Question

Create a product recipe using yeast as a leavening agent.

Answer 1

Leavening agents are the products which causes the expansion of dough and batters by releasing gasses with in that substance and makes the resulting product having porous structure. Leavening agents traps air bubbles in the food when they are cooked and gives them a light and fluffy structure.

Generally leavening agents are of 3 types

1.Chemical leavening agent : Baking soda, baking powder

2. Biological leavening agent : unpasteurized beer, sourdough starter, buttermilk, yogurt, yeast

3. Mechanical leavening agent : whipped cream and beaten egg whites

Yeast is a biological leavening agent about which we will discuss here that how it is used to make recipe.

making of Recipe Bread using yeast.

Yeast performs anaerobic respiration or fermentation and converts the sugar or carbohydrate content of the food product into alcohol and carbon dioxide. When the yeast is mixed with the dough, the yeast feeds upon the sugar content of the dough and produces carbon dioxide gas which when baked are released from the dough making porous structure and gives the baked dough or bread a fluffy structure and makes them light expanding the volume of the bread too. The alcohol produced in this process is very low which gets evaporated during the baking process.

Along with making bread yeast is also used i the production of beer and wine.

When the yeast are mixed with the malted grains, the yeast perform fermentation mostly upon the carbohydrate part of the grains and produce alcohol. The type of yeast used effects the taste of the beer. Saccharomyce cerevisiae results in fruity or sweet beer while S. pastorianus results in formation of lagers.

Yeast like Saccharomyce cerevisiae are present in the skin of grapes naturally and results in the production of wine from the grape juice. But now a days also the yeasts are used in production of wine from grape juice which ferments on the grape juice,produces alcohol and produces wine. The different strains of Saccharomyce cerevisiae results in different flavors and types of wine.

( When yeast performed anaerobic respiration or respiration in absence of Oxygen upon carbohydrate and results in the production of alcohol and this process is known as fermentation.

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