What role does yeast play in bread?

Yeast produces a large amount of carbon dioxide in dough fermentation, which remains in the network structure due to the formation of gluten network structure, making the baked food tissue loose and porous and increasing its volume.

Yeast can also increase the spread of gluten, so that the carbon dioxide produced in the fermentation process can remain in the dough and improve the gas holding capacity of the dough. If chemical loosening agents are used, there will be no such effect.

2. Yeast improves taste

Dough undergoes a series of complex biochemical reactions during fermentation, resulting in the unique fermentation flavor of bread products. At the same time, the unique aroma of bread products and the strong appetizing baking aroma were formed.

Extended data:

Yeast-related processes: fermentation reaction;

The process of fermentation reaction varies according to the utilization of different sugars and the production of products. Taking the production of alcohol from glucose as an example, the following explains the process of wine fermentation, which is also the most classic fermentation reaction:

Chemical formula: c6h12o6 → 2c2h5oh+2co2+2atp (released energy: 1 18 kJ/mol) Text formula: sugar (glucose, fructose or sucrose) → alcohol (ethanol)+carbon dioxide+energy (ATP).

Baidu encyclopedia-fermentation

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