What role does yeast play in leavening dough?
Yeast in the dough fermentation produce a lot of carbon dioxide gas, cooking process, carbon dioxide heated expansion, so the pasta becomes soft and delicious.
2. Yeast fermentation not only makes pasta taste good, but also improves its nutritional value.
3. After fermentation, phytic acid in flour, which affects the absorption of calcium, magnesium, iron and other elements, can be decomposed to improve the absorption and utilization of these nutrients.
4, yeast in the fermentation of dough to produce a large amount of carbon dioxide, and because of the formation of gluten network tissue, and is left in the network tissue, the baked food tissue porous, increase the volume.
5. Yeast can also increase the expansion of gluten, so that carbon dioxide produced during fermentation can be retained in the dough, and improve the dough's ability to hold air.
6. During the fermentation process, the dough goes through a series of complex biochemical reactions, resulting in the unique fermentation aroma of bread products.At the same time, it will form a bread products unique aroma, rich, appetizing baking aroma.