Flour, water and yeast are important parts of bread dough. When we mix these the yeast enzyme will breakdown the satarch into simple sugars and metabolize the sugars to produce CO2 and ethyl alcohol into the existing air bubbles in dough.
Fermentation helps in producing the strong and elastin gluten to held the CO2 within the bubbles and inflate it. The more the air cell filled the more will be the bread dough rise.
<span>This rock is a type of volcanic rock called
Scoria. They are generally dark-colored and have bubble-like cavities that are
known as vesicles. They can be black, dark gray or deep reddish brown in color
that has similar characteristics to basalt rocks. They form when gases and
water vapor escape from the rock as it cools from a volcanic eruption when
exposed to the outer environment.</span>