AP BIOLOGY

Detailed explanation-1: -Yeast is a fungus used for making bread. It is mixed with the dough, where it grows actively and releases carbon dioxide. This carbon dioxide helps in the rising of the dough.

Detailed explanation-2: -During fermentation, carbon dioxide is produced and trapped as tiny pockets of air within the dough. This causes it to rise. During baking the carbon dioxide expands and causes the bread to rise further. The alcohol produced during fermentation evaporates during the bread baking process.

Detailed explanation-3: -Yeasts feed on sugars and starches, which are abundant in bread dough! They turn this food into energy and release carbon dioxide gas as a result. This process is known as fermentation. The carbon dioxide gas made during fermentation is what makes a slice of bread so soft and spongy.

Detailed explanation-4: -The purpose of any leavener is to produce the gas that makes bread rise. Yeast does this by feeding on the sugars in flour, and expelling carbon dioxide in the process.

Detailed explanation-5: -A loaf of bread will nearly double in volume, which you can see by looking at the holes in bread caused by CO2 bubbles. During the proofing process, when CO2 is produced it begins to apply pressure which makes the dough rise. If the bread is not allowed to expand enough it may rise in the oven.