Why do we use yeast in bread?

Without yeast, there is no bread. It is essential in the fermentation process of bread. Yeast provides the soft, delicate taste and fresh smell typical of wheat bread. It not only provides the distinctive flavour and aroma of bread, but also contributes to its nutritional value.  During the proofing and baking of bread, yeast expands the dough and creates an aerated and light end-product. This is because yeast converts sugars into carbon dioxide gas and ethanol. This gas is then trapped in the dough’s protein matrix, expanding and stretching it until it produces a sponge-like texture.