The air bubbles and spongy texture of bread or do to which process?

The air bubbles and spongy texture of bread are primarily due to the process of fermentation.

Here's how it works:

* Yeast: Bread making often involves using yeast, a single-celled fungus that feeds on sugars.

* Fermentation: Yeast consumes sugars in the dough and produces carbon dioxide gas as a byproduct. This gas gets trapped within the dough, creating tiny pockets of air.

* Gluten: Gluten, a protein network formed from the flour and water in dough, provides structure. As the yeast produces carbon dioxide, the gluten stretches and traps the gas bubbles.

* Baking: During baking, the heat causes the yeast to die, but the trapped gas expands further, making the bread rise and creating its airy texture.

Other factors that contribute to the texture:

* Type of flour: Different flours have varying amounts of gluten, affecting the texture of the bread.

* Kneading: Kneading helps develop the gluten network, which is essential for trapping the gas bubbles.

* Temperature and humidity: These factors can influence the rate of fermentation and the final texture.

So, the air bubbles and spongy texture of bread are a result of the fascinating interplay between yeast, fermentation, gluten, and baking.