Why bread dough rises?

Bread dough rises due to the action of yeast, a tiny organism that feeds on sugar and produces carbon dioxide as a byproduct. This gas gets trapped within the dough, causing it to expand and rise. Here's a breakdown:

1. Yeast activation: When you mix yeast with warm water and sugar, it starts to feed on the sugar and produces carbon dioxide and alcohol as byproducts.

2. Gas production: As the yeast continues to consume sugar, it releases more and more carbon dioxide.

3. Trapping the gas: The gluten in the dough forms a network that traps the carbon dioxide bubbles, causing the dough to expand.

4. Rising: The dough rises as the trapped gas expands, making it light and airy.

Here are some additional factors that influence dough rising:

* Temperature: Warm temperatures (around 75-85°F) are ideal for yeast activity. Too cold, and the yeast becomes sluggish; too hot, and it dies.

* Sugar: Yeast needs sugar to fuel its activity. More sugar means more carbon dioxide and faster rising.

* Gluten development: Kneading the dough develops the gluten network, which helps trap the gas and allows for better rising.

In short, the rising of bread dough is a fascinating example of how a tiny organism, yeast, can create a delicious and satisfying food through the power of fermentation!