Bread Dough -

: A biological leavening agent that consumes sugars to produce carbon dioxide gas and ethanol, causing the dough to rise.

: Mechanical stress—such as mixing and kneading—aligns the gluten proteins, increasing the dough's elasticity and its ability to hold gas without rupturing. Gas Retention : As yeast produces CO2cap C cap O sub 2 bread dough

The fundamental structure of bread dough relies on four key ingredients, each serving a specific scientific purpose: : A biological leavening agent that consumes sugars