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What characteristic of modern wheat flour makes it possible to make an elastic yeast-fermented dough?
Wiki User
∙ 13y ago
Yeast is a fungus, a living entity.
When the yeast consumes the moisture and starches found in bread, it gives of the waste products Carbon Dioxide and Grain Alcohol
Yes I said alcohol. yes that means that beer, wine, and vodka is yeast pee
anyway, the carbon dioxide is a gas which forms bubbles in the dough, making it enlarge, "rise".
the alcohol also evaporates when the bread is baked making it rise in the oven as well
Wiki User
∙ 14y ago
Wiki User
∙ 14y agoFlour gives strength and elasticity to doughs and batters when it's mixed with ingredients such as water or other liquids. Other ingredients are added for flavour and texture, depending on the type of food being cooked.
Wiki User
∙ 13y agoGluten in wheat flour - ancient or modern - makes it possible to make an elastic yeast-fermented dough.
Wiki User
∙ 13y agoThe gluten in the flour.
kimberly johnson
gluten in wheat flour-ancient or modern
Wiki User
∙ 13y agoGluten :D
Wiki User
∙ 15y agogluten
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What characteristics of modern wheat flour makes its possible to produce an elastic yeast -fermented dough?
Gluten in wheat flour - ancient or modern - makes it possible to make an elastic yeast-fermented dough.
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