FOOD TECHNOLOGY

Detailed explanation-1: -In bread and idli preparation, yeast is used as a leavening agent. The leavening agent, or yeast, changes the sugars in the dough to carbon dioxide and generates energy in the form. As a reaction, yeast cells grow and dough spreads.

Detailed explanation-2: -It carries out the process of fermentation which converts sugar and starch into carbon dioxide and alcohol. So, when yeast is added to the dough, it rises because it turns the dough into carbon dioxide and alcohol and the alcohol which is formed is evaporated during the baking process.

Detailed explanation-3: -During fermentation the volume of idli batter increases from 1.62 to 3.2 times its original volume (Fig. 1). This increased volume of idli batter is due to the incorporation of lactic acid bacteria into the batter during fermentation and entrapment of air.