how do yeast cause bread to rise?

Answer 1

Yeast grows in the bread dough, eating the sugars, and producing (among other things) carbon dioxide waste. Since the carbon dioxide is a gas, it gets trapped in the dough, forming pockets of gas -- the holes in bread.

Depending upon the type of bread one is making, you may punch down the dough -- net effect is you end up with smaller pockets of gas, this is typical of sandwich breads. If you do not, you will end up with larger pockets -- typical of "French bread".

Cooler temperatures will require a longer time to get the bread to rise.

You can read more in many books on bread.

Answer 2

What Causes Yeast To Rise

Answer 3

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Answer 4

Bread yeast, Saccharomyces cerevisiae, or baker’s yeast, a type of fungi, reproduces by a process called budding. Bread yeast causes bread to rise by releasing carbon dioxide, which gets trapped in the dough. Here, microscopic yeast (left) has a macroscopic effect (right) on bread dough.

Answer 5

Yeasts are living organisms that feed on the sugars in the bread and in so doing they give off caarbon dioxide gas which causes the bread to rise and also imparting a nice "yeasty" flavor to the bread. After the first rising you may wish to punch down the dough and let it rise again which will cause much smaller bread bubbles withing the loaf giving it a much finer texture after the second rise.

Answer 6

Yeast is the ingredient that makes bread rise. It is a fungus that feeds on sugar. Yeast produces alcohol and carbon dioxide. Carbon dioxide is the gas that makes the bread rise.

Cooking will destroy the alcohol and the yeast. The bubbles are left behind and that is what makes bread soft

Answer 7

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how do yeast cause bread to rise?

Answer 8

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Yeast is a living organism that will eat up the carbohydrates in the bread dough and produce carbon dioxide gas as a byproduct of its metabolism. The gas rising out of the dough causes the dough to rise.

Answer 9

yeast is really a bunch of little organisms. When you leave bread to rise, the yeast consumes carbs in the dough and produces carbon dioxide gas. gas in the bread makes all the bubbles you see when it's baked, and gives it spongy texture. When the bread is baked, the yeast dies from the heat.