What is Yeast
Yeasts are single-celled micro-organisms classified as members of fungus kingdom. We deal with different kinds of fungi in our daily lives, Such as Baker’s yeast and cheesemaking and pharmaceutical fungi.
Yeast is the most essential ingredient in bakery which causes the dough to expand and gives it a pleasant taste and smell. A small amount of yeast is used in baking products, but it plays a very significant role in the quality of these products.
Yeast’s role in Bakery
Yeast is the most important ingredient in bakery. Its role in bakery is as follows:
Yeast converts the fermentable sugars present in dough into carbon dioxide gas. This causes the dough to expand or rise as the gas forms pockets or bubbles. During the baking process, the yeast loses its activity and the air pockets "set", giving the baked product a soft and spongy texture. This is the main characteristic of the products in which yeast has been used.
During fermentation, yeast produces secondary metabolites such as keatons, alcohol, organic acid, aldehydes and esters, which give the product a special taste and smell. Some of these metabolites are released during the baking process. Others react with each other and with the compounds present in dough to improve the product quality further. These reactions happen in the outer layer of the dough, resulting in a pleasant smell which is spread to the inner layer.