Yeast, its types and role in fermentation during bread making process-A Review. | Pakistan Journal of Food Sciences 2012

Author(s)

Akbar Ali National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Aamir Shehzad National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Moazzam Rafiq Khan National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Muhammad Asim Shabbir National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Muhammad Rizwan Amjid National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Abstract

The art of bread making goes back to very early stages of different historical eras. Bread is an important part of the human diet, but for many people, it is much more than just providing nutrients. Bread making can be a creative art— especially for the persons dealing with yeast breads. Many people enjoy creating beautiful and unique breads from yeast dough. The purpose of any leavener is to produce the gas that makes bread to rise during fermentation. Yeast does this by feeding on sugars in flour, and expelling carbon dioxide in the process. As the yeast feeds on sugar, it produces carbon dioxide. With no place to go but up, this gas slowly fills the balloon. A very similar process happens as bread rises. Carbon dioxide from yeast fills thousands of balloon-like bubbles in the dough. Once the bread has baked, this is what gives the loaf its airy texture. The present study will mainly deal with different types of yeast, its properties and different mathematical models to describe the dough behavior during fermentation.

Publication Details

Page(s) 171-179

DOI DOI not available

Published Journal: Pakistan Journal of Food Sciences, Volume: 22, Issue: 3, Year: 2012

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