Quotation from: General ScienceWritten by: Bertha M. Clark |
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The grains, rye, corn, rice, wheat, from which meal is made, contain only a small quantity of sugar, but, on the other hand, they contain a large quantity of starch which is easily convertible into sugar. Upon this the tiny yeast plants in the dough feed, and, as in the case of the wines, ferment the sugar, producing carbon dioxide and alcohol. The dough is thick and sticky and the gas bubbles expand it into a spongy mass. The tiny yeast plants multiply and continue to make alcohol and gas, and in consequence, the dough becomes lighter and lighter. When it has risen sufficiently, it is kneaded and placed in an oven; the heat of the oven soon kills the yeast plants and drives the alcohol out of the bread; at the same time it expands the imprisoned gas bubbles and causes them to lighten and swell the bread still more. Meanwhile, the dough has become stiff enough to support itself. The result of the fermentation is a light, spongy loaf.
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