When preparing home baked goods, we often knead the yeast dough, which we then put in a warm place to rise. Have you ever wondered why the yeast dough actually rises?
The proving process of the yeast dough is due to the formation of gas bubbles inside the dough. This gas is released due to alcoholic fermentation caused by yeast. During fermentation, the sugars in the dough are converted into alcohol and carbon dioxide, which creates gas bubbles. The dough filled with gas bubbles increases in volume and therefore the yeast dough rises. Higher temperature speeds up the fermentation process, therefore the dough rises faster when left in warm places.