The dough is set aside for some time, to allow the yeast to multiply. Yeast digest maltose, the sugar in flour, and transform it into carbon dioxide, which is a harmless gas, and alcohol. Here we can see the effect of allowing the bread to rise: the volume of the dough has increased by a factor of 5!

Illustration : Cinémanima inc.

© Illustration : Cinémanima inc.


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