Yeast Fermentation

Fermentation is the process by which yeast acts on sugars and changes them into carbon dioxide gas and alcohol. This release of gas produces the leavening action in yeast products. The alcohol evaporates completely during and immediately after baking.

1. It is added to the dough by the baker.
2. It is produced from flour by enzymes that break down the wheat starch into sugar. These enzymes are present in the flour and/or are added by the baker in the form of diastatic malt.