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About Baking Bread

About Baking Bread — Potlikkr पर कम्युनिटी रेसिपी।

सामग्री

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• Yeast

विधि (झलक)

1. 1

   Baker's yeast is a one cell fungus which in the presence of flours and water will feed and grow ( bud ) and reproduce new cells. It is with this process that oxygen and simple sugars are turned into carbon dioxide and alcohol. the carbon dioxide which is trapped in the dough fibers causes expansion and thus rising of the dough. the small amount of alcohol is evaporated during baking .......

2. 2

   FERMENTATION: is the name for the chemical process in which yeasts become activated and give rise to the acidity in the dough ( starches broken down to sugars , then to carbon dioxide and alcohol) this process creates the flavor of the bread. Naturally a longer fermentation time offers the best flavor and taste. Breads rushed in this fermentation process may have an overly strong yeast flavor. Likewise breads that have over-risen may have a sour quality to them. However many people do not find either taste objectionable and enjoy the bread........