When bread yeast is added to the dough, it begins to grow and multiply at the right temperature.It first USES the simple sugars and sucrose in the dough to produce CO2 gas and various fermentation products.
As yeast grows and ferments, amylase in flour converts starch in flour into maltose.The increase of maltose provided available nutrients for further growth and fermentation of yeast.Yeasts themselves secrete maltose and sucrase, which are decomposed into monosaccharides for utilization.Yeast uses these sugars and other nutrients for aerobic respiration and anaerobic respiration successively to produce CO2, ethanol, aldosterone, lactic acid and other substances.
The resulting CO2 gas, which is trapped by the gluten in the dough, does not escape and stays in the dough, causing the dough to expand gradually.When baking bread, because the CO2 in the dough expands and escapes, the bread is filled with air holes, forming a spongy shape.Fermentation produces ethanol, aldosterone and lactic acid and other substances to form a good flavor of bread.
