Bread making



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Introduction: Yeasts are the natural agents which produce fermentation. The action which results in fermentation is a disappearance of the maltose together with the production of alcohol and carbon dioxide gas. The former remains in liquid;the latter rises to the surface and causes the boiling apperance in a mixture. The yeast plants are microscopic about 1/2800 of an inch in diameter. They exist in three different states,the resting,growing state; and the spore-bearing state. The yeast in the ordinary yeast cake is in the resting state. When a little resting yeast is placed in a solution which contains proper material for food it begins at once to consume the food and grow. As it grows it multiplies by budding. Each bud at first appears as a little swelling on the side of the larger cell which when full grown may produce a new plant. Under some conditions yeast plants produce a different kind of production body known as spores. If yeast be placed where it has moisture but not sufficient food it does not grow normally but forms spores. When the cell breaks,the spores burst forth and are ready to be distributed by the wind. Some species form scores while others do not. Yeast is found widely distributed in nature since it is easily scattered in its spore stage and this wild yeast causes spontaneous fermentation in almost any sugary medium. All common species of yeast require sugar for food and will not grow rapidly unless sugar is present in abundance. It is through this agency that bread dough ferments. The yeast thriving on the sugar present. Flour itself contains a large amount of starch,which is not fermentable; but in the bread dough some of the starch is changed to sugar by a diastatic action so that fermentation is possible. Almost all sugar solutions furnishes a proper medium for yeast growth, but it cannot live upon absolutely pure sugar, since…


Citation: Womer, Retta. Bread making. Senior thesis, Kansas State Agricultural College, 1904.
Morse Department of Special Collections


Bread Making, Yeast, Food Composition, Food Processing