1
$\begingroup$

So we took in biology that carbohydrate is broken into $\ce{CO2}$ and ethanol. But all I see in my mind here is that since gas is inside the dough then the gases will try to get out expanding the dough and rising it and I know that ethanol will rise as it is baked. However I am not sure how and why are bubbles formed in the first place or how they're related to this at all and does the ethanol taste stay in bread or is it completely removed once rised?

I heard on another resource that; "It is because air bubbles get stuck inside, and when the bread bakes, the holes appear."

How does bubble getting stuck inside lead to holes appearing? it is confusing me.

$\endgroup$
  • $\begingroup$ For a yeast bread, the yeast is consuming sugars in the dough and producing CO2. Kneading the bread causes the gluten in wheat to link up and become elastic, sort of like rubber. So the CO2 makes lots of tiny little balloons in the dough. A similar process takes place with non-yeast breads (and cakes &c), except that the CO2 comes from baking powder or soda. AFAIK the ethanol really isn't a big factor in rising. $\endgroup$ – jamesqf Apr 16 '17 at 18:39
  • $\begingroup$ So it is because of the immense collision of CO2 into the bread it breaks and goes up? If so how does that piece it collided with go away? $\endgroup$ – Okama Ksakas Apr 16 '17 at 18:54
  • 1
    $\begingroup$ @jamesqf — Please follow the instructions in the comment box. Do not use comments to answer questions. This negates the model on which SE is based. $\endgroup$ – David Apr 16 '17 at 19:18
  • $\begingroup$ Anybody competent and/or interested in this matter will answer the question on finding it, until then you need to have some patience. $\endgroup$ – Tyto alba Apr 16 '17 at 19:39
  • $\begingroup$ @David: If I was a food chemist, I would write an answer. Since I am not one - just a person who bakes, and takes a reasonable interest in how the process works - my comment is simply directed at helping the OP find an answer elsewhere - something that is all too often hindered by those poorly thought out instructions. $\endgroup$ – jamesqf Apr 17 '17 at 4:35

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Browse other questions tagged or ask your own question.