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What is 'Dough Raising'?
Dough raising is caused by fermentation due to yeast. Yeast, specifically Saccharomyces cerevisiae, is used in baking as a leavening agent, where it converts the fermentable sugars present in the dough into carbon dioxide. This causes the dough to expand or rise as the carbon dioxide forms pockets or bubbles.
In bread making (or special yeasted cakes), the yeast organisms expel carbon dioxide as they feed off of sugars. As the dough rises and proofs, carbon dioxide is formed; this is why the dough volume increases. Dough raising is followed by an increase in volume.
Updated on: 10-Oct-2022
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