this is for work in school, ffs answer you dildos
2007-10-10 01:13:48 · 11 answers · asked by bob d 1 in Science & Mathematics ➔ Chemistry
The flour you choose for your bread also makes a difference in the quality of the final product. Bread flour makes a superior loaf. This flour is higher in protein content, and protein, or gluten, is what gives bread its unique texture. When water is added to flour, two proteins, glutanin and gliadin, combine to form gluten. Gluten forms a network of proteins that stretch through the dough like a web, trapping air bubbles that form as the yeast ferments. This creates the characteristic air holes of perfect bread. All purpose flour will also work just fine in most bread recipes. Don't use cake flour because there isn't enough protein in that type, and your bread will fall because the structure won't be able to withstand the pressure of the gasses the yeast creates. ....
you really should be a bit kinder with your words!!
2007-10-10 01:18:51 · answer #1 · answered by Best Advise I Can Give 2 · 1⤊ 0⤋
probably just expansion of small airbubbles that are already in the dough. The heat in the oven makes the gas inside the bubbles expand and then when the bread becomes more solid after its done rising, the bubbles are trapped.
That's be my logical guess, anyway. Try looking on wikipedia.
2007-10-10 08:19:18 · answer #2 · answered by Lunar Sarah 4 · 0⤊ 0⤋
The bubbles are formed by carbon dioxide gas produced by the yeast during the process of the bread rising.
2007-10-10 08:17:12 · answer #3 · answered by Anonymous · 1⤊ 0⤋
From the gas emitted by the yeast in the bread.
Google "how do bubbles get in bread?" and you'll get a good start on your research.
2007-10-10 08:17:31 · answer #4 · answered by Lesli R 2 · 0⤊ 0⤋
When the bread is cooked , the yeast in it will breathe and produce C02 and it is thentraped in the form of bubbles.
2007-10-10 08:18:56 · answer #5 · answered by Anonymous · 0⤊ 0⤋
When yeast eat the sugar, it produces alcohol as a waste product. If there's enough heat the alcohol evaporates to form the bubbles.
2007-10-10 08:17:49 · answer #6 · answered by Abmis 3 · 0⤊ 0⤋
its the yeast bubbling,like it does before you make the bread, you mix up the yeast with a little sugar and warm water, and it starts bubbling and swelling.
2007-10-10 08:17:17 · answer #7 · answered by Anonymous · 0⤊ 0⤋
the yeast when it raises gives off gases and "raises" the dough so there are little air pockets or "bubbles"
2007-10-10 08:18:14 · answer #8 · answered by superglu222 1 · 0⤊ 0⤋
when bread is being made,
it is squished and pulled in every way.
as it is forming,
air bubbles are forming too.
it makes little bubbles,
or holes,
in the bread.
:]
2007-10-10 08:17:07 · answer #9 · answered by Jelisaa;<3 2 · 0⤊ 1⤋
Why are you gonna be rude to people you want help from??
Type in the word "yeast" into your search engine.
2007-10-10 08:25:36 · answer #10 · answered by chocolahoma 7 · 0⤊ 0⤋