Why we need yeast when we make bread?

Answer 1

Yeast helps the bread rise.

Yeast, specifically Saccharomyces cerevisiae, is used in baking as a leavening agent, where it converts the fermentable sugars present in the dough into carbon dioxide. This causes the dough to expand or rise as the carbon dioxide forms pockets or bubbles.

When the dough is baked it "sets" and the pockets remain, giving the baked product a soft and spongy texture.

The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough accelerates the growth of yeasts. Salt and fats such as butter slow down yeast growth. The majority of the yeast used in baking is of the same species common in alcoholic fermentation.

I hope I have helped you!

Answer 2

Yeast is a living fungus (gross, I know.) When it is dehydrated, it is kind of hybernating. When you add warm water to yeast, it "activates" it (kind of wakes it up). The yeast then release bubbles of carbon dioxide, and those bubbles make little pockets in the bread dough. This makes it expand, and also stretches out the dough and make it thinner - and more tender.

So, we need yeast to make the bread rise/be fluffy.

Answer 3

You need yeast AND some kind of sugar because, for the bread to rise, the yeast needs something to "eat" (the sugar). They sugar could be honey, sugar, etc.

Hope that helps.

Answer 4

it makes the bread rise

Answer 5

To make it rise, otherwise, it will be a flat bread and not all that tasty.

Answer 6

You do not have to use yeast if you use self-rising flour.

Answer 7

To make it rise???