Description
Biological leavening uses yeast metabolism to produce CO₂ and ethanol, causing dough to rise.
Technical
During fermentation, yeast cells convert fermentable sugars into carbon dioxide and trace amounts of ethanol. The CO₂ gas forms bubbles that expand the dough matrix, while ethanol evaporates during baking, contributing to flavor. Optimal yeast activity occurs around 27.5 °C; temperatures above 38 °C reduce viability and those below 10 °C slow fermentation.
Science
Primary Reaction
Fermentation of sugars by baker’s yeast producing CO₂ and ethanol
Sensory Profile
Aroma ()
yeastysweetbreadywarmfaint alcoholictoastynutty
Origin & History
Civilization
ancient bakers