The aeration or 'leavening' of bread dough is usually achieved by adding yeast, a single celled fungus that ferments sugar molecules, generating carbon dioxide and alcohol as by-products. The CO2 inflates gas bubbles causing the dough to rise.
Answer: The aeration or 'leavening' of bread dough is usually achieved by adding yeast, a single celled fungus that ferments sugar molecules, generating carbon dioxide and alcohol as by-products. The CO2 inflates gas bubbles causing the dough to rise.
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The aeration or 'leavening' of bread dough is usually achieved by adding yeast, a single celled fungus that ferments sugar molecules, generating carbon dioxide and alcohol as by-products. The CO2 inflates gas bubbles causing the dough to rise.
Answer: The aeration or 'leavening' of bread dough is usually achieved by adding yeast, a single celled fungus that ferments sugar molecules, generating carbon dioxide and alcohol as by-products. The CO2 inflates gas bubbles causing the dough to rise.
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