What causes dough to rise when it is released?

It's not the releasing of the dough that causes it to rise, but rather the ingredients and process leading up to that point. Here's a breakdown:

The Rising Mechanism:

* Yeast: The primary driver of dough rising is yeast. This microscopic organism consumes sugars in the flour, producing carbon dioxide gas as a byproduct.

* Trapped Gas: The carbon dioxide gas gets trapped within the dough's gluten network, creating tiny bubbles.

* Gluten: Gluten is a protein formed from the mixing of flour and water. It creates a stretchy, elastic network that can hold the gas bubbles, allowing the dough to expand.

The Release:

* Baking: When the dough is placed in a hot oven, the trapped gas expands even further, causing the dough to rise significantly. This expansion also contributes to the airy texture of baked goods.

Factors Affecting Rise:

* Yeast Quantity: More yeast means more gas production and a faster rise.

* Sugar Content: Sugars feed the yeast, accelerating the rising process.

* Temperature: Warm temperatures encourage yeast activity, leading to faster rising.

* Mixing Time: Proper mixing develops the gluten network, allowing it to hold the gas more effectively.

* Kneading: Kneading further strengthens the gluten network, improving the dough's ability to rise.

In Summary:

The dough itself doesn't "rise" when released. It rises due to the trapped gas from yeast activity expanding during baking. The release of the dough simply allows the trapped gas to expand more freely, leading to a more pronounced rise.