In baking, active yeast produces CO2 via aerobic respiration, causing dough to rise. The CO2 expands further during cooking, and the heat kills the yeast.
Na panificação, o fermento ativo produz CO2 através da respiração aeróbica, fazendo a massa crescer. O CO2 expande durante o cozimento, e o calor mata o fermento.
| Front | baking |
|---|---|
| Back | active yeast mixture added to flour, mixed and warmed so it can rise (yeast respires aerobically to form CO2, which causes dough to rise), then dough knocked back (remove XS air) and cooked in hot oven (CO2 expands more to cause rise, and cooking kills yeast) |
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