Bakers yeast ,a commercial preparation made from dried cells of the fungus named
Saccharomyces cerevisiae, it is used as a leavening agent in doughs during baking.
Yeast added to bread dough produces a gas, and this causes the dough to rise, making the finished bread look like a sponge.
To allow the bread to rise. During the rising process, the yeast produces gases that form bubbles in the dough, making the dough lighter and "fluffier" than it would be otherwise.
Dough improver is actually called bread improver. it is used in bread making and can be bought in supermarkets. You add the bread improver into the dough and it will make a better loaf of bread.
In bread dough, emulsifier aids the dispersion and stability of fats throughout the dough.
Yeast added to bread dough produces a gas, and this causes the dough to rise, making the finished bread look like a sponge.
chemical
Sugar is added to the liquid in which the yeast is dissolved as an easily digested food for the yeast. As the yeast digests the sugar it produces gas which causes the bread dough to rise.
All yeast bread doughs require some sort of fat. Fat imparts the flavor to bread, and helps develop the dough to make it more elastic. Fats that can be added range from shortening, to oils (vegetable or peanut), or margerine or butter.
The working capital of any business is called dough. Bakers make dough (money) by making dough (bread).
The yeast feeds on carbohydrates in the dough and produces Carbon dioxide gas, this is what causes all the little bubbles that are present in bread and what causes it to "rise." It is left for a while in order for this process to happen and is usually allowed to double in size. Bread with no yeast in it is called "unleaven Bread."
A chemical change
It reacts with the sugars to make it rise.