What results in dough formation when atta or maida is mixed with yeast? [2 MARKS] (2024)

FAQs

What results in dough formation when atta or maida is mixed with yeast? [2 MARKS]? ›

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.

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.

Hence, we find the dough rising after some time as the yeast multiply rapidly and release carbon dioxide. Note: The weight of the dough remains the same. It increases only in volume.

This happens because yeast added to maida reproduces rapidly, and produces carbon dioxide gas while respiring. This gas fills the dough and increases its volume making it to rise. Based on this principle, yeast (which is a micro-organism) is used in the preparation of breads and cakes. It helps in making them spongy.

So, the correct answer is option A. That is fermentation helps Maida to increase in size. Note: In glycolysis, fermentation does not involve any electron transport system.

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.

Yeast makes bread rise.

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.

In summary, omitting yeast from maida flour when making bread results in a non-leavened dough that doesn't rise, leading to a dense and unappetizing final product.

Fermentation is the chemical breakdown of a substance by bacteria, yeast or other microorganisms. Maida is used in making bread and other bakery products. The main ingredient used in making bread is Baker's yeast. Yeast is added for preparing the dough.

Can you put too much yeast in flour? ›

This can affect the bread by adding a "yeasty" taste if you put too much into the dough. General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.

When yeast is added, the dough rises as a result of the yeast cells' rapid cell division and anaerobic respiration's production of carbon dioxide. The rapidly multiplying yeast cells emit carbon dioxide as a result of anaerobic respiration.

On the other hand, all-purpose flour does not contain any leavening agents at all, just the wheat endosperm. This means that it can't rise on its own and results in a “flat” product if you aren't adding another leavening ingredient.

Purposes Of Mixing Dough Are:

To distribute the yeast cell throughout the dough. Distribute food for the yeast which will further lead to the fermentation process. To form and develop Gluten. Hydrate the flour and other dry ingredients.

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.

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.

preparation tips. Instant yeast can be added directly to flour and other dry ingredients - there is no need to 'proof' the yeast in warm water first (although it won't hurt the yeast if you do 'proof' it).