what effect has fats on yeast?

Question

detailed description within bread making

Answer 1

Fats coat some of the yeast, and slow down fermentation so the bread will take longer to proof. If you're making a bread with a lot of fats, you shouldn't add them until halfway through kneading it. This way, you will develop the gluten properly and your bread will be able to hold air and have that wonderful texture.

As far as how fats affect the dough, they will make it much more tender. They actually will also keep from going stale for longer than breads without fats.

Answer 2

it softens the dough