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GCSE Food Preparation and Nutrition · key term
Leaving yeast dough to rise as carbon dioxide from fermentation becomes trapped in its gluten network.
Used by AQA
Specification 3.2.1.3, 3.3.2.1, 3.3.2.5, 3.4.1.3 · Paper 1
Revise: Dough MakingProving is the stage when the dough is left to rise. Leave it covered in a suitably warm place, following the recipe and observing its increase in volume. Cooler conditions slow yeast activity; excessive heat can damage or kill yeast.
Allowing yeast dough to rise before baking.
Distinguish fermentation from proving: fermentation is yeast producing carbon dioxide and alcohol; proving is the stage when dough is left to rise.
Distinguish resting from proving. They are not interchangeable, and not every dough contains yeast.
Judge proving by the dough’s condition as well as the recipe’s timing; rising time varies with the warmth of the kitchen.
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Leaving yeast dough to stand in a warm environment so that fermentation produces trapped carbon dioxide and the dough rises.
Leaving yeast dough to rise before baking as carbon dioxide produced by the yeast becomes trapped in the dough.
Leaving yeast dough to rise as carbon dioxide from yeast fermentation expands gas bubbles held by the gluten network.
A resting stage in bread making during which yeast produces carbon dioxide and the dough rises.
Leaving yeast dough to rise before cooking as carbon dioxide bubbles build up within it.