How Would You Expect The Metabolism Of Yeast Cells On The Surface Of The Bread To Compare To The Inside
Metabolism September 26th, 2008
jAtTi pRiNcEsS asked:
In the process of baking bread, an essential ingredient is yeast. It uniformly distributed throughout the dough during mixing and kneading. Yeast is facultative anaerobe. How would you expect the metabolism of yeast cells on the surface of the bread to compare to those in the interior? What causes bread to rise?
In the process of baking bread, an essential ingredient is yeast. It uniformly distributed throughout the dough during mixing and kneading. Yeast is facultative anaerobe. How would you expect the metabolism of yeast cells on the surface of the bread to compare to those in the interior? What causes bread to rise?
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September 28th, 2008
hmmm… Assuming that yeast cells are anaerobic, which I am positive about, I am thinking that the center would have a greater metabolic rate. However, given that the center is also where there will be carbon dioxide, which the yeast repel, the center may also be slower. an experiment is needed for this question. No living thing thrives upon its own waste products. But the word facultative. hmmmm.
Also the gas emitted, carbon dioxide, is what causes it to rise
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