Leavening

During the leavening, the yeast, which is generally made of mushrooms, decomposes the flour starch and the sugars and transfors them into ethanol and carbon dioxide. The carbon dioxide rises with the heat and increases its volume, while trapped in the gluten, it creates bubbles and makes the bread rise.

; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ; ;


Cambia lingua

Close