FOOD TECHNOLOGY

Detailed explanation-1: -Proofing is a step in bread-and viennoiserie-baking that activates the yeast in the dough. During fermentation, the yeast cells in leavened doughs (such as bread dough or pasta dough) consume carbohydrates and expel the carbon dioxide gas that causes the dough to expand, or rise.

Detailed explanation-2: -Fermentation is an anaerobic biological process that converts sugars and starches into simpler substances. In baking, it causes yeast and bacteria to convert sugars into carbon dioxide, among other things. This is what causes the dough to rise.

Detailed explanation-3: -When you add yeast to water and flour to create dough, it eats up the sugars in the flour and excretes carbon dioxide gas and ethanol-this process is called fermentation. The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises.

Detailed explanation-4: -In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.