Ever wondered how bread dough rises? This illustrated reading, part of a site devoted to the science of cooking, explores what occurs when flour, water, and leavening agents mix. The reading points out that breads leavened with yeast rise slower than baked goods leavened with baking powder or baking soda. The rest of the reading describes what occurs when raised breads are made with yeast. It explains, for example, that yeast are living fungal organisms that consume sugar from the starch in wheat flour and produce carbon dioxide gas, which is contained by the elastic protein gluten. Links to a gluten animation and to instructions for a yeast activity are also included. Copyright 2005 Eisenhower National Clearinghouse


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