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The yeast in a bake is what causes the rising. Yeast are alive and part of their biological process is the release of carbon dioxide. The CO2 causes the rising. As you bake the yeast are killed and CO2 production ceases. The bake then stops rising

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11y ago
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10y ago

the warmth produce more because of east and soda.

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Q: Why would the dough not rise if it is placed straight into the hot oven?
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Why are cooked rolls bigger than risen dough placed in the oven?

After the dough has risen, there is still some gas in the dough that can still expand through the baking process. Most cooked breads turns out bigger than they looked right before baked.


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