FOOD TECHNOLOGY

Detailed explanation-1: -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-2: -The series of changes which occur in the flour and other constituents of the dough before baking into bread is termed ‘panary fermentation’. ADVERTISEMENTS: An alcoholic fermentation by yeast is an essential step in the production of bread; this process is known as the ‘leavening of bread’.

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.