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yeast action in bread dough - respirative or fermentative?

PostPosted: Fri Mar 27, 2020 1:07 am
by perfection
Dear all
Am here to learn the ack end of fermentation in foods. Too much (and contradictory) info on the net and the more you read the worse it gets. Please help me understand the following. A little technical details won't kill me :D

01. When yeast is mixed into the bread dough for proving is the action aerobic (respirative) or anaerobic (fermentative)? after all both produce CO2! ….. and then what happens to the crabtree effect of aerobically fermenting even when oxygen is available??

02. Since yeast (saccharomyces genus) can usually ferment only hexose monoscaacharides (and a few disaccharides) with its enzyme complex (zymase) does this mean that sucrose type simple sugars HAVE to be in the dough and this will lead to sugar depletion?

Now, if additional sugars are formed during the process it can only be from starch (polysaccharide) conversion and the amylase enzyme present in the endosperm of the grain, But how is amylase released and activated IN DOUGH - after all amylase acts on "liberated" starch
resulting from steeping and partial germination (none of which happens in dough making)??

Thank you so much for any help in understanding the above