Yeast: a microorganism that can carry out both aerobic and anaerobic respiration. In the process of bread making, it uses aerobic respiration to create bubbles of CO2 that allows the dough to rise.
The Function of Yeast in Bread Making
1. Yeast is added to the dough with sugar and water
2. When baking, enzymes break down the carbohydrates in the flour into sugars
3. The yeast uses these sugars in aerobic respiration, producing carbon dioxide
4. When the yeast uses up all oxygen present in the dough, it switches to anaerobic respiration (fermentation) and produces carbon dioxide and ethanol
5. These pockets of gas expand, and the dough begins to rise
6. While it is baked in the oven, any ethanol produced is evaporated into the atmosphere
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