Why bread dough rises
The holes in a slice of bread are a record of what happened inside the dough. In ordinary yeast-raised wheat bread, making gas is only part of the story: the dough also has to hold it.
Questions you could explore
- Where does the gas in rising dough come from?
- What role does gluten play in holding gas?
- How does baking change the dough's structure?
Start reading
- ExploratoriumBread Science 101
Connects yeast activity, gluten, and starch with the gas pockets and structure of wheat bread.
- Institute of Food Science & TechnologyRaising agents: biological (fermentation)
Gives a short explanation of how yeast fermentation produces carbon dioxide in dough.
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