The bread becomes soft and porous when the yeast cells are mixed in the lump of dough of wheat flour, because:Release of CO_2 makes the bread spongy.Yeast produces benzoic acid.Yeast is soft and flour also become soft.Yeast produces acetic acid and alcoho (2024)

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Why the bread becomes soft and porous when the yeast cells are mixed in the lump of wheat flour ›

The bread is soft and porous when the yeast cells are mixed in the lump of wheat flour because. Yeast produce benzoic acid. Evolution of CO2makes the bread spongy. Yeast is soft and flour also becomes soft.

The bread becomes soft and porous when the yeast cells are mixed in the lump of dough of wheat flour, because: Release of CO2 makes the bread spongy. Yeast produces benzoic acid. Yeast is soft and flour also become soft.

It carries out the process of fermentation which converts sugar and starch into carbon dioxide and alcohol. So, when yeast is added to the dough, it rises because it turns the dough into carbon dioxide and alcohol and the alcohol which is formed is evaporated during the baking process.

Yeast and sugar produce carbonic gas through fermentation. As the yeast consumes the sugar, it produces alcohol (ethanol) and carbonic gas (carbon dioxide) as waste products. The trapped carbon dioxide makes the dough rise, and the alcohol evaporates during the baking process.

Breads become spongy due to the addition of yeast in their dough. Yeast reproduces rapidly and produces carbon dioxide gas while respiring. This gas fills the dough and increases its volume making it to rise, thus making the bread appear spongy and fluffy. Was this answer helpful?

Yeast is a fungus used for making bread. It is mixed with the dough, where it grows actively and releases carbon dioxide. This carbon dioxide helps in the rising of the dough. When this dough is subjected to high baking temperatures, carbon dioxide escapes from the dough resulting in soft and fluffy bread.

Pores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void structures. The degree to which pores form are a major determiner in the texture ("crumb") of the bread. Pore size varies between varieties of bread.

Bread is soft and fluffy because it has pores left behind due to evolution of carbon dioxide gas because of the yeast and baking powder which is stuffed in the dough.

When the dough is baked in the oven, the gaseous bubbles burst resulting in small pores inside the bread.

Yeast is used to make bread dough. How do biological raising agents work? Yeast feeds on the sugar contained with the dough, producing carbon dioxide and alcohol, in a process called fermentation. During bread making, the dough is left in a warm place.

What happens when a baker prepares dough by mixing yeast in it? ›

Yeast reproduces rapidly and produces carbon dioxide during respiration. Bubbles of the gas fill the dough and increase its volume. This is the basis of the use of yeast in the baking industry for making breads, pastries and cakes. It is used to make the dough rise.

While some breads and cakes use baking soda to produce the gas for this, in our breads, yeast is used to ferment the sugar that has been released during fermentation. In doing so it releases carbon dioxide gas which is what makes the bread rise, and the sugar is converted into alcohol, contributing to the flavour.

Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread. For more on yeast, check out our fun yeast activity.

Yeast fermentation is responsible for a number of functions in breadmaking which gives the final bread its characteristic shape and texture. The main functions that the yeast performs is to: 1. Create gas which is trapped within the dough structure and gives the desired loaf texture and volume.

Yeasts produces enzymes that react with sugar. The yeasts, like most fungi, respires oxygen (aerobic respiration), but in the absence of air they derive energy by fermenting sugars and carbohydrates to produce ethanol and carbon dioxide.

Baker's yeast or saccharomyces cerevisiae is used to leaven breads or to raise them and give them the airy and fluffy texture. Yeast releases CO2 as a byproduct of aerobic respiration and this gas causes the dough to double in size by increasing its porosity over time to get it ready for baking.

Pores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void structures. The degree to which pores form are a major determiner in the texture ("crumb") of the bread. Pore size varies between varieties of bread.

Baking powder on heating produces carbon dioxide gas which causes bread or cake to rise making it soft and spongy.