Yeast consumes the starches in flour, which are long chains of carbohydrates.
Breaking Down the Process
When you combine yeast with water and flour, the following occurs:
- Starches are the Food Source: Flour is primarily composed of starches, complex carbohydrates that yeast cannot directly consume in their long-chain form.
- Enzymes Break Down Starches: Yeast produces enzymes, specifically amylases, that break down these complex starches into simpler sugars like glucose and maltose.
- Yeast Consumes Simple Sugars: Yeast readily consumes these simpler sugars produced by the enzymatic breakdown of starches. This is the "feeding" process.
- Fermentation Occurs: As yeast consumes the sugars, it produces carbon dioxide and ethanol as byproducts. This process is called fermentation.
- Carbon Dioxide Makes Bread Rise: The carbon dioxide gas gets trapped in the dough, causing it to rise.
- Flavor Development: The fermentation process also contributes to the flavor development of the bread.
The Importance of This Process
This process of yeast feeding on flour carbohydrates is critical for baking because:
- It provides the leavening agent (carbon dioxide) that makes bread rise.
- It modifies the structure of carbohydrates, influencing the bread's texture.
- It contributes to the flavor profile of the baked good.
In summary, flour provides the starches that yeast enzymes convert into simple sugars, which the yeast then consumes to produce carbon dioxide, ultimately causing bread to rise and develop flavor.
