2007-03-17 13:08:19 · 3 answers · asked by runin 1 1 in Education & Reference ➔ Homework Help
http://www.nyhallsci.org/biochem/content/bread_booklet.pdf
It is all explained right at the aboer URL! Read it..there is complete explanation! You'll do GREAT!
2007-03-17 13:16:50 · answer #1 · answered by AytymnRain 3 · 0⤊ 0⤋
Bread has holes it because of the presence of yeast in it. As the dough rises air is introduced into it. The result is lighter softer (leavened) bread. Without the yeast (and therefore the air bubbles that make the holes) the bread would be flat and thin (unleavened).
Baking
Yeast, specifically Saccharomyces cerevisiae, is used in baking as a leavening agent, where it converts the fermentable sugars present in the dough into carbon dioxide. This causes the dough to expand or rise as the carbon dioxide forms pockets or bubbles. When the dough is baked it "sets" and the pockets remain, giving the baked product a soft and spongy texture. The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough accelerates the growth of yeasts. Salt and fats such as butter slow down yeast growth. The majority of the yeast used in baking is of the same species common in alcoholic fermentation.
2007-03-17 13:20:51 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Look up how yeast works.
2007-03-17 13:11:02 · answer #3 · answered by Cris O 5 · 1⤊ 0⤋