What liquid increases nutritive values of yeast doughs?

Here's why:

* Hydration: Water is essential for the proper development of gluten, the protein network that gives bread its structure. It also activates the yeast, allowing it to ferment and produce carbon dioxide, which creates the airy texture.

* Nutrient Absorption: Water helps the dough absorb nutrients from other ingredients, such as flour, sugar, and salt.

* Digestibility: Water contributes to the overall digestibility of the bread, making it easier for your body to break down and absorb the nutrients.

While other liquids can be used in dough, like milk, buttermilk, or even fruit juice, they primarily contribute to flavor and texture. They might add some additional nutrients, but water remains the primary component that makes the dough nutritious.

Here's a breakdown of other liquids and their contributions:

* Milk: Provides calcium, protein, and fat. Can also contribute to browning and a richer flavor.

* Buttermilk: Adds tanginess and moisture. It also contains lactic acid, which helps to soften gluten and create a more tender crumb.

* Fruit Juice: Adds sweetness and flavor. Can also contribute to moisture and a slightly chewy texture.

Remember, when using any liquid other than water, it's important to adjust the overall recipe to maintain the proper balance of ingredients and ensure successful dough development.