GENERAL KNOWLEDGE

Detailed explanation-1: -After the dough is kneaded, the yeast starts feeding on the sugar molecules of the dough. It starts breaking down the sugar molecules into alcohol and the carbon dioxide. Thus, when the dough is baked, the carbon dioxide in the bread creates air pockets inside the dough which results in the doubling of the dough.

Detailed explanation-2: -Carbon dioxide plays a primary role in making the dough rise, softer and fluffier. It creates numerous pores in fermented doughs because the carbon dioxide is trapped inside. That is why the bubbles appear to have risen during baking.

Detailed explanation-3: -When you add yeast to water and flour to create dough, it eats up the sugars in the flour and excretes carbon dioxide gas and ethanol-this process is called fermentation. The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises.

Detailed explanation-4: -The release of carbon dioxide causes the dough to rise when yeast is added to it.