Why does bread "rise" as you bake it?!

Question: chef mark is half right. the yeast feeds on the sugar (i never put sugar in my bread, so the yeast feeds on the natural enzymes in the flour. sugar is not needed). bread can be made from only: flour, yeast, and a liquid.

the kneading process activates the gluten in the flour, which creates a network of densely packed protein strands, which trap the carbon dioxide bubbles, which increase and enlarge during the 'rising' stage. when the bread is baked, the yeast is killed-no more bubbles-no more rising.

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Answers: chef mark is half right. the yeast feeds on the sugar (i never put sugar in my bread, so the yeast feeds on the natural enzymes in the flour. sugar is not needed). bread can be made from only: flour, yeast, and a liquid.

the kneading process activates the gluten in the flour, which creates a network of densely packed protein strands, which trap the carbon dioxide bubbles, which increase and enlarge during the 'rising' stage. when the bread is baked, the yeast is killed-no more bubbles-no more rising.

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The yeast in the dough consumes sugar and expells carbon dioxide gas as its waste. The rising gas inflates the bread.

http://www.foodforthoughtonline.net/

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Because of the yeast!

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the yeast does it

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Because you are a very good baker who got a good packet or cake of yeast and you remembered to feed the yeast with a bit of honey or sugar.

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