Yeast rises because of a process called fermentation, where it produces carbon dioxide gas.
The Fermentation Process Explained
When yeast is combined with water and flour to make dough, it begins to consume the sugars present in the flour. This consumption results in the production of two main byproducts:
- Carbon Dioxide Gas: This gas is the primary driver of dough rising.
- Ethanol: This alcohol evaporates during the baking process.
How the Dough Rises
The carbon dioxide gas produced during fermentation gets trapped within the dough due to the presence of gluten. Gluten is a protein found in flour that gives dough its elasticity. Instead of escaping, the carbon dioxide fills small pockets within the dough, causing it to expand and rise. This expansion is what gives bread its airy and light texture.
Here's a breakdown:
| Process | What Happens | Result |
|---|---|---|
| Fermentation | Yeast consumes sugars in flour. | Produces carbon dioxide gas and ethanol. |
| Gas Trapping | Gluten in the dough traps carbon dioxide gas. | Prevents gas from escaping. |
| Dough Expansion | Trapped gas causes the dough to expand. | The dough rises in volume. |
| Baking | The yeast dies due to heat. | The expanded dough sets in its raised shape. |
Key Takeaways
- Yeast Fermentation: Yeast consumes sugars and produces carbon dioxide, leading to dough rising.
- Gluten Network: Gluten traps carbon dioxide, making the dough rise.
- Expansion: The trapped gas causes the dough to increase in volume.
