: A biological leavening agent that consumes sugars to produce carbon dioxide gas and ethanol, causing the dough to rise.
: Mechanical stress—such as mixing and kneading—aligns the gluten proteins, increasing the dough's elasticity and its ability to hold gas without rupturing. Gas Retention : As yeast produces CO2cap C cap O sub 2 bread dough
: Measuring ingredients (ideally by weight) and combining them into a "shaggy" mass. : A biological leavening agent that consumes sugars
Bread dough is characterized by its , meaning it behaves as both a viscous fluid and an elastic solid. bread dough