Temperature control is crucial in preparing yeast dough. The higher the level of the heat, the faster the yeast will expand.
So obviously you must follow the instructions very closely when cooking yeast dough. The temperature must be just right to get the very best results.
Yeast is commonly used in baking as a leavening agent in food, converting sugars that are present in the dough into carbon dioxide gas. This causes the dough to rise and expand as the gas forms pockets or forms bubbles. As dough is baked, the yeast slowly dies and the air pockets it formed become set, giving the baked product a texture that is soft and sometimes spongy.
Yeast has been used in baking since at least the time of the ancient Egyptians. Historians have speculated that some kind of mix of flour meal and water was left out in the elements on a warm day and the yeast that exists naturally in contaminants of the flour caused it to ferment before baking resulting in a batter tasting bread.
When yeast is used for the purpose of baking bread, it is mixed with salt, flour, and warm water or milk. The dough is then kneading until it is very smooth and then left to rise over a period of time. Many times it will at least double in size. Next the dough is shaped into loaves and again left to rise until it is the correct size, and then it is finished by baking in an oven. The final result of all this preparation should be fresh and delicious baked bread that tastes great.
- If it expands too fast or too much, it will be airy and tough, ruining the bread.
- If it is expanded too slowly, it will be way too chewy and dense.
So obviously you must follow the instructions very closely when cooking yeast dough. The temperature must be just right to get the very best results.
Yeast is commonly used in baking as a leavening agent in food, converting sugars that are present in the dough into carbon dioxide gas. This causes the dough to rise and expand as the gas forms pockets or forms bubbles. As dough is baked, the yeast slowly dies and the air pockets it formed become set, giving the baked product a texture that is soft and sometimes spongy.
Yeast has been used in baking since at least the time of the ancient Egyptians. Historians have speculated that some kind of mix of flour meal and water was left out in the elements on a warm day and the yeast that exists naturally in contaminants of the flour caused it to ferment before baking resulting in a batter tasting bread.
When yeast is used for the purpose of baking bread, it is mixed with salt, flour, and warm water or milk. The dough is then kneading until it is very smooth and then left to rise over a period of time. Many times it will at least double in size. Next the dough is shaped into loaves and again left to rise until it is the correct size, and then it is finished by baking in an oven. The final result of all this preparation should be fresh and delicious baked bread that tastes great.
