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How does the bread become spongy?

Last updated date: 19th Jul 2024
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Hint: Bread is used or consumed all over the world. It is made by baking a mixture of flour, water, salt, yeast, and other ingredients together. It is a type of baked food.

Complete answer:
Saccharomyces yeast is unicellular ascomycetes that multiply by budding or fission. Yeasts are mostly saprophytes, a few are parasites. They live anaerobically but are capable of respiring aerobically as well.
In food production, the baker’s yeast is commonly used. It is used for various baking procedures and fermentation purposes such as fruit juice fermentation, maple syrup, sugar molasses, etc. with the help of yeast yields ethanol and it is also used in baking bread and other products and provides them with a fluffy and spongy, characteristics. It is highly rich in carbohydrates, fats, proteins, vitamins, and minerals. That's why we added it to the food to enhance or increase their nutritive value.

With the help of bacteria, the dough is formed with the process of fermentation. Bread is made by the Saccharomyces cerevisiae or baker’s yeast by the process of fermentation. Due to the addition of yeast in the dough, the bread becomes spongy. Yeast has the capability to reproduce rapidly and produces carbon dioxide while respiring. This gas helps to fill the dough of bread and increases its volume making it rise, thus making the bread spongy and fluffy.

Note: Fermentation is the chemical process that helps to break the food substances like carbohydrates by bacteria, yeasts, etc. The Saccharomyces cerevisiae is employed in the baking industry. Kneaded flour is inoculated with yeast. It produces carbon dioxide and alcohol, and these two evaporate during baking and make the dough soft and spongy.