Final answer:
True, the rising of yeast dough allows for the multiplication of yeast colonies and development of flavors as yeast ferments the sugars, producing carbon dioxide and contributing to the bread's texture and taste.
Step-by-step explanation:
The statement that letting the yeast dough rise allows yeast colonies to multiply and flavors to develop is true. During the rising process, yeast, a microorganism used in bread making, metabolizes carbohydrates in the flour and produces carbon dioxide. This gas forms bubbles within the dough matrix, causing it to expand and develop a light, airy texture upon baking. Additionally, as the yeast ferments the sugars in the dough, it contributes to the flavor complexity of the bread. The rising period, therefore, is crucial not just for leavening but also for enhancing the bread's overall taste and aroma.