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Bread Biology

1) The document discusses the process of making bread which involves mixing flour, yeast, water, and sugar to form a dough. 2) The dough is left to rise in a warm place as the yeast breaks down carbohydrates and produces carbon dioxide, causing the dough to expand with bubbles. 3) Once risen, the dough is baked in the oven where the yeast continues fermenting until it is killed by the heat, leaving pockets of air where the carbon dioxide was trapped.

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Motoharu Torii
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34 views1 page

Bread Biology

1) The document discusses the process of making bread which involves mixing flour, yeast, water, and sugar to form a dough. 2) The dough is left to rise in a warm place as the yeast breaks down carbohydrates and produces carbon dioxide, causing the dough to expand with bubbles. 3) Once risen, the dough is baked in the oven where the yeast continues fermenting until it is killed by the heat, leaving pockets of air where the carbon dioxide was trapped.

Uploaded by

Motoharu Torii
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Bread Biology

Ingredients

- Flour Start Here!


- Yeast

- Water

- Sugar
Step 1: Make a dough for the
bread by mixing yeast, flour,
water, and some sugar.

Step 2: Leave the dough


in a warm place to rise.
Several things are happening here:

1. The enzymes (work better in warmer places) in yeast


break down the carbohydrates in the flour to sugars.
2. The yeast uses the sugars in aerobic respiration to
produce carbon dioxide.
3. When oxygen runs out, yeast switches to anaerobic
respiration (fermentation) and produces carbon
dioxide as well as alcohol (ethanol) which is trapped
in the dough as bubbles.
4. The pockets of gas expand, and the dough begins to
rise.

Step 3: Bake the


And
with
dough in an oven. this…

Several things are happening here:


- Yeast continues to ferment,
until the temperature of the
dough rises enough to kill
the yeast.
- Any alcohol produced from
anaerobic respiration is

Bon Appétit!
boiled off.
- The bread stops rising as the yeast dies, and
only the pockets are left in the bread where
the carbon dioxide was trapped.

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