Bread that uses yeast to rise (not "quickbreads") will only rise at a temperature that supports the life and growth of the yeast. This is about the temperature of a very warm room.
When bread reaches oven temperature the yeast is killed, so the main rising of the bread is done before baking. Any further rising in the oven happens before the bread gets heated through, or from the expansion of the bubbles that were already in the bread.
It allows the amount of food(flour and water and yeast) we have to double or triple, so we can increase the amount we have to feed others. It also provides a different texture other than a cracker or a pita bread. Bread has a nice chewy soft texture if we allow it to rise.
when you make bread usually one of the ingredients is yeast and when the yeast gets warm it rises=)
it must be allowed to rise so that it airs out and cooks faster
You need to let dough rise so that it will rise to a softer bread. Without the ability to for the yeast to work you would have a flat bread.
its kind of tough, and... bad LOOKING
In baking, the purpose of yeast is 'leavening'. That is 'to make the dough rise' by producing gas to make bubbles in the dough. Baking powder and eggs share a similar purpose in recipes. In brewing, it is to introduce bacteria to the brew to aid in fermentation.
The yeast consumes the natural sugars in the dough and causes bubbles to form. This causes the dough to rise. It's being blown up by the yeast.
1. Over-proofing. (letting the sponge or dough rise too many times) 2. Letting the dough rise at too hot of a temperature, eg. over 100 degrees. 85 degrees is the optimal ambient temp. 3. Using too much yeast per loaf. This can vary with yeast, try cutting your yeast in half.
Carbon dioxide
The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This makes the dough rise.
It has to be room temperature for the dough to rise.
Pentosans are large sugar molecules that slow the rise and fall of dough
It is because of the yeast.
it makes the dough rise
Yeast makes the crust rise.
With yeast, one of yeasts main point is to make dough rise.