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Why is temperature control important in preparing yeast dough?
ElizabethDuncan
Heat and warm water with some sugar activates yeast, almost like you're waking it up and feeding it. If the temperature too hot, you'll kill off the yeast and your break won't rise but if it's too cold you the yeast won't "wake up" and activate properly, so your break won't rise. You leave the dough in a warm spot after making the dough to give the yeast a chance to ferment the sugar in the dough and the carbon dioxide byproduct poofs it up.
Wiki User
∙ 12y ago
Wiki User
∙ 12y agoThe higher the heat the faster the expansion.
If it expands to fast or too much it will be airy and tough. If it expands to slowly or not enough it will be chewy.
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What is the difference between dough mixer and dough kneader?
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Handicrafts for preparing and cooking food?
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Does the temperature of Cookie dough effect the cooking of cookies?
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what temperature should dough be to roll out pizza?
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How did temperature affect the cookie dough? Was any matter lost during baking?
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400 degrees
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