shevaughncsmith0313
shevaughncsmith0313 shevaughncsmith0313
  • 21-02-2022
  • Biology
contestada

A baker notices that when dough is made, the one that is left in the warmer area rises faster than the one left in the refrigerator. Why is this?​

Respuesta :

rosarioaaliyah79
rosarioaaliyah79 rosarioaaliyah79
  • 21-02-2022

Answer:

The more sugar your yeast eats, the more gas that gets formed, and the higher the bread rises!

Explanation:

Most recipes call for the dough to rise at least twice; this gives the yeast extra time to eat sugar and produce gas bubbles. The final rise is known as proofing the bread dough.

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