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ankoles [38]
2 years ago
12

Why is it important that the skin on dough holds in carbon dioxide ?

Arts
1 answer:
maxonik [38]2 years ago
5 0
In bread making (or special yeasted cakes), the yeast organisms expel carbon dioxide as they feed off of sugars. As the dough rises and proofs, carbon dioxide is formed; this is why the dough volume increases. The carbon dioxide expands and moves as the bread dough warms
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