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Mixing flour and water releases the natural sugars found in the flour into solution. The yeast is then able to ferment the sugars producing carbon dioxide. This then creates the holes you see in bread. Each hole is the result of a tiny pocket of carbon dioxide trapped by the stringy protein called gluten which is naturally present in all wheat flours and is developed by the process of kneading the dough. These pockets gradually fill with gas, expanding the pocket and causing the dough to rise. Finally when the bread is baked the effect of heat is to make the gas contained in the pocket to expand producing the lift you see in the oven.

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10y ago
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12y ago

Yeast is what makes the bread rise. It also adds a distinctive flavor.

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Q: What role does yeast play in bread making?
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