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LEAVENED BREAD

The Baker’s yeast, Saccharomyces cerevisiae, (strain is selected to produce abundant CO2 quickly) culture is mixed with bread dough to oxidize some of its sugar into CO2 under aerobic condition at 25-26°C which is responsible for the leavening or rising of the dough. Sometimes, amylases (that break downs starch into simple sugars, which is used by yeast) is added to increase the CO2 production. Baked foods have extended shelf life.

C6H12O6       →            CO2 + H2O