NURSING ANM AND GNM

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: -Yeast is used as leavening agent in bread and idli making. Leavening agent or yeast converts sugars present in dough to carbon dioxide and derive energy from this reaction. Due to this, yeast cells grow and dough also expands.

Detailed explanation-3: -Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread.

Detailed explanation-4: -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.

Detailed explanation-5: -Yeast feeds on the sugar contained with the dough, producing carbon dioxide and alcohol, in a process called fermentation. During bread making, the dough is left in a warm place. The warmth causes fermentation to take place.