Why is yeast used for making bread?

Question

and also how come yeast makes ginger beer fizzy?

Answer 1

Yeast, most commonly Saccharomyces cerevisiae, is used in baking as a leavening agent, where it converts the fermentable sugars present in the dough into carbon dioxide. This causes the dough to expand or rise as the carbon dioxide forms pockets or bubbles. When the dough is baked it "sets" and the pockets remain, giving the baked product a soft and spongy texture. The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough accelerates the growth of yeasts. Salt and fats such as butter slow down yeast growth. The majority of the yeast used in baking is of the same species common in alcoholic fermentation. Additionally, Saccharomyces exiguus (also known as S. minor) is a wild yeast found on plants, fruits, and grains that is occasionally used for baking. Sugar and vinegar are the best conditions for yeast to ferment. In bread making the yeast respires aerobically at first producing carbon dioxide and water. When the oxygen is used up anaerobic respiration is used producing ethanol as a waste product however this is evaporated off during the baking process.

Answer 2

Why the h**l is it used for delicious vegemite?

Answer 3

it causes bread to to become full of gas (rise) to make it larger

Answer 4

yeast makes bread inflate.

couse yeast inflates when is hot conditions.

oh and i dont know why is makes ginger beer fizzy.

also dont try to put yeast in the summer toilet, otherwise if you do run and dont look back.

Answer 5

Too make it rise and be fluffy

Because of the yeast  

Answer 6

Yeast has spores that make things ferment and expand and it works you can look up the chemistry if you are inclined to but that's been that way my whole life.

Answer 7

Yeast is a leavening agent.  Yeast releases CO2 as a waste product.  Bread dough has protein structures called "Gluten".  The CO2 from the yeast gets trapped in pockets between the gluten strands, thus causing the dough to rise.  When the bread bakes, the yeast continues to reproduce and create CO2 gas.  The yeast eventually dies when the temperature of the dough gets hot enough.  Without yeast, bread would be flat and tough.  Yeast adds flavor, texture and tenderness to bread.

As far as your other question is concerned; I have no idea what you are talking about.