. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). io6 BACTERIA, YEASTS, AND MOLDS carbon dioxide gas are left as pores in the bread (Fig. 43). This makes the bread light and porous, and gives it the character that every one is familiar with in properly raised bread. If it were not for these holes, the dough would be a hard, tough mass, difficult to bake and more difficult to digest. The purposes of the raising of bread by yeast are three. 1. It makes the ma- terial lighter, more porous, and hence easier of mastication and more palatable. 2. It renders it
. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). io6 BACTERIA, YEASTS, AND MOLDS carbon dioxide gas are left as pores in the bread (Fig. 43). This makes the bread light and porous, and gives it the character that every one is familiar with in properly raised bread. If it were not for these holes, the dough would be a hard, tough mass, difficult to bake and more difficult to digest. The purposes of the raising of bread by yeast are three. 1. It makes the ma- terial lighter, more porous, and hence easier of mastication and more palatable. 2. It renders it more di- gestible, because the por- ous material is more easily acted upon by the digest- ive juices than the more solid unleavened bread. 3. The yeast imparts a certain flavor to the bread which enhances its value. This flavor, due to yeast, is well shown by the difference in the flavor of bread raised in the ordinary household and that sometimes raised by bakers, where a different species of yeast is used. That the flavor produced by yeast is an important factor may be realized also by comparing the flavor of bread raised by yeast with that made light by chemical or mechanical means. Any process which will fill the dough with bubbles will make it light. In one type of bread, known as aerated bread, the spaces or cavities in. Fig. 43. The same material after bak- ing, showing the cavities left after the carbon dioxide is Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Conn, H. W. (Herbert William), b. 1859. Boston, New York, Ginn and Company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbacteri, bookyear1917
