powder creates gases that bubble and puff up baking by way of a chemical reaction. Yeast is a form of bacteria that eat sugar and excrete CO2, which is a gas, that puffs up baking by way of a biological reaction. If you used self-raising flour with yeast you would have two competing forms of raising agent - and I have no idea what kind of mess you'd find in your oven afterwards!
