Question

What ingredient in bread causes it to rise?

Answer 1

Yeast is the ingredient in bread that causes it to rise. Yeast is a type of fungus that ferments the sugars in bread dough, producing carbon dioxide gas as a byproduct. This gas gets trapped in the dough, causing it to expand and rise.

Answer 2

The ingredient in bread that causes it to rise is called yeast. Yeast is a type of fungus that metabolizes sugars in bread dough, producing carbon dioxide gas as a byproduct. This gas gets trapped in the dough and causes it to expand, making it rise. This process is called fermentation and is essential to the texture and flavor of bread. In addition to yeast, other ingredients such as sugar and warm water are also necessary for the fermentation process to occur. Without yeast, bread would be dense and flat, and would not have the soft, fluffy texture that we are accustomed to.

Answer 3

The ingredient in bread that causes it to rise is yeast. When yeast is added to bread dough, it ferments the sugars and creates carbon dioxide gas. The gas gets trapped in small pockets throughout the dough, causing it to rise and become fluffy.

Answer 4

The ingredient in bread that causes it to rise is yeast. Yeast is a microorganism that ferments the dough, producing carbon dioxide gas, which creates the bread's airy texture.

Answer 5

The ingredient in bread that causes it to rise is yeast. Yeast is a microorganism that belongs to the fungus family. When yeast is combined with water and provided with a source of food, such as sugar or starch, it undergoes fermentation. During fermentation, yeast consumes the sugars and produces carbon dioxide gas as a byproduct.

The carbon dioxide gas gets trapped in the dough, creating bubbles that cause the dough to rise and expand. This process, known as leavening, gives the bread its airy and light texture. Additionally, yeast also contributes to the development of flavors in the bread through the production of various compounds during fermentation.

Answer 6

Once reactivated , yeast begins feeding on the sugars in flour and releases carbon dioxide that makes bread rise. Yeast also adds many of the distinctive  flavours and aromas we associate with bread.