Why yeasts are preferred to pumping gases for making bread?

Why yeasts are preferred to pumping gases for making bread?

 

1) Money, its cheaper to make the yeast then to build equiptment to force gas into the bread as its forming.

2) Even distribution, it can be mixed in and will spread out evenly through the bread. Try doing that with a machine at chap cost

 

And I suppose you can say it saves them ingredients because it adds to the mass of the bread

 

Cheers,

 

Ryan Jones

I seem to remember that the slow stretching of the gluten during the rising stage, caused by slow and gentle CO2 production, a continuation of kneading, is essential to the desirable mechanical properties of the dough. (no gluten, unapetising bread. Try gluten-free bread made for people with coeliac disorder).

 

Expert corrections invited.......

unlevened or Soda breads are the type of alternatives left to you, and although they are both fantastic with the right meals Yeast breads are again different and also lend themselves quite nicely to many different dishes.

it`s basicly a case of Popularity, coupled with the fact that yeast breeds ad infinitum with meagre needs.