The yeast in bread dough feeds on sugar to produce carbon dioxide. Why does the dough rise faster in a warmer?

area?


a-the rate of evaporation increases with increasing temperatures


b-there is a greater number of effective collisions among reacting molecules


c-the yeast tends to “wake up” with warmer temps. Which is why baker’s yeast us best stored in the refrigerator


d-atmospheric pressure decreases with increasing temperature

The yeast in bread dough feeds on sugar to produce carbon dioxide. Why does the dough rise faster in a warmer?
The yeast wakes up , or is more active in 70 - 78 deg. f with ideal at 74-77
Reply:c
Reply:Dough is a paste made out of any cereals (grains) or leguminous crops by mixing the flour with a small amount of water. This step is a precursor to making bread, pasta, noodles, pastry, cookies, and muffins.





In many parts of central India, native people use the quick method of making an instant roasted dough ball or baati. Flat unleavened breads known as roti, lavash, yufka, matzo, lafa, and tortilla are used in many parts of the world today.





Leavened or fermented dough, made from dry ground grain cereals or legumes mixed with water and yeast are in use all over the world. These includes all kinds of breads made from wheat, maize, rice and other cereals or similar crops used today in the world.





Fried dough foods are common in many cultures.





Dough is usually a non-Newtonian fluid, which is relevant for kneading and kneading machines
Reply:The yeast causing the dough to rise is a chemical reaction, and heat makes chemical reactions speed up. So being in a warmer puts the reaction at just the right temperature to be the quickest at making the dough rise.