What allows the bread dough to rise?

The rising of bread dough is primarily due to the production of carbon dioxide gas by yeast. Here's the breakdown:

* Yeast: Yeast is a single-celled fungus that consumes sugar (from the flour) and produces carbon dioxide and alcohol as byproducts.

* Carbon Dioxide: This gas gets trapped within the gluten network in the dough, creating bubbles and causing the dough to expand.

* Gluten: Gluten is a protein found in wheat flour. When mixed with water, it forms a stretchy and elastic network that traps the carbon dioxide bubbles.

The process:

1. Mixing: When you mix the dough, the yeast is activated and starts to consume sugar.

2. Fermentation: As the yeast ferments, it produces carbon dioxide.

3. Rising: The trapped carbon dioxide expands the dough, causing it to rise.

4. Baking: The heat of the oven kills the yeast and solidifies the gluten network, trapping the air bubbles and creating the airy texture of bread.

Other factors that influence rising:

* Temperature: Warmer temperatures accelerate yeast activity, resulting in faster rising.

* Humidity: A humid environment can also speed up rising by providing moisture for the yeast.

* Flour type: Different flours have varying gluten content, affecting the dough's ability to rise.

* Sugar: Adding sugar provides more food for the yeast, increasing carbon dioxide production and potentially speeding up rising.

So, while the yeast is the primary driver of rising, several other factors contribute to the process.