Introduction

Yeasts are a group of microorganisms which can be harmful or beneficial in the manufacture of food.
Yeast is the driving force behind fermentation, the magical process that allows a dense mass of
dough to become a well-risen loaf of bread. And yet yeast is nothing more than a single-celled
fungus.

According to Shirley Corriher yeast works by consuming sugar and excreting carbon dioxide and
alcohol as by products. In bread making, yeast has three major roles. Most of us are familiar with
yeast’s leavening ability. But you may not be aware that fermentation helps to strengthen and
develop gluten in dough and also contributes to incredible flavors in bread.

The essentials of any bread dough are flour, water, and of course yeast. As soon as these ingredients
are stirred together, enzymes in the yeast and the flour cause large starch molecules to break down
into simple sugars. The yeast metabolizes these simple sugars and exudes a liquid that releases
carbon dioxide and ethyl alcohol into existing air bubbles in the dough. If the dough has a strong and
elastic gluten network, the carbon dioxide is held within the bubble and will begin to inflate it, just
like someone blowing up bubblegum. As more and more tiny air cells fill with carbon dioxide, the
dough rises and we’re on the way to leavened bread.

At the end of lab exercise, student must determine the role of the yeasts in providing volume and
flavor to bread shall be demonstrated.

Yeast causes bread dough to rise and strengthens it. Yeast cells reproduce when exposed to the
correct combination of flour, temperature and moisture, causing bread to rise. Combining water,
flour and yeast converts the mixture into a simple sugar that exudes liquid, releasing carbon dioxide
and alcohol into bubbles inside of the dough.

Yeast, a type of sac fungi and reproduces asexually, forms a swelling on the surface of the bread. A
piece of cell nucleus enters the swelling and forms a wall, creating a new cell. This type of
reproduction takes around 20 minutes in bread dough.

Proteins in flour combine with water to form gluten with an elastic consistency. Gluten holds in the
gas and strengthens the dough. Kneading dough creates more gluten as the water and proteins join
and make it more elastic. Alcohol in the bread dough evaporates during the baking process. Beer
and some wines incorporate the same process used to make bread dough rise.

Commercial yeast grows in a mixture of mineral salts and sugar. When formed, it is skimmed from
the top. Compressed yeast contains washed yeast mixed with starch. Pressing the yeast removes
some of the moisture, which produces yeast cakes. Dry yeast has most of the moisture removed.

Yeast causes bread dough to rise and strengthens it. Yeast cells reproduce when exposed to the
correct combination of flour, temperature and moisture, causing bread to rise. Combining water,
flour and yeast converts the mixture into a simple sugar that exudes liquid, releasing carbon dioxide
and alcohol into bubbles inside of the dough.
Yeast, a type of sac fungi and reproduces asexually, forms a swelling on the surface of the bread. A
piece of cell nucleus enters the swelling and forms a wall, creating a new cell. This type of
reproduction takes around 20 minutes in bread dough.

Proteins in flour combine with water to form gluten with an elastic consistency. Gluten holds in the
gas and strengthens the dough. Kneading dough creates more gluten as the water and proteins join
and make it more elastic. Alcohol in the bread dough evaporates during the baking process. Beer
and some wines incorporate the same process used to make bread dough rise.

RnD

The treatment 0 which is the dough that has no yeast serves as the sample while treatments 1, 2,
and 3 with different range of yeast per gram is the main sample where we will analyze yeast as
leavening agent. In treatment 1 where we put 2 grams of yeast in the dough, the dough raised
despite the yeast that is added is a small amount. Based on the three samples, treatment 1 has a
different volume than 2 and 3 based on how it raised and porosity treatment 1 has a nice result
when we cut open the bread because it is soft and spongey despite having a crusty surface outside.

During the resting process of the dough each treatment raised properly and fast but Treatment 2
raised faster because of its small amount of yeast; the small amount of yeast enables it to raise
faster since the yeast are not competing for food not like in treatments 2 and 3 where the dough can
supply the needed amount of food for the yeast that is why the bread did not raised properly due to
lack of gas produced by the yeast to help the dough raise.