Methods of processing dough into bread incorporate the straight dough process, the sourdough system, the Chorleywood bread method and the sponge and dough approach. Carbon dioxide and ethanol vapors developed throughout yeast fermentation lead to bread's air pockets.[fifteen] Owing to its superior levels of gluten (which give the dough sponginess https://lukasnppnm.collectblogs.com/77223960/not-known-details-about-bread