Friday, April 4, 2008
The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This will make the doughrise. If there is not enough yeast, the dough will notrise sufficiently and become less fluffy after baking.Without yeast you get unleavened bread. With too much yeast the dough becomes very light, and in the oven will collapse. in both cases the bread is still completely safe to eat. The amount of yeast per bread is very much a matter of taste and varies from country to country.
Maybe, some of you eat bread for breakfast, this is what's going in your breakfast!! It's Yeast..
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