How does Baker's yeast help in production of bread?

Explanation

Bread. Wheat flour is kneaded. A small quantity of Baker.s Yeast (Strain of Saccharomyces cervisiae) is added to it. Yeast can be replaced by Clostridium species. The dough is allowed to ferment for a few hours. It leavens or rises. The puffed up appearance is due to production of `CO_2` gas. Actually yeast produces three types enzymes-amylase, maltase and zymase complex. Amylase change a small amount of starch into maltose. Maltase changes. maltose to glucose. Zymase complex acts on glucose o tern bubbles of ethyl alcohol and carbon dioxide. Leavened dough is baked. It produces soft and spongy bread. The sponginels is due to expulsion of carbon dioxide and alcohol. Partially fermented dough of wheat is used in preparation of Bhatura.